Ragi Dosa Recipe

READY IN: 20mins

INGREDIENTS

  • 1cupragi flour (Finger Millet)
  • 14 cuprice flour
  • 14 cupsour curd
  • 1onion, finely chopped
  • 1green chili, finely chopped
  • 1tablespoon finely chopped coriander leaves
  • freedom refined sunflower oil, for shallow frying
  • 1 12 cupswater
  • salt
  • 14 teaspoonmustard seeds
  • 12 teaspooncumin seed
  • 5 -7curry leaves
  • 1teaspoon freedom oil
  • NUTRITION INFO

    Serving Size: 1 (278) g

    Servings Per Recipe:2

    Calories: 126.4

    Calories from Fat 25 g 20 %

    Total Fat 2.8 g 4 %

    Saturated Fat 0.4 g 2 %

    Cholesterol 0 mg 0 %

    Sodium 10 mg 0 %

    Total Carbohydrate23.4 g 7 %

    Dietary Fiber 1.8 g 7 %

    Sugars 3.5 g 14 %

    Protein 2.4 g 4 %

    DIRECTIONS

  • Mix ragi flour, rice flour, chopped green chillies and curds in a large bowl.
  • Add 1½ cups water and salt. Mix well and keep batter aside for 30 minutes to settle. Batter should have thin pouring consistency like buttermilk.
  • Add chopped onion and coriander leaves and stir to mix well.
  • Heat 1-teaspoon oil in a small pan for tempering. Add mustard seeds.
  • When they begin to crackle, add cumin seeds and curry leaves. Remove pan from flame and pour tempering over batter.
  • Heat dosa tawa/griddle over medium flame.
  • Stir the batter before making each dosa.
  • When tawa is medium hot smear oil on the surface, take ladle full batter and pour it over tawa (from the 2-3 inches height) from center to the side in circular motion. Do not spread the batter.
  • Drizzle 1-teaspoon oil around the edges of dosa and cook until color of top surface changes to brown 9 it will take approximately 1-minute over medium flame).
  • Serve hot with any chutney or dry aloo curry.
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