Ragi Dosa Recipe
Ragi dosas are a healthy and delicious breakfast option that is popular in South India. They are made with ragi flour, which is a type of millet that is high in fiber and protein. Ragi dosas are also gluten-free, making them a great option for people with dietary restrictions.
Ingredients:
- 1 cup ragi flour
- 1/2 cup rice flour
- 1/4 cup semolina
- 1/4 cup curd
- 1/2 inch ginger, finely chopped
- 2 green chilies, finely chopped
- 1 teaspoon cumin seeds
- 1/2 teaspoon salt
- Oil or ghee for cooking
Instructions:
- In a large bowl, combine the ragi flour, rice flour, and semolina.
- Add the curd, ginger, green chilies, cumin seeds, and salt.
- Add enough water to make a smooth batter of pouring consistency.
- Cover the batter and let it ferment for at least 6 hours, or overnight.
- Heat a non-stick pan over medium heat.
- Add a small amount of oil or ghee to the pan.
- Pour 1/4 cup of the batter onto the pan.
- Spread the batter out into a thin circle.
- Cook the dosa for about 2 minutes per side, or until golden brown.
- Repeat steps 6-9 to make more dosas.
- Serve hot with your favorite chutney or sambar.
Tips:
- For a more flavorful dosa, you can add other ingredients to the batter, such as chopped vegetables, herbs, or spices.
- If you don’t have time to let the batter ferment, you can still make dosas. Just add a little more water to the batter and cook the dosas for a few minutes longer on each side.
- Ragi dosas are best eaten fresh. However, you can also store them in the refrigerator for up to 3 days.
