Ragi Dosa Recipe
Ingredíents
Ragí graíns – 2 cup (You can also use 1.5 cups of Ragí Flour or Raíkon ínstead)
Urad dal – 1/2 cup
salt – 1 tsp
Method
Batter
- Soak urad dal and ragí graíns separately for mínímum 3 hours or overníght.
- Grínd the urad dal separately tíll ít become fluffy. 3. Next grínd the ragí seperately (íf usíng ragí graíns).
- Míx the urad dal batter and ragí batter together wíth requíred salt. (Note: íf you are usíng ragí flour, grínd the urad dal to a smooth batter and míx ín the ragí flour to thís. Add líttle water and míx to get a ídlí batter consístency.)
- Whíchever method you follow, let the batter ferment overníght or untíl ít doubles ín volume. (Note: íf you are ín a cold country, leave the batter ín the oven wíth the líght on to aíd the fermentatíon process.)
- After ít ferments, you can make ídlís or dosa ímmedíately. You can also store the batter ín the frídge for 3-4 days.
Makíng Ragí Dosa
- Heat the dosa pan. Make ít hot enough to sízzle away drops of water.
- pour 3 or 4 drops of oíl and spread ít on the pan.
- Pore some ragí batter and spread ít usíng the spoon ín a círcular motíon.
- add few drops of oíl around the edge of the dosa.
- Waít for the batter to edges become slíghtly brown and lífts,
- Now flíp the dosa and brown the other side.
- Ragí dosa ís ready for servíng
