Ragi (Finger Millet/ nachni) is a nutritious grain which is staple food in most of the South Indian states. It’s a healthy South Indian breakfast.. Ragi is very rice in calcium and its good for women and children
1cup Ragi Flour (Finger Millet)
1/4 cup Rice Flour
1/4 cup Sour Curd
1½ cup Water
A pinch of hing (asafoetida)
Salt to taste
Cooking oil for shallow frying
Take a bowl and add in the ragi flour and rice flour.. Add in the hing (asafoetida) and salt . Take half a cup of plain yogurt and whisk with one cup of water until its smooth and lump free. Add it to the bowl. Mix well..
Take half a cup of plain yogurt and whisk with one cup of water until its smooth and lump free. Add it to the bowl. Mix well..
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Batter should have pouring consistency like regular dosa batter . If required, add more water to get the required consistency…
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Heat a dosa griddle over medium flame. Take a ladle of the ragi dosa batter and pour evenly all over the pan (from the 2-3 inches height) from center to the side in circular motion. Drizzle 1-teaspoon oil around the edges of dosa and cook until color of top surface changes to brown, it will take approx. 1-minute over medium flame.
Ease out dosa with spatula and flip it over another side, cook for 30-40 seconds over medium flame.
Turn off flame. Fold crisp and hot ragi dosa and transfer to a serving plate and serve with coconut or garlic chutney