FERMENTED RAGI DOSA
Servings
0
Servings
0
Ingredients
Instructions
  1. Soak the Urad Dal and fenugreek seeds for at least four hours. Then grind it into a smooth batter.
  2. Stir in the Ragi flour and salt.Mix well so that there are no lumps Set it in a warm place to ferment overnight
  3. Morning due to fermentation the volume of the batter would have increased.Add water if required to get dosa batter consistency.
  4. Heat a dosa tawa, take a ladle of ragi dosa batter and spread it in circular motion. Drizzle little oil around the dosa. Depending on your liking ,you can spread thin like paper dosa or do like uttappa.I normally do thin dosas.
  5. Once it gets cooked, flip it and Serve hot with coconut chutney or sambar or chutney powder or any chutney. This dosa will be crisp yet soft and delicious.
Recipe Notes

Im sure your family will love these Crispy Ragi dosas at their breakfast or dinner, will post the instant ones soon 🙂

 

NOTE :

  1. As a variation you can top these dosas with grated panner / grated cheese / chopped onions /capsicum / potato stuffing ( like masala dosa)
  2. while making next dosa rub the tawa with a cut onion disc . This will help in removing the dosa easily.

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