Number of Dosas: 10-12
How long it takes: 1 hour
Ragi once was used in select parts of Karnataka and in select communities. Over time though due to its nutritional value and growing health consciousness, Ragi dishes are now available in plenty in restaurants in bigger towns. I have put up only Ragi manni before. Today’s Ragi Dosa recipe is my second Ragi recipe. Given by own tendencies to experiment with ingredients, I am adding oats powder, making it even more healthier! And if you are wondering what it tastes like, let me tell you it is quite like Rava dosa ( and from the above photo I am sure you agree that it at least looks like it).
What you need to have:
1. Ragi flour – 1/2 cup
2. Semolina – 1/3 cup
3. Maida – 1/4 cup
4. Rice atta – 1/4 cup
5. Powdered oats – 1/3 cup
6. Green chili – 2 finely chopped
7. Onion – 1 cup chopped fine
8. Chopped cilantro – a handful
9. Cumin seeds – 1 teaspoon
10. Curry leaves – 1 sprig(very tender) chopped fine
11. Salt – as needed
12. Water – approximately 2 and 2/3 cups
12. cooking oil – as needed to make the dosa
Ingredients of ragi dosa
Other ingredients of Ragi dosa
Ingredients of the Ragi dosa dough
What you do with what you have:
1. Wash peal and chop onions fine, also wash and chop green chili, cilantro, curry leaves fine and keep those aside.
2. Place a wide skillet on medium flame with oats in it. Dry roast till you get rid of the raw odor but make sure the color is not changed and it is not burnt. Allow it to cool for a while. Powder it in the mixer to a fine consistency. Sieve all the 4 atta including oats powder in the atta siever for a mix up.
Oats being warmed up
3. Transfer the mixed atta from step-2 and chopped green chili, cilantro, onions, curry leaves, cumin seeds, salt and add required quantity of water (around 2.5 cups) to make Ragi dosa batter. Let the batter be of the running consistency.
4. Place a dosa skillet on medium flame. On heating splash a few drops of oil and also splsh water and rub it through out the base with a coconut coir or tissue paper. Spread dosa on the skillet in a round circular mode and splash a little oil on the sides of dosa simmering the flame and later just adjust it as needed.
5. Flip it when done and fry it on the reverse on low flame and it till it turns crispy.
6. Transfer it to a serving plate and enjoy it with either veg-kurma or any chutney of your choice. We enjoyed with Asafoetida/Hing chutney and dry peanut chutney powder!
Crispy ragi dosa with chutney & chutney powder
Good to remember:
1. All the flour to be sieved to ensure the mixing consistency.
2. Water to be added depends upon the thickness of the sujee used for the dish. Adjust accordingly.
3. Do stir the dough while pouring dosa dough for each dosa since sujee always settles at the bottom of the dish and turns the later dosas very thick.
4. If the very first dosa does not turn out properly do give a test by just adding a little water to a part of the batter in another bowl and adjust accordingly later on to the remaining batter. Experiment!
5. Having poured the dough, the dosas should be cooked on high flame but not ensure low flame while pouring the batter in the beginning.