Friday, November 19, 2010

Ragi dosa

Ragi dosa made from dosa batter and Ragi flour.  Ragi/finger millet is a healthy cereal,  rich in calcium and iron.  Its nutritional value is similar to Quinoa, which is common food in South Indian villages.  



Dosa batter:
  • Parboiled rice/Idly rice - 2 cup
  • Urad dhal - 1/2 cup
  • Fenugreek seeds - 1 tsp
Ragi dosa:
  • Dosa batter - 2 cups
  • Ragi flour - 2 cups
  • Curry leaves - 2 strand
  • Dry curd chilly - 6
  • Oil - 1 tsp
  • Gingelly oil 
  • Salt

Dosa batter:
  1. Soak par boiled rice, urad dhal and fenugreek seeds separately overnight.
  2. Grind fenugreek seeds, urad dhal and raw rice.
  3. Allow the batter to ferment for 8 hrs.
Ragi dosa:
  1. Mix ragi flour and dosa batter together
  2. Heat oil in a kadai and fry curry leaves, dry curd chilly and add it to batter
  3. Add salt to taste and bring batter to dosa batter consistency by adding water
  4. Heat dosa tawa
  5. Pour a laddle full of batter in the middle and spread it around quickly 
  6. Apply gingelly oil around 
  7. Flip dosa and cook other side
  8. Repeat it for remaining batter 
  9. Serve hot with any chutney or idly milagai podi

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