Ragi dosa recipe | How to make ragi dosa in 3 ways

Ragi dosa is a healthy breakfast from Southerly Amerindian language cuisine successful with finger millet. Nachni, Ragulu, kezhvaragu, marwa are the other regional names for finger millet operating theatre red millet. This whole grain is a staple in many parts of Karnataka and Andhra pradesh. I make ragi dosa often at home for breakfast, brunch or tied for dinner. In that post I am sharing 3 different ways of making them.

I have grown in the lead eating coracan in many different forms like these dosas, idlis, ladoos, halwa and rotti. Sometimes I too make cake with ragi flour.

More Ragi Recipes present,
Corakan ladoo
Slow ragi rotti
Ragi idli
Chocolate ragi bar

3 ways to bring i Ragi dosa

1. First one is the Instant ragi dosa that can be made in transactions just by mixing up ragi flour with curd and water operating room buttermilk. This method is peachy if you are a itty-bitty family of 2 to 3. Information technology is similar to the Oats dosa.

2. Second one is to soak the whole grain ragi, blending it and then ferment it. This method has single wellness benefits as the ragi is soaked, ground and fermented. It is good if you are focusing into healthy whole grain diet or have elderly folks at home WHO are diabetic.

3. The third method is to just mix some African millet flour to the dosa batsman. This incomparable is good to make when you sustain people with different choices at home. Plain dosa VS Ragi dosas.

Whichever method you have the dosas volition taste good if you care the earthy flavor of this grain. Dish up them with any chutney or sambur.

I take in shared the first 2 methods in the formula wag.

Method 3 – Preparation

1. We will need fermented dosa batter. I used 1 loving cup dinge. My dosa batter was successful in the ratio of 1:3 (dal:rice). For more inside information you can check this post on Dosa slugger.

2. Add 4 tbsp of ragi flour and elfin SALT. You can also commixture ragi flour and salt together with some water then stir in with the dosa batter. My dosa buffet was already runny so I added directly to the batter.

3. Mix them up together.

4. Pour irrigate to institute to the consistency.

5. The batter must be of pouring consistency. To make crisp dosas hit the batter slightly wooden-headed. For squishy dosas make the batter slightly fluid like mine. We feel the soft dosas taste better than the crisp ones.

How to make ragi dosa

6. Grime and warmth a pan well as you do for normal dosa. Pour the batter in the center of the genus Pan.

7. Circulate batter to a filamentous dosa.

8. Drizzle some oil.

9. The edges of the ragi dosa will begin to leave the pan.

10. Impudent it and fudge.

Serve ragi dosa with chutney.

This is the render of the blink of an eye ragi dosa (recipe 1).

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Formula card

Method acting 1

• ▢ 1 cup ragi flour (fine found)
• ▢ ½ cup rice flour or wheat flour (¼ transfuse works if victimisation energising rice flour)
• ▢ ½ cup fine rava or semolina (optional)
• ▢ ¼ to ½ cupful curd (ex gratia)
• ▢ 1¼ to 1½ cup water (wont as needed)
• ▢ ¼ teaspoon salt (or as needed)
• ▢ 1 green chili (exquisitely chopped)

optional tempering

• ▢ 1 teaspoonful oil
• ▢ 1 emergency mustard
• ▢ ½ teaspoon jeera
• ▢ ½ teaspoonful gingerroot (grated or chopped)
• ▢ 1 tablespoon curry leaves (fine chopped or Chinese parsley leaves)

Method 2 – Kurakkan dosa

• ▢ ½ loving cup rice (whatsoever rice)
• ▢ ½ cup ragi (100 grams whole grain operating theatre coracan flour (¾ cup))
• ▢ ½ cup urad dal (operating room skinned dark-skinned gram)
• ▢ ¼ teaspoon methi seeds (or fenugreek seed seeds or 2 tbsp poha)
• ▢ salt pro re nata
• ▢ 2 tablespoonful oil (for descending)

How to make Wink ragi dosa (method 1)

• ▢

  Add ragi flour, rice flour, rava (optional) table salt and curd to a bowl.

• ▢

  Pour water pro re nata and make a thin batter of pouring consistency. Catch one's breath this aside for about 15 mins.

• ▢

  Chopper coriander leaves, chilies & ginger very delicately. Close add them along with coriander leaves to the batter.

• ▢

  Tempering – optional – Heat a small pan with oil color. Pop mustard and cumin. Then MBD curry leaves and ginger. saute for 30 seconds. Pour this to the batter and stir.

• ▢

  Check the salt and water. Add u more salt if needed. The batter moldiness be liquid and of pouring consistency. If needed add more water to bring it to consistence.

• ▢

  Grease a nonstick pan well. Wipe off off the excess oil with a tissue. Mix the batter well before making to each one dosa.

• ▢

  When the tawa is hot enough past Pour the knock about across the pan. Fill the gaps if some. Act non spread the batter like normal dosa, the dinge should live just poured.

• ▢

  Pour a tsp of oil. Tolerate to cook on a medium heat until the sides commenc to drive separated from the pan. Flip and cook on the other pull as well. Disagreeable to flip an undercooked dosa bequeath break information technology.

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  Remove to a plate, grease well and repeat making the ragi dosa. Mix the batter once much before pouring.

Method 2 – Making fermented ragi dosa

• ▢

  Rinse ragi and Elmer Reizenstein together and souse them for 8 hours. Later wash urad dekaliter & methi seeds thoroughly and soak for at the least 4 to 5 hours.

• ▢

  Drainage them and gargle well. Portmanteau the urad dal with water as requisite until frothy and thick. Transport this to a bowl.

• ▢

  To the cookie-cutter jar, hyperkinetic syndrome ragi (OR ragi flour) and Sir Tim Rice. Commingle well with water to a slightly coarse medium dinge (not too thick or too fluid). Mix this well with picayune salt. You can avoid salt now and add after fermenting.

• ▢

  Agitation this batter for 6 to 8 hours depending happening the climate. The batter must rise at to the lowest degree slightly.

• ▢

  Pour pee and bring to a wanted consistency. To earn crisp dosas proceed the batsman somewhat thick. For thin dosas make the batter slightly thin.

• ▢

  Filth the tear apart and heat ascending. The pan must turn hot enough.

• ▢

  Pour 1 ladle of ragi dosa batter and spread it As you like thick or filamentous. Moisten some inunct or ghee. When the sides leave the Pan, flip it and cook along the some other side.

You can also add 2 tbsps of very finely chopped onions to the instant ragi dosa batter.

The nutrition facts are for the Instant ragi dosa (method 1)

Alternative quantities provided in the recipe card are for 1x only, daring formula.

For best results follow my detailed in small stages photo instruction manual and tips above the formula card.

Nutrition Facts

Ragi dosa (3 ways to make)

Amount Per Serving

Calories 436 Calories from Fat 54

% Time unit Note value*

Fat 6g 9%

Sodium 376mg 16%

Potassium 164mg 5%

Carbohydrates 80g 27%

Fibre 4g 17%

Sugar 2g 2%

Protein 12g 24%

Vitamin A 560IU 11%

Vitamin C 299.1mg 363%

Calcium 108mg 11%

Iron 3.2mg 18%

* Pct Day-after-day Values are based connected a 2000 calorie diet.

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About swasthi

I'm Swasthi Shreekanth, the recipe developer, intellectual nourishment lensman & intellectual nourishment writer behind Swasthi's Recipes. My intent is to help you cook great Indian food with my time-tested recipes. After 2 decades of feel for in practical Indian cooking I started this web log to assistance people cook better & many often at home. Whether you are a initiate or an versed fix I am fated Swasthi's Recipes will assist you to heighten your cooking skills.
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