Ragi dosa is one tasty recipe for breakfast. I have been making instant ragi dosa by dissolving ragi powder in water but it was never crispy. Usually instant ragi batter can give soft dosa’s but when I try to rub the batter around pan and make it thinner and crispier, it never works out for me. I found a way to make it just the way I love it. But for that I had to make batter and leave it overnight for fermentation.
- Ragi powder- 1 cup (serves 2)
- Urad dal- 1/2 cup
- Fenugreek seeds- 1/2 tbs
- Salt
Preparation:
- Soak Urad dal and fenugreek seeds for at least 4 -5 hours
- Grind it with little water into smooth paste
- Now to this add ragi powder and salt to taste
- Mix well by adding water to get the consistency of idli batter
- Keep it for fermentation overnight
- Batter will rise and will be fermented by next day morning
- Now take a pan and start making dosa by taking a batter in a big round spoon, slightly rubbing the batter against the pan
- Serve it hot with coconut chutney
ESP…… Was just thinking about these today.
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I have a sixth sense 😉 Hope you will prepare and enjoy the crispy dosas then.
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(y)
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can you come and make me breakfast? 🙂 what is ragi powder? I can google of course but am curious.
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Sure, I would have made breakfast for you if you were staying nearby 🙂 Ragi or finger millet is a cereal which is way more healthier than rice or wheat. Ragi powder is made from dried and roasted cereal for daily use.
For complete info please visit:
http://en.wikipedia.org/wiki/Eleusine_coracana
http://vegweightlossdiets.com/good-diet/ragi-flour-nutritional-value-and-benefits/
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Hi there – thanks for the explanation and pandering to my laziness of not looking it up myself. I suspect that ragi powder is something I wont be finding in a store near me so I will have to imagine what it tastes like. Thanks for the post though looks wonderful, like a thinner dosa – (to those like me who dont know too much about indian food) – the air bubbles and the crispy flat pancake make me think of dosa
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Aww this is a good info fermenting gives a thin dosa, thanks for this info Deepika, I will try it soon. Lovely dosa’s 🙂
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Thanks Malar. Fermentation can give crispy and thin dosa. Hope you will try and enjoy.. 🙂
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These look delicious- and me too, I’d love to know what ragi powder is?
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This is one healthy and tasty recipe. Ragi or finger millet is a cereal which is way more healthier than rice or wheat. Ragi powder is made from dried and roasted cereal for daily use.
For complete info please visit:
http://en.wikipedia.org/wiki/Eleusine_coracana
http://vegweightlossdiets.com/good-diet/ragi-flour-nutritional-value-and-benefits/
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Thank you, that’s good to know, will see where I can find this here.
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Oh woah Deepika fermenting ragi batter never tried this version just done with instant ragi dosa, this sounds different and looks yum tooooo. ….
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Thanks Chitra 🙂 If you try and let me know how it turned out.
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Sure Deepika. ….:)
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This the dosa I had frequently when I was pregnant. Healthy recipe
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Oh! Yes true, very healthy recipe..
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