Ragi Dosa Recipe

ragi dosa recipe

The ragi dosa recipe is in the class of dosas with health benefits. A key reason to learn how to make ragi dosa is that ragi (finger millet) is nutritious. Ragi flour is the main item you need to make raagi dosa. Unlike the traditional dosa, this cuisine does not require to ferment the batter. You might, however, find that if you leave the batter to ferment overnight, the raagi dosa would taste better. Whatever the case, try the ragi dosa recipe not only to make food that is new, but also to get the health benefits of ragi.

Coconut chutney, toor dal chutney, pudina chutney, tomato chutney and onion chutney are among the side dishes that have a good fit with raagi dosa.

ragi health benefits
Find out more about the ragi health benefits in the blog



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Servings: 15-16 Dosas

Ingredients:

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)
6. Oil

How to make Ragi Dosa?


1. Wash urad dal and methi seeds. Soak them in water for 5-6 hours.

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2. Grind the urad dal and methi seeds into a smooth, fluffy paste.

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Transfer to a utensil.
3. Add ragi flour. Add water gradually while mixing the paste-flour mixture to make a paste.

ragi dosa recipe s3a

ragi dosa recipe s3b
4. Keep the paste covered, for 8-10 hours, for fermentation. The paste will rise after it ferments.
5. Add 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.

ragi dosa recipe s5
6. Heat a tava.

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Coat the tava with little oil.
7. Take a ladle full of ragi dosa batter and pour it on the hot tava. Spread the batter on the entire tava.

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8. Sprinkle little oil. Flip the dosa.
9. Cook till both sides turn to golden brown.

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Ragi dosa is ready.

ragi dosa recipe final

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.