Ragi dosa

Posted on June 25, 2009. Filed under: dosa | Tags: , |

Easy to chew and filled with calcium from ragi, these dosas serve as an apt breakfast or snack. Serve hot with sambhar or a chutney of your choice.

Cooking Time : 30 mins.
Preparation Time : 5 mins.

Makes 15 small dosas.

2 cups ragi (nachni) flour
½ cup rice flour (chawal ka atta)
½ cup sour curds
3 to 4 green chillies, finely chopped
1 cup coriander, chopped
½ cup onions, finely chopped
salt to taste
For the tempering
1 tsp mustard seeds (rai)
1 tsp cumin seeds (jeera)
½ tsp asafoetida (hing)
5 to 6 curry leaves
1 tsp oil
1. Mix the ragi flour, rice flour, curds, salt, coriander leaves, green chillies and onions. Add sufficient water to form a batter of thin pouring consistency. Set aside for 2 hours.
2. Heat the oil and add all the ingredients for tempering. When the mustard seeds crackle, add to the batter.
3. Heat a 6″ diameter non-stick pan and grease it lightly with oil. When hot, pour a ladelful of the batter, spread using a circular motion to make a thin dosa and cook on one side.
4. Pour a little oil along the edges while cooking. When crispy, fold over and serve hot.
5. Repeat with the remaining batter to make 14 more dosas.
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