Ragi dosai
Bringing ingredients together...
Ragi dosai recipeIngredients:
Ragi flour – 2 cups
Coconut – 1 cup, grated, fresh
Onions – 3, medium size, finely chopped
Green chillies – 6, medium size, finely chopped
Coriander leaves – one bunch, finely chopped
Salt – 1 teaspoon
Sugar – ½ teaspoon
Warm water – 2 cups, to make the dosai batter
Ghee – 2 tablespoon
Oil – 2 tablespoon
Method: Mix coconut, onions, green chillies, coriander leaves, salt, sugar, and warm water. Add ragi flour and mix it with the ingredients well making the batter to a medium thick consistency similar to that of dosai batter. Add some more water if needed. Keep aside for 15 minutes. Mix ghee and oil and melt to liquid consistency. Heat the tava over moderate heat. Pour a little oil and ghee mixture to the tava. When very hot, pour a big spoonful of the batter right in the middle of the hot oil and ghee mixture. Spread lightly to a thinner round, if you like it that way. Cover with a lid and cook for approximately 30 seconds. Remove the covering lid. If the dosai looks cooked, or it does not stick to the slic when touched, loosen first the edges all around with the sharp-edged flat dosai slice and turn over the dosai. Do not cover after turning over it. Pour some more ghee and oil around the edges of the dosai on both sides while it cooks. These dosais are very tasty, eaten just as they are or with a little pudina (mint) chutney.
One more closeup of this gorgeous ragi dosai. Isn't it tempting one?
Traditional Indian Home Cooking: Ragi (Finger Millet) Dosai
posted to My Dhaba by posted by Swamy VKN at
6:06 PM
22 Comments:
Ahha!! Here's the recipe. :D
Thanks mate... and I see there are some really excellent recipes here...
I'm surely coming back for more! ;)
Thanks Nupur. You are always welcome. Happy cooking.
Vijay, may I ask, is this a traditional recipe(handed down from grandma, mom kind of) or your own creation.
I also use ragi flour regularly in my kitchen, but never made or heard of a dosa with it before. Completely a new recipe, this is for me. I will definitely try this recipe. Thanks for sharing. Any more tips?
Hi Indira:
Oh yes, it is a traditional dish handed over to us by generations. I have got this from my grandma who used to cook such kind of rare dishes almost daily. I have observed that it is still prevalent in the southern belt of Tamilnadu/Kerala border, to be more specific Coimbatore/Pollachi/Palakkad areas.
The best thing in ragi dosais is that they are very tasty and can be eaten just as they are without any sauce or chutney or any other side dish. Children would love it - my son eat this out of house and home :-).
Please do let me know how it turned out at your kitchen. Cheers!
PS: I will post one more similar recipe using Ragi flour very shortly - Ragi Roti.
I have fresh ragi flour and love dosas. I will definitely going to try your recipe.
We make ragi roti and sankati and a drink called ragi malt. These are the only recipes that I know of ragi till now. I am very excited to try this new recipe. Thanks so much for replying me back.
You are always welcome Indira. Have you come across Ragi laddu? - let me cook this interesting dish this weekend. Will alert you.
I have never tasted ragi. I saw Indira's post about your recipe. That looks so tasty with mint chutney. Please post more about other grains besides rice and wheat.
Thanks for bringing back memories! My Mysore thatha's fav. food although he didn't have any teeth left!! :D
Hi
Can this batter be stored in the fridge if it cannot be used at one go?
thanks
My mom used to make this when we were kids - was looking for healthy breakfast options & something spicy & well this did the trick!!! Thanks a lot for this one!! :-))
~ Linda
hey ...a very good one ... i was just looking for something that can be prepared easily and here it is [:)]
Thanks for it
Hey there,
Thanks a ton for the wonderful recipe. Tried it today .. and it turned out great.. :)
Dropped into your site via Google.
I was struggling in my kitchen since the ragi dosa didnt come out of the hot-plate in one single piece :))
Your advice "keep it aside for 15 minutes and use ghee & cook covered" helped.
eXTREMEly appRECIate your reciPE
Looks v Tempting...
my first time here...googled for a recipe of Ragi dosa and thats how i found this...thanks!! :)
hiiiiii..thank you so uch for the recipe. i am gonna try this today..!!
This looks soo interesting.. I ate Ragi dosa in my office canteen and liked it. I told my wife and she asked for the receipe. I said.. i will consult the catering guys :)
Just did a search and found this one.. Awesome..
I will take a print-out and give it to my wife. am exited to eat this..
Hmm just today before checking this search for ragi dosa recipe, I already brought the Ragi floor and Rava dosa floor. I will try mizing them both. I love Rava dosa too. Its pretty crispy. So will try your recipe and my add-on (Rava dosa floor) and see how it turns into. If its crispy... then awesome.. anyways.. Thanks for the recipe..
I mom used to make it (though not very often) when I was young and I used to absolutely devour it! Going to try this recipe in a couple of days. Thanks a ton for the recipe.
Btw, one question - am curious about your suggestion of mixing Ghee and Oil. What's that for? Normally, we use either one of them. This mixing idea is new to me. Any specific reason for it?
tried this out just now, and it was great. we normally make ragi dosa similar to the normal one, with urad dal, and fermenting overnight etc. This is a quick and easy way to have a delicious breakfast. Thanks for your recipe!
hi there
let me know , why you using coconut in ragi dosai
hi
let I KNOW,
why u r using coconut in ragi dosai
Hi, I tried this just now and it turned out really well.. your instructions are very good. thank you.
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