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Monday, June 15, 2009

Ragi Dosa


Ragi flour / Finger Millet flour - 2 cups
Urad dal - 1 cup
Fenugreek seeds - 1/2 tsp


  • Wash and soak urad dal and methi seeds in water for 3 to 4 hrs.
  • Drain the water and grind by adding little water to make a smooth paste.
  • Transfer this to a large bowl and add ragi flour and salt tot it and mix well.
  • Close the bowl and keep it for 6 to 8 hrs for fermentation.
  • After this fermentation, stir the batter well. Now its ready to make dosa.
  • Heat the dosa pan and pour ladleful of batter on the pan and spread the batter in circular motion to form pancake of roughly 8" inch diameter.
  • Drizzle th oil on the surface and edges of the dosa. Flip the dosa and cook for one minute.
  • Serve the dosa with Chutney/Sambhar/ Chicken kurma etc.
This is going to participate in " EFM - Breakfast Series " event hosted by Srileka of Me and My Kitchen.

Updated: Sending this Ragi Dosa to " JFI: Ragi " event hosted by Madhuram's EgglessCooking.
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