I was desperate to introduce ragi to my son. as he did not like ragi in porridge form, i had to find other ways. last month, i just added ragi flour to the dosa batter and made dosa. it came out well. but it did not taste good also my kid did not like it. then my friend suggested me to ferment ragi and then mix with dosa batter. this worked out very well today. the dosa tasted superb and my kid ate it without any complain. i am going to make these dosa's quite often.
Ragi tastes better, when it is fermented. so the day before, mix the flour in water in thick consistency and leave it in room temperature to ferment. this way, ragi dosa tastes good! Highlight of this recipe is, you will not feel the raw smell of ragi and ragi gets cooked quickly.
serves - 3
requires overnight fermentation
cooking time - less than 2 mins
Ingredients:
Ragi Four - 150 gms
Water - 1 cup
Idly / Dosa Batter - 1 cup
Finely chopped onion - 3 tbsp
Finely chopped green chilli - 1 tsp
Finely chopped corriander leaves - 2 tbsp
Method:
To make ragi dosa's next morning, mix ragi flour with water without any lumps. mix should be thick like idly batter. mix and close in a bowl and put it on your kitchen top the previous day evening. It takes 12 hours to ferment.
Next day, mix the fermented ragi mix with dosa batter, add salt to taste and add finely chopped onions, green chilly and corriander leaves. stir well and make dosa's.
Serve with coconut chutney, it makes a yummy combo!
You cannot make very thin dosa's with this batter, as it is not easy to spread on the tava. also leave a bit of oil extra, to make the dosa little crispier.
Notes:
It is not good to eat ragi dosa at night, as it takes long time to digest. Ragi is good to have for break-fast.
If serving for kids, skip green chilly and onions.
Ragi tastes better, when it is fermented. so the day before, mix the flour in water in thick consistency and leave it in room temperature to ferment. this way, ragi dosa tastes good! Highlight of this recipe is, you will not feel the raw smell of ragi and ragi gets cooked quickly.
serves - 3
requires overnight fermentation
cooking time - less than 2 mins
Ingredients:
Ragi Four - 150 gms
Water - 1 cup
Idly / Dosa Batter - 1 cup
Finely chopped onion - 3 tbsp
Finely chopped green chilli - 1 tsp
Finely chopped corriander leaves - 2 tbsp
Method:
To make ragi dosa's next morning, mix ragi flour with water without any lumps. mix should be thick like idly batter. mix and close in a bowl and put it on your kitchen top the previous day evening. It takes 12 hours to ferment.
Next day, mix the fermented ragi mix with dosa batter, add salt to taste and add finely chopped onions, green chilly and corriander leaves. stir well and make dosa's.
Serve with coconut chutney, it makes a yummy combo!
You cannot make very thin dosa's with this batter, as it is not easy to spread on the tava. also leave a bit of oil extra, to make the dosa little crispier.
Notes:
It is not good to eat ragi dosa at night, as it takes long time to digest. Ragi is good to have for break-fast.
If serving for kids, skip green chilly and onions.