Ragi Dosa Recipe
Welcome to Naiya’s kitchen! As we all know ragi is very healthy for us. But somehow it is it is difficult to consume it regularly. So as a solution of this problem, I have a delicious Ragi Dosa recipe.
Basicaly, ragi dosa is a healthy & flavourful South Indian recipe. As the name indicates, the recipe contains a good amount of ragi (finger millet) flour. That is packed with essential nutrients.
This homemade ragi dosa is not only delicious but also a great option for those looking to add more nutritional value to their diet.
Whether you're a health enthusiast or just a food lover, this easy-to-follow, homemade ragi dosa recipe will surely become a favourite in your kitchen.
I am sure you will enjoy this wholesome and nutritious ragi dosa with your family and friends.
With its delightful taste and health benefits, it's sure to become a regular part of your breakfast or brunch menu. So, don’t wait, just rush to your kitchen & enjoy cooking Ragi Dosa!
Ingredients to make Ragi Dosa:
1 cup ragi flour
1/2 cup rice flour
1/4 cup urad dal (split black gram)
1 tablespoon fenugreek seeds
Salt to taste
Water as needed
Oil/ghee/butter for greasing the dosa
For filling:
1/2 cup finely chopped onions
1/4 cup grated carrots
1/4 cup paneer
2 tablespoon chopped capsicum
2-3 green chilies
2 tablespoons chopped coriander leaves
Salt to taste
1 teaspoon freshly ground black pepper
Method to make Ragi Dosa:
- · In a
bowl, add urad dal and fenugreek seeds and rinse them thoroughly under running
water.
-
Pour
enough water to cover the urad dal and fenugreek seeds, and let them soak for
4-5 hours. This will help in easy grinding and fermentation.
-
After
soaking, drain the water from the urad dal and fenugreek seeds.
-
In a
blender, grind them into a smooth and fluffy paste, adding water as needed. The
consistency should be similar to that of pancake batter.
-
Transfer
the batter to a large mixing bowl.
-
Add
the ragi flour and rice flour to the bowl containing the urad dal.
-
Mix
everything thoroughly until well combined. The batter should be smooth and
slightly thick. Adjust the consistency by adding water if necessary. Add salt
to taste and mix well.
-
Cover
the bowl with a lid and let the batter ferment overnight or for 8-10 hours.
This will allow the flavours to develop and make the dosas light and crispy.
For healthy filling:
· Chop
onion, green chilies, carrot, coriander, paneer & capsicum in a chopper.
· Add
salt & pepper to it. Keep a side.
For preparing dosa:
- · Heat
a non-stick or cast-iron dosa tava (griddle) on medium heat. Once hot, spread a
few drops of oil or ghee across the surface.
-
Pour
a ladleful of the fermented ragi dosa batter onto the centre of the tava. Using
the back of the ladle, gently spread the batter in a circular motion to form a
thin dosa.
-
Drizzle
some oil or ghee or butter around the edges of the dosa and let it cook until
the underside turns golden brown and crisp.
-
Flip
the dosa using a spatula and cook the other side for a minute or two if desire.
-
Again
flip the dosa and spread the filling over it.
-
Using
a spatula, carefully lift the dosa from the tawa and fold it into a half-moon
shape.
-
Transfer
the cooked ragi dosa to a plate and serve it hot with coconut chutney, sambar,
or your favourite chutney of choice.
-
Repeat
the process with the remaining batter to make more delicious ragi dosas.
