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Recipe needed for Ragi dosa

Discussion in 'Cuisines of India' started by mithy232, Jan 26, 2010.

  1. mithy232

    mithy232 Silver IL'ite

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    Please anyone post me the recipe for ragi dosa. I tasted it in a hotel and loved it ;-)
     
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  2. rithi

    rithi New IL'ite

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    you haven't mentioned whether you want it from whole ragi or ragi flour. With ragi flour this is what I do.

    I take left over dosa/idli batter - 1cup
    Add 1-2 cups of ragi flour
    Stir with hand mixer or egg beater with water for smooth consistency
    Add chopped onions, green chilis, cumins, salt to taste, curry leaves and a pinch of asafoedita.

    Your batter is ready and dosas come out really good.
     
  3. ish333

    ish333 Senior IL'ite

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    This is how i make and it comes out really well.

    Here are the ingredients:
    Ragi flour - 2 cups
    Coconut(grinded) - 1 cup(optional)
    Onions - 3 medium
    Coirander and curry leaves chopped finely
    Sugar - half tea spoon(optional)
    Warm water to make batter - approx 2 cups
    Green chillies - 6
    Jeera - half teaspoon
    Rice flour - half cup (if you have dosa batter you could substitute it )
    Curd - quarter to half cup.

    Mix all the above ingredients and keep aside for 20 minutes. Pour on dosa pan and make like dosa. Thats it. Do try and let me know how it comes out!
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    1 person likes this.
  4. charuchitthra

    charuchitthra Bronze IL'ite

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    Hi,

    This is how I make it. Its like emrgency dosa in my house. I make it like karaicha dosa. so crispy and thin.

    ragi flour 1 cup
    atta 1 cup and or rice flour 1 cup( jus with atta ll give soft dosa and with atat and rice flour flour gives super crispy dosas and jus rice flour gives normal dosas)
    jeera 1 tsp
    green chillies cut to taste
    hing a pinch
    and salt to taste

    Mix it with water to a loose karaicha dosa (rawa dosa) like batter. I dont add onions to the dosa batter . I cut it very fine and keep it seperate.

    Heat the pan to really high and sprinkle few onions on it and pour dosa batter with ladle and swirl like u do for rawa dosa. Let it cook . The first side neds longer to cook and dont try flipping until its completely cooked. add a lil sppon of oil aroundwhen its half cooked . when teh first side s fully cooked and if ur dosa s really thin the dosa ll come out of pan itself. Just flip onto other side for a few minutes and take it out and serve with tomato kuzhambhu r pulusu or milagai podi. This is absolutely divine.

    Regards,
    Cc
     
  5. mithy232

    mithy232 Silver IL'ite

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    Rithi, Ish & Charu,

    Keeping your recipes in mind, I prepared ragi dosa in my way. This is what I did:

    1 cup boiled rice
    1 cup raw rice
    1 cup ragi flour
    1/2 cup curd
    3/4 cup urad dal
    salt to taste
    5 fenugreek seeds

    I prepared dosa batter by grinding 2cups of rice and urad dal, fenugreek seeds [separately] and then mixed it.
    Mixed ragi flour with warm water to avoid lumps and mixed it up with the dosa batter. Salt added.
    I kept the batter for few hours outside for fermenting but it doesn't happen. Could you please tell me the reason??

    So before preparing dosa, I added curd to it and prepared the dosa. It came out very soft. But I want it to be crispy........kindly help me. Did I add the ingredients in right proportion? Should I make the urad dal proportion to 1/2 cup?
     
  6. geevee68

    geevee68 Platinum IL'ite

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    Thanks to you all for the variations in Ragi batter.
    Iam going to try tomorrow and will let you know.
     
  7. geevee68

    geevee68 Platinum IL'ite

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    I tried Ragi dosa this morning;added pudina leaves also;had left over dosa mavu at home.
    Came out very well and nice to eat just like that.Thank you.

    geevee
     

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