Ragi Dosa Recipe is made unlike other dosa recipes, its main ingredients are ragi or finger millet flour and urad dal.
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Clean rice couple of times and add 500 ml water for soaking.
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Wash urad dal and add 250 ml water for soaking.
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Let both rice and urad dal soak for about 5-6 hours.
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Drain excess water and grind rice until you a get a smooth consistency.
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Similarly, grind dal by adding required amount of water.
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Mix both batters in a single container.
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Add ragi flour and rock salt to the batter and cover the vessel with a lid.
Note: While adding ragi to the batter, Mix well and remove lumps if any formed.
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Keep the batter in a warm place for better fermentation.
Tip: During the process of fermentation, the batter rises, if not you can add a pinch of baking soda which is again optional.
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Place the dosa tawa and pre-heat.
Tip: Cut Onion to half and rub the layer of dosa tawa so that dosa can be removed easily without sticking.
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After fermentation, check the consistency of the batter, if needed you can a add little water.
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Based on the size of the tawa, pour appropriate amount of batter and rotate or spread batter with the help of a spoon or flat cup.
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Top oil over dosa so that it cooks well and give you crispy experience while eating.
Tip: While cooking, if the dosa has been spread very thin, you need not cook other side or else you need to cook another side also.
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Serve hot with coconut chutney or sambar.