Crispy whole ragi kezhvaragu dosa-Fermented-How to make-Stepwise pictures

Cuisine Style: South India | Preparation Time: 15 minutes | Cooking Time: 3 to 5 minutes | To Serve: 2 | Take with: Chutney, kulambu, jaggery | Type: Breakfast or Dinner

Ingredients

• Whole ragi [Kezhvaragu]- 2 cups
• Urad Dal – ½ cup
• Salt to taste
• Water As Needed
• Oil - 2 tbsp

Method

• Wash and Soak urad dal and ragi over night separately. Then grind to smooth batter.
• Take a bowl add ragi, urad dal batter mix well then add sea salt & mix well and allow it for fermentation (8 hours aprx, Fermentation hours differs from region to region & weather conditions).
• 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[thakkali] kuzhambhu

How to make Crispy whole ragi kezhvaragu dosa-Step by step pictures

Soaked urad dal & whole ragi

Put urad dal & whole ragi in grinder grind well.

Once batter is soft transfer to a bowl

Add sea salt, mix well & leave it for fermentation [5 to 8 hours]

After fermentation-Ragi dosa batter-mix well

Heat iron dosa tawa, pour batter, shape, sprinkle oil & cover it

Flip over & cook another side

Perfectly textured ragi dosa. Now cut off heat

Kezhvaragu dosai is ready

Serve hot with thakkali kulambu