Thinking what to make for tomorrow’s breakfast ? Everyday its a big headache for most of us . How about some super healthy Dosa’s ? I know now you’l tell me uff… no time to soak,grind ferment etc ..
Worry not … today i have for you all no grind no fermentation ” Instant Ragi Dosa / Instant Finger millet Dosa ” recipe. This is such a yummy, easy and healthy dish that i make it often.Just mix few dry flours, add water ,pep it up with some herbs and veggies…. that’s it… head straight to make dosas !! Crispy n thin , they taste awesome..
I have already shared recipe of Ragi dosa using urad dal and as promised in that post here i am sharing today instant version of it. As always , this post too contains step by step pics but there is one big surprise towards the end of the recipe.Don’t miss watching my first ever video recipe taken by #MyAsusZenFone
Few days back Asus team had contacted me to share my thoughts on their newly launched Zenfone 5. As a food blogger more than technical aspects , i was more interest to discover its camera , video and other features that would benefit me. If you remember in one of my posts i had shared with you all how Asus Zenfone5 excelled in night mode . This is my second post of the ongoing project . So this time i thought of using MyAsus Zenfone5 for food photography and video shooting .And thistime again Asus didnt let me down .The Zenfone 5 has an 8MP rear camera with 1080p video recording capability and a 2MP front-facing camera with 720p video recording. I was so happy clicking final presentation pics using Asus Zenfone 5 and also exploring various features in it.
Being an amateur in shooting video i had the initial hitch . Finally somehow i managed. I know the video i am uploading today has lot of jerks and shakes that’s because its a self shot video with mobile in 1 hand while cooking in other hand . And also the whole video is unedited as i am yet to learn video editing tools. But inspite of all that i love my first video . Thank you Asus for motivating me to explore one of the important aspect in food blogging. Dear readers, i promise you .. i’ll improve my video shooting skills,take small clippings and share with you all to make things more clearer and easier. Now lets see how to make Instant Ragi dosa….
Add some water and butter milk . Mix well so that no lumps are formed .
Then add onions, green chillies, coriander leaves, curry leaves and salt as needed. Mix and check the consistency. The batter should be thin like that of rava dosa batter.
Heat a tawa or nonstick pan. When the tawa is hot , rub it with a drop of oil using an onion piece.
To the hot tawa pour a ladle full of ragi dosa batter in circular motion.Start pouring the batter from the outside rim of tawa to inwards center of tawa. As the batter is thin ,it will become lacy .( The method of pouring this dosa is similar to rava dosa) .Smear a few drops of oil around the dosa.
Lid the pan and cook it on a medium flame.Cook till bottom side starts to turn golden brown.Once it becomes crisp ,just fold and serve . No need to flip .
Remove from tawa and serve hot Ragi dosa with chutney / chutney powder or sambar .
You can add any other veggie too to this like grated carrots / finely chopped capsicum etc.
If you are a beginner you could find it little difficult to make thin crisp dosas. Also it could happen that you are finding it little difficult to remove dosa from the tawa. Those people can start with making the batter not too thin. That way dosas wont come thin and crisp . It will be soft and easy to handle. Don't worry once you start getting a hold on it you can stat making the batter more thin and relish crispy crunchy dosas.
If using iron tawa , pour the dough when it is very hot . You will get nice lace texture. If using non stick tawa, pour when medium hot . And for both cook in medium low flame . that way they will become crisp.
Rubbing onion to the hot tawa imparts nice flavor to the dosa as well prevents dosa from sticking to the tawa. This tip holds good while making any dosa.
Ragi flour is gluten free. Addition of maida or wheat flour adds some stickiness to the dosa batter and makes things easy. Rice flour and sooji adds to the crispiness.
This dosa tastes best and is crispy when served hot.
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