Friday, February 24, 2012

Ragi Dosai

I was pleasantly surprised to find a pack of whole Ragi in my pantry - I had been putting it away assuming it was a pack of mustard seeds until I took a closer look at it one day and discovered that it was infact Ragi. The first thing that popped in my head was ragi dosai.... My mom made these amazing ragi dosais which were crispy and chewy at the same time and we would usually have it with this spicy red chilli chutney - bliss! Her method however required ground urad dhal to be mixed with ragi flour and fermented together overnight. But I remember that when my MIL was visiting us we used a recipe with whole ragi so I called her up to get this recipe & it definitely delivered.... can't wait to make it again.



Whole Ragi - 1 cup

Raw Rice - 1 cup

Urad dhal - 1/4 cup

Salt - to taste (1 to 2 tsp)
Oil - to cook dosas


1) Soak Ragi, Rice and urad dhal separately for atleast 3 hours.

2) I used a wet grinder... first grind soaked ragi for atleast 20 mins or so and then add the urad dhal and water as required and grind for another 15-20 mins, after which you add the rice and grind until you get a smooth paste... The consistency should be similar to dosa batter.

3) Add salt to taste and allow to ferment overnight (similar to idli batter). I keep it in the oven with the light on.

4) The batter is now ready to make dosais. Drop a big ladleful on a seasoned cast iron tawa and swirl to make dosas. Few drops of oil along the sides and flip over to cook the other side as well.

Enjoy with this spicy
milagai chutney or milagai podi.


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