Ragi dosa | Kezhvaragu dosai | Finger millet dosa | Crispy Ragi dosa


Ragi dosa


Cuisine Style: South India | Cooking Time: 5 minutes | To Serve: 4 | Take with: Chutney, Kurma, Sambar | Type: Breakfast or Dinner, Weight loss & Easy diabetic recipes

Ingredients

  • Whole ragi - 3 cups
  • Whole Urad Dal - 3/4 cup
  • Fenu greek seeds - 1 tbsp
  • Salt to taste
  • Water As Needed
  • oil - 2 tbsp

Preparation

  • Wash and Soak urad dal & fenugreek seeds and ragi over night separately.
  • Grind to nice then add salt & mix well and allow it for fermentation (8 hours aprx).
  • Heat iron dosa tawa then pour batter then shape. Pour 1 tbsp oil around the dosa. Cover lid & cook both sides.[while making dosa add water for dosa consistency]
  • Serve hot with tomato, coconut or green chutney.

Kezhvaragu dosai

Kezhvaragu dosai

Note

  • Don’t use rice. Rice might make the dosa harden.
  • Making dosa add 2 tbsp rice flour, jaggery for crispiness

Tip

  • Any boiled and sautéed vegetables or fresh onion topping can be done on Ragi dosa.

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