Monday, June 23, 2014

Ragi Dosa


Ragi Flour - 4 cups
Black Gram/Urad Dal - 1 cup
Salt to taste
Onion, chopped - 1 cup (optional)
Coriander Leaves, chopped - 1 cup (optional)
Cooking Oil/Ghee  for roasting each dosa


  1. Wash black gram thoroughly in water.
  2. Soak black gram in enough water for 3-4 hours.
  3. Grind black gram into smooth batter using little water.
  4. Add salt and ragi flour. Grind for 2-3 minutes.
  5. Transfer the batter into a large container and allow it to ferment overnight or for 7-8 hours. The volume of the batter will double.
  6. To prepare dosa, beat the batter thoroughly using a ladle. Adjust the consistency of the batter by adding water to get a pouring consistency (nectar thickened - pour in a continuous stream without breaking into drops) like that of a dosa batter.
  7. Heat a griddle.
  8. Pour a ladle full of batter in the centre of the griddle and move the ladle in circular motion until the batter if spread evenly on the griddle.
  9. Sprinkle chopped onion and coriander leaves on top of the batter layer. This is optional.
  10. Sprinkle little oil/ghee on top, cook covered on high flame for a few seconds until the bottom side is slightly roasted.
  11. Carefully remove the dosa from the griddle using a spatula and flip it over to roast the other side.
  12. Repeat steps 8-11 for the remaining batter. The left-over batter can refrigerated to be used later.
  13. Serve hot with chutney, sambhar or raita.


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