How to Cook soft and crispy Ragi Dosa - Ragi Dosa Recipe
Ingredients:
- 1 cup ragi flour (finger millet flour)
- ½ cup rice flour
- ¼ cup urad dal (split black gram dal)
- 2 tablespoons poha (flattened rice)
- 1 small onion, finely chopped
- 1 green chili, finely chopped
- 2 tablespoons coriander leaves, chopped
- Salt to taste
- Water as needed
- Oil or ghee for cooking
- Wash the urad dal and poha together under running water. Soak them in water for about 4-5 hours. This step helps in easy grinding and fermentation.
- After soaking, drain the water from the urad dal and poha. Transfer them to a blender or a wet grinder. Add a little water and grind to a smooth batter. The consistency should be similar to regular dosa batter.
- In a large mixing bowl, combine the ragi flour, rice flour, and the ground urad dal and poha batter. Mix well to form a smooth batter. Add water if needed to adjust the consistency. The batter should be of pouring consistency, similar to regular dosa batter.
- Add chopped onions, green chili, coriander leaves, and salt to the batter. Mix well.
- Allow the batter to ferment overnight or for about 8 hours. Fermentation helps in making the dosas light and crispy.
- After fermentation, give the batter a gentle stir. If it is too thick, you can add a little water to adjust the consistency.
- Heat a non-stick tawa or a griddle on medium heat. Once hot, pour a ladleful of batter onto the center of the tawa and spread it in a circular motion to form a thin dosa. You can make it as small or large as you prefer.
- Drizzle a little oil or ghee around the edges of the dosa and on top. This helps in making the dosa crispy.
- Cook the dosa on medium heat until the edges turn golden brown and the bottom becomes crispy. Flip it over and cook for another minute or two. Remove the dosa from the tawa and repeat the process to make more dosas with the remaining batter.
Enjoy your nutritious ragi dosas!
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