|1.||Ragi flour 1 cup|
|2.||Urad dal or urad whole 1/4 cup|
|3.||Methi seeds 1/2 teaspoon (optional)|
|4.||Salt to taste|
|5.||Cooking soda 1 pinch (optional)|
urad dal and methi seeds. Soak them in water for 5-6 hours.
the urad dal and methi seeds into a smooth, fluffy
Transfer to a utensil.
ragi flour. Add
water gradually while mixing the paste-flour mixture to make a paste.
|4.||Keep the paste covered, for 8-10 hours, for fermentation. The paste will rise after it ferments.|
cooking soda and
salt to the paste and mix it thoroughly.
If the paste is too thick, add little water and mix. The ragi dosa batter is ready. Ensure the batter is little thinner than the idli batter.
Coat the tava with little oil.
a ladle full of ragi dosa
batter and pour it
on the hot tava. Spread the batter on the entire
|8.||Sprinkle little oil. Flip the dosa.|
till both sides turn to golden brown.
Ragi dosa is ready.
|TIPS||How to make Ragi Dosa?|
|1.||A point you have to note about this ragi dosa recipe is that you can prepare the ragi dosa immediately after preparing the paste, without waiting for the batter to ferment. In such a case, however, urad dal smell may be stronger in the dosa.|