I have already shared the recipe for Ragi dosa made with Whole Ragi Millet. But many of you have asked me for the recipe of ragi dosa made with ragi flour as sourcing ragi millet abroad is difficult. If you are looking for INSTANT Ragi Dosa, Here is the recipe.
Here is the recipe for ragi dosa made with ragi flour. This is a fermented batter.
Take a cup of Ragi flour and add a cup of water to it in a large bowl. Make a slurry. Mix well. Set aside. Let it sit for a couple of hours.
Soak the urad dal for a couple of hours in water. Grind the drained urad dal with about a cup of water ( You can use the water used for soaking the dal) to a smooth paste. Add it to the Ragi mixture. Add the salt and mix well.
Cover the bowl and allow it to ferment in a warm place for 6-8 hours. The batter would have doubled in volume. Mine almost spilled out of the bowl when I opened. The batter will be very thick at this stage. We need a very watery batter for making dosas. Add about a cup of water to dilute the mixture to pouring consistency. We do not add water before as the fermentation will get delayed if too much water is added to the batter.
Heat a dosa pan / griddle until hot for making Ragi Dosa. Let the flame be at medium. Pour a ladle of batter onto the griddle. Using the back of the ladle spread batter into a round. Sprinkle 1/8 teaspoon of oil onto the pan. Cover with a lid and let it cook for 30 seconds until the sides are brown. Flip carefully with a thin metal spatula, and cook Ragi Dosa until browned. Up-to 30 seconds more. Transfer Ragi Dosa to a plate. Continue with the remaining Ragi Dosa batter.
Serve Ragi Dosa warm, with chutney.
- 1/3 Cup Unpolished Whole White Urad Dal
- 1 Cup Ragi Flour
- 1 Teaspoon Salt
- Water to grind
- Oil for dosa griddle
- Take a cup of Ragi flour and add a cup of water to it in a large bowl. Make a slurry. Mix well. Set aside. Let it sit for a couple of hours.
- Soak the Unpolished whole white urad dal for a couple of hours in water. Grind the drained urad dal with about a cup of water ( You can use the water used for soaking the dal) to a smooth paste. Add it to the Ragi mixture. Add the salt and mix well.
- Cover the bowl and allow it to ferment in a warm place for 6-8 hours. The batter would have doubled in volume. Mine almost spilled out of the bowl when I opened. The batter will be very thick at this stage. We need a very watery batter for making dosas. Add about a cup of water to dilute the mixture to pouring consistency. We do not add water before as the fermentation will get delayed if too much water is added to the batter.
- Heat a dosa pan / griddle until hot for making Ragi Dosa. Let the flame be at medium. Pour a ladle of batter onto the griddle. Using the back of the ladle spread batter into a round. Sprinkle 1/8 teaspoon of oil onto the pan. Cover with a lid and let it cook for 30 seconds until the sides are brown. Flip carefully with a thin metal spatula, and cook Ragi Dosa until browned. Up-to 30 seconds more. Transfer Ragi Dosa to a plate. Continue with the remaining Ragi Dosa batter.
- Serve Ragi Dosa warm, with chutney.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 12 hours
- Cook Time: 20 mins
- Category: Breakfast
- Cuisine: Tamilnadu
- 1/3 Cup Unpolished Whole White Urad Dal
- 1 Cup Ragi Flour
- 1 Teaspoon Salt
- Water to grind
- Oil for dosa griddle
- Take a cup of Ragi flour and add a cup of water to it in a large bowl. Make a slurry. Mix well. Set aside. Let it sit for a couple of hours.
- Soak the Unpolished whole white urad dal for a couple of hours in water. Grind the drained urad dal with about a cup of water ( You can use the water used for soaking the dal) to a smooth paste. Add it to the Ragi mixture. Add the salt and mix well.
- Cover the bowl and allow it to ferment in a warm place for 6-8 hours. The batter would have doubled in volume. Mine almost spilled out of the bowl when I opened. The batter will be very thick at this stage. We need a very watery batter for making dosas. Add about a cup of water to dilute the mixture to pouring consistency. We do not add water before as the fermentation will get delayed if too much water is added to the batter.
- Heat a dosa pan / griddle until hot for making Ragi Dosa. Let the flame be at medium. Pour a ladle of batter onto the griddle. Using the back of the ladle spread batter into a round. Sprinkle 1/8 teaspoon of oil onto the pan. Cover with a lid and let it cook for 30 seconds until the sides are brown. Flip carefully with a thin metal spatula, and cook Ragi Dosa until browned. Up-to 30 seconds more. Transfer Ragi Dosa to a plate. Continue with the remaining Ragi Dosa batter.
- Serve Ragi Dosa warm, with chutney.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 12 hours
- Cook Time: 20 mins
- Category: Breakfast
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/ragi-dosa-urad-dal-ragi-flour-recipe/
I am seeing peaches all over the market now in HK. The sweet and juicy peaches are a sight to watch. I love everything about peaches. The colour, sweet smell, the ever so soft delicate skin that can be easily bruised if one is not careful, the delicate beauty! This recipe for peach salsa is a perfect vehicle for a tortilla chip or a taco. But, I like to have it with roasted Popadum. I am using white peaches today. White peaches are very delicate and super sweet. This can be put together in minutes. I like to use cold peaches for the salsa. These make for a perfect no guilt snack in the evening. Check Out slotxo
Get all the ingredients chopped and ready. I have used the Indian purple onion variety today. If you want it to be a little mellow, you can use a white onion. You can add chopped jalapenos instead of green chillies for a milder taste. I like to chop the ingredients fine. If you want it rustic, you can keep them a little chunky.
Take a bowl and add in all the ingredients and mix well. If you do not have maple syrup, you can substitute honey. I do not peel the skin of the peaches. They are very delicate and have a nice flavour. So I leave it on. Mix all the ingredients well to combine.
Chill the peach salsa mixture for 2 hours. Macerating fruits make it super sweet by concentrating its flavours. Serve with your favorite baked tortilla chip or popadum.
- 500 grams peaches, diced
- 1/3 cup of purple onion, finely chopped
- Juice of a lime
- 1 green chilli, finely chopped
- 3 sprigs mint leaves, chopped
- 3 sprigs coriander leaves, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoon maple syrup or honey
- Take a bowl and add in all the ingredients and mix well.
- Chill the peach salsa mixture for 2 hours. Macerating fruits makes it super sweet by concentrating its flavours. Serve with your favorite baked tortilla chip or popadum.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Category: Salad
- Cuisine: Continental
