RAGI DOSA/ FINGER MILLETS DOSA

 

 

 

I tried these Ragi Dosas for the first time last week……..and I’ve already made them twice! they have become our favourite. So healthy too. 

 

I personally love Rava Dosas. So when I saw this recipe on Hebbars Kitchen which uses both Ragi flour and Rava in equal proportions, I immediately knew this recipe will be a keeper. They were so crispy and tasty with the ginger and onions…..smack! Can you believe its healthy???………..LOL!

 

 

 

 

MAKES 4-5 DOSAS

ragi flour – 1/2 cup

rice flour – 1/4 cup

semolina/ rava – 1/2 cup

yoghurt – 1/4 cup ( see notes below)

ginger, grated – 1 tsp

green chilli, chopped – 1 

cumin – 1/2 tsp

curry leaves – 8

water – 1 and 3/4 cups

salt to taste

asafoetida – 1/4 tsp

whole pepper – 1/2 tsp (optional)

oil for making the dosas

 

variations:

onions, chopped – 1/2

 

• In a bowl, mix together the ragi flour, rice flour and semolina. Add in rest of the ingredients including the vinegar if using. (except the oil)
• Using a hand whisk, mix it well and fast. There must be no lumps. The batter will be watery.
• Let it rest for about 20  minutes.
• Take the dosa pan/skillet/non stick pan and heat it. the pan must be very hot.
• Scoop up the batter in a glass or ladle and pour it onto the skillet starting from the outside making your way inward (same technique as the rava dosa) Cook on low flame
• There will be holes in the dosa. 
• Drizzle some oil /ghee.
• Once the dosa is cooked and becomes crisp, turn it over.
• Cook for another minute and then fold and remove from the pan.
• Serve hot with any chutney or sambar

• If the yoghurt is not sour you can add 1/4 tsp vinegar to the batter.
• If the yoghurt is sour then you can stick to the recipe .
• do not let the batter sit outside for too long as it will become too sour (since we have added yoghurt)