Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, ragi dosa. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Ragi Dosa is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Ragi Dosa is something that I have loved my entire life. They are fine and they look fantastic.
Ragi dosa is a healthy breakfast from South Indian cuisine made with finger millet. Nachni, Ragulu, kezhvaragu, marwa are the other reginal names to finger millet or red millet. This whole grain is a staple in many parts of Karnataka and Andhra pradesh.
To begin with this particular recipe, we have to first prepare a few components. You can have ragi dosa using 6 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Ragi Dosa:
- Get rice
- Prepare urad dal
- Take ragi flour
- Get fenugreek seeds
- Take salt
- Take oil for cooking dosa
Here we have Ragi seeds, which is soaked along with the rice and then ground and fermented along with the ground urad dal. You can use a combination of millets like jowar, bajra, foxtail or even barley and the dosa batter will. Ragi (Finger Millet) is a nutritious grain which is staple food in most of the South Indian states. This easy and instant step by step photo recipe of ragi dosa is all about how you can make this crispy and healthy south Indian style bread or crepe from the simple mixture of ragi flour, rice flour, yogurt, water and spices in just few minutes.
Steps to make Ragi Dosa:
- Soak the rice and urad dal separately in water for 6-8 hours. Add fenugreek seeds along with urad dal.
- Rinse and drain the water. Grind the rice, urad dal & fenugreek seeds in a grinder to a smooth batter by adding water as required.
- Set the batter aside for 10-12 hours or overnight to undergo fermentation.
- Once the batter is fermented, add ragi flour and salt. Mix well.
- Check the water and salt. If needed add more water and salt. The batter should be runny and of pouring consistency.
- Now heat a dosa tawa. Grease it lightly with oil. Sprinkle little water on it and wipe it off using a muslin cloth. Stir the batter well before making each dosa.
- When the tawa is hot enough, pour a ladleful of ragi dosa batter and spread it to a thin round circle on hot tawa. Drizzle few drops of oil on all sides. When the sides leave the tawa, flip it and cook on the other side. Once done, remove it to a plate.
- Repeat making the ragi dosa with rest of the batter.
- Serve ragi dosa hot with any chutney, sambar or curry of your choice.
The ragi dosa that I am posting today is similar to the Rava dosa I have posted earlier. The only difference is the inclusion of ragi flour to the basic rava dosa recipe. These dosas are best enjoyed hot off the stove when they are slightly crisp. ragi dosa recipe how to make instant ragi dosa First of all, let me explain what a dosa is.
So that is going to wrap it up for this special food ragi dosa recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
