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Instant ragi dosa

INSTANT RAGI DOSA 

Instant ragi dosa

INGREDIENTS

  • Ragi / nachani flour – 1 cup
  • Rice flour – 1/2 cup
  • Jeera – 1 tsp
  • Finely chopped green chilli – 1
  • Curry leaves finely chopped – few
  • Coriander leaves finely chopped -2 tbsp
  • Rava – 1 or 2  tbsp [optional ]
  • Salt to taste.

PREPARATION

  1. Take all the ingredients in a mixing bowl and mix well .
  2. Now slowly add water and make a thin / running watery batter without any lumps. ( roughly around 2 1/2 to 3 cup 💧 depending on the quality of flour )
  3. Keep the batter aside for 30 mins .
INSTANT RAGI DOSA 

METHOD

Heat the non stick pan on high flame.

Drizzle little water and wipe with a wet cloth

The pan has to be very hot while pouring the batter.

First pour a laddle of batter to form a outer circle and then in the centre.

[ do not overlay or pour over the already poured batter – When you pour the batter, it  splutters and forms holes ]

Make the flame to medium.

Cook till the dosa turns golden brown and crispy . [ the dosa should leave the pan]

It takes more time than regular dosa [ atleast 2 – 3 min]

Flip or turn the dosa and cook for few seconds .

Once done just fold and serve it hot with any South Indian accompaniment.

VARIATION

  1. Take ragi flour with idli or dosa batter . Recipe –Ragi idli and dosas recipe
  2. We can also make thick dosas – for that don’t make the batter very thin.

NOTES

  1. The batter should be of very thin running consistency like that of any liquid.
  2. Some also add curd while making the batter .
  3. Same recipe can be tried with jowar atta – instead of ragi flour use jowar flour .
  4. You get a lacy [ holes] dosa only if the batter is thin.
  5. You don’t have to pour the batter and rub the batter with the laddle in a circular shape like we do for regular dosas , just pour , tilt and swirl the pan if you want to allow the batter to flow on all sides.
  6. Each time before making the dosa mix the batter well, as the flour /rava settles down.
  7. ****After making few dosas the batter becomes thick so add little water to make it thin.[adjust salt after adding extra water].
  8. Dont add ghee while making the dosa.
  9. The flame should be on medium flame and not low while cooking and very hot while pouring the batter.
  10. You can add finely chopped onions in the batter OR you can sprinkle over the dosa,
  11. You can also add crushed pepper corns and grated ginger.
  12. Avoid green chilli for kids.
  13. If the dosas are not getting lacy [holes] pattern add little water.
  14. Non stick pan is a must
  15. Serve immediately when it is hot and crispy.
  16. For masala ragi dosa just add aloo sabji in the center and fold the dosa.

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