Ragi Set Dosa
I am used to using ragi millet flour in my recipe. However, my desire to consume the calcium-rich millet in its natural form motivated me to adapt this recipe from millettable.com. With its soft and spongy texture, this delectable dosa was a huge hit in my family!
Desika Products Used: Semi polished red rice, urad dal, peanut oil
RECIPE FOR RAGI SET DOSAI
Ingredients:
Ragi grains- 1 cup
Urad Dal - 3/4 cup
Semi Polished Red Ric - 1 cup
Javarisi (Sabudana) - 1 cup
Methi Seeds - 1 tsp
Salt as needed
Peanut oil for making dosas
Instructions:
Except Javarisi , wash and soak the rest of the ingredients together in a bowl for 5 to 6 hours.
An hour before grinding wash and soak the Javarisi in a sperate bowl
Grind the soaked items in step 1
Then Grind the soaked Javarisi in step 2 and mix it thoroughly with a batter in step 2.
Ferment the batter overnight
Heat up the dosa tawa and take a big scoop/ladle of batter to make dosa. Make it thicker and smaller than you would a normal dosa.
Add oil around the dosa. Cover the dosa with a lid and cook until one side turns golden brown, top should have been well cooked as we are covering the dosa
Tips & Tricks:
I intentionally soaked the Javarisi separately to avoid other ingredients from becoming soggy.
As suggested in millettable.com, I made this batter thicker than the regular batter, so the dosas do not stick to the pan.