Ragi dosa | Kezhvaragu dosai | Finger millet dosa | Crispy 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
• Rice - 1 cup
• Whole Urad Dal - 3/4 cup
• Fenu greek seeds - 1 tbsp
• Salt to taste
• Water As Needed
• oil - 2 tbsp

Preparation

• Wash and Soak ragi, rice, urad dal & fenugreek seeds 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

Note

• 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.