This is a super easy recipe for Instant Ragi dosa that can be put together for breakfast in less then 30 minutes. Its super healthy, tasty and easy to make. This is one of our favorite weekend breakfast.
Here is how to make Instant Ragi Dosa.
Take a bowl and add in the ragi flour and rice flour. Add in the chopped onion, green chillies and coriander leaves. Add in the hing (asafoetida), salt and cumin seeds. Take half a cup of plain yogurt and whisk with one cup of water until its smooth and lump free. Add it to the bowl. Mix well.
Rest it for 15 minutes. The batter will now be very thick. Add in one more cup of water. Mix well. The batter should be very thin.
Heat a dosa griddle till hot. Take a ladle of the ragi dosa batter and pour all over the pan. Do not spread with a spatula. Just pour evenly over the griddle surface. Sprinkle a little oil and cover the dosa griddle with a lid. Cook for 30-40 seconds. Flip once and cook for 30-40 seconds more.
Ragi Dosa is ready. Serve hot with your favorite chutney.
Here is the video recipe for instant ragi dosa. Hope you like it.
- 1 Cup Ragi Flour
- 1/2 Cup Rice Flour
- 1 Onion, Chopped
- 1 Green chillies, Chopped
- 3 Sprigs Coriander leaves, Chopped
- Pinch of Hing (Asafoetida)
- 1 teaspoon Salt
- 1/4 Teaspoon Cumin Seeds
- 1/2 Cup Yogurt
- 2 Cups Water
- 2 Tablespoon Oil for Dosa
- Take a bowl and add in the ragi flour and rice flour. Add in the chopped onion, green chillies and coriander leaves. Add in the hing (asafoetida), salt and cumin seeds. Take half a cup of plain yogurt and whisk with one cup of water until its smooth and lump free. Add it to the bowl. Mix well.
- Rest it for 15 minutes. The batter will now be very thick. Add in one more cup of water. Mix well. The batter should be very thin.
- Heat a dosa griddle till hot. Take a ladle of the ragi dosa batter and pour all over the pan. Do not spread with a spatula. Just pour evenly over the griddle surface. Sprinkle a little oil and cover the dosa griddle with a lid. Cook for 30-40 seconds. Flip once and cook for 30-40 seconds more.
- Ragi Dosa is ready. Serve hot with your favorite chutney.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dosa
- Cuisine: Tamilnadu
- 1 Cup Ragi Flour
- 1/2 Cup Rice Flour
- 1 Onion, Chopped
- 1 Green chillies, Chopped
- 3 Sprigs Coriander leaves, Chopped
- Pinch of Hing (Asafoetida)
- 1 teaspoon Salt
- 1/4 Teaspoon Cumin Seeds
- 1/2 Cup Yogurt
- 2 Cups Water
- 2 Tablespoon Oil for Dosa
- Take a bowl and add in the ragi flour and rice flour. Add in the chopped onion, green chillies and coriander leaves. Add in the hing (asafoetida), salt and cumin seeds. Take half a cup of plain yogurt and whisk with one cup of water until its smooth and lump free. Add it to the bowl. Mix well.
- Rest it for 15 minutes. The batter will now be very thick. Add in one more cup of water. Mix well. The batter should be very thin.
- Heat a dosa griddle till hot. Take a ladle of the ragi dosa batter and pour all over the pan. Do not spread with a spatula. Just pour evenly over the griddle surface. Sprinkle a little oil and cover the dosa griddle with a lid. Cook for 30-40 seconds. Flip once and cook for 30-40 seconds more.
- Ragi Dosa is ready. Serve hot with your favorite chutney.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dosa
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/ragi-dosa-instant-ragi-dosa/
Recipe for mutton sukka, Tamilnadu style Mutton sukka Fry masala recipe. Easy pressure cooker method. With step by step pictures and video.
Mutton Sukka, Rasam and Saadham (White Rice) on a Sunday afternoon. Its the most comforting meal and so easy to put together. This is an extremely simple recipe and can be put together in no time. Its usually preferable to use mutton pieces with bone for this recipe. The flavor from the bone enhances the taste of the dish and also keeps the meat juicy. Clean the mutton well and try to get rid of the fat if any. These days, the butcher removes most of the fat unlike yesteryear’s. Keep the pieces in the mutton sukks bite size. There is no oil added for this recipe. The fat from the mutton would suffice.
Here is the video of how to do Mutton Sukka. Note: The video recipe uses 2x the quantity of the recipe given below at the bottom of the page.
Click the link below to find the recipes on the site that uses the main ingredient as Mutton. Recipes with main ingredient as mutton Here are some of the equipment, utensils and gadgets that will be useful for making this mutton sukka recipe. Click the link to buy them online. Three Liter Stainless Steel Cooker Non Stick Pan with Lid Bosch Mixie Cleaver for cutting Mutton Paring Knife Cutting / Chopping Board
We have used a 3 liter pressure cooker for today’s recipe. Take the pressure cooker and add in all the ingredients listed for making mutton sukka. Pressure cook for 15-20 minutes on medium flame. I got 20 whistles. Remove from heat and wait for the pressure to release naturally. Make sure that the meat is cooked. Just press a piece of meat and it should fall of the bone easily. There would be a little gravy left in the pan.
Now its time for roasting the mutton sukka. Preferably use a non stick pan as its easy. You can use a stainless steel pan or a cast iron pan to roast but you have to add little oil from time to time to avoid the meat from getting stuck to the pan.
Take a pan and add in the mutton mixture along with the gravy to the pan. Keep sauteing till the mutton is dry on medium heat. It will take about 7-8 minutes.
Once the mutton is dry, add in the chopped curry leaves and fry till the mutton is nicely roasted and brown. It will take about a couple of minutes on medium flame for the sukka to go dry.
Serve with rice and rasam. It also goes perfectly well with coconut milk rice.
Main Ingredients
- 1/3 cup water
- 250 grams mutton with bone
- 10 shallots (small onions), chopped
- 2 sprigs curry leaves
- 2 tablespoon ginger garlic paste ( 6 cloves garlic and 3/4 inch piece ginger ground with few tablespoon of water)
- 2 green chillies, chopped
- 3/4 teaspoon salt
- 1 teaspoon red chilli powder
- 1 teaspoon black pepper powder
- 1/2 teaspoon turmeric
- 1 teaspoon coriander powder
For Final Roasting
- 2 sprigs curry leaves
- Take the pressure cooker and add in all the ingredients. Pressure cook for 15 minutes on medium flame. I got 20 whistles. Remove from heat and wait for the pressure to release naturally.
- Take a pan and add in the mutton mixture along with the gravy to the pan. Keep sauteing till the mutton is dry on medium heat. It will take about 7-8 minutes.
- Once the mutton is dry, add in the chopped curry leaves and fry till the mutton is nicely roasted and brown. It will take about a couple of minutes on medium flame.
- Remove from heat and serve.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 40 mins
- Category: Side Dish
- Cuisine: Tamilnadu
