Ragi dosa is a South Indian snack. It is a healthy pancake made from fermented urad dal (split black gram) batter, ragi flour and suji. It is to be served with coconut chutney for breakfast or evening snacks.
Measurement: 1 Cup = 180 ml
Makes: 16 to 20 dosas
Ingredients:
- Urad dal - 1 cup
- Ragi flour - 2 1/2 cups
- Suji / finest rava - 1 cup
- Yogurt - 1 tbsp (not required in summer season)
- Ghee (melted) for frying
- Salt to taste
- Wash urad dal and soak it for at least 8 hrs.
- Drain and grind with yoghurt and sufficient water.
- Rest it for at least 8 hrs. for fermentation.
- After fermentation, add ragi flour, suji, salt and water (3 cups approx). Mix well. The batter should be of pouring consistency.(You may use a wired whisk for making the batter smooth)
- Heat a non stick frying pan.
- Lower the flame, apply little ghee (only for the first dosa) and pour 1 to 1 1/2 ladleful of batter and spread it gently (thick or thin as per your choice).
- Keep it on high flame for 15 seconds, then cover it and keep it on medium flame for 10 seconds.(covering is not compulsory)
- Drizzle little ghee and flip over.
- Fry for 15 seconds on medium to high flame.
- Repeat for remaining dosas.
- Serve with coconut chutney.
Tip:
- The first dosa may not turn out good.
- You can make maida dosas in a similar manner. Just replace ragi flour by maida.
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