Hi Aparna, And very easy to prepare. Hai I am Mariappan from tutucorin-628801.I made ragi does batter by method2. Ragi Dosa is dosa made using ragi or finger millet. But i wanted to post this as a separate post because of the pics. You can avoid salt now and add after fermenting. (Start Timer). Serve them with a chutney or sambar. Hi Gautham Came out so well every time. Add ragi flour, rice flour, rava (optional) salt and curd to a bowl. The pan must turn hot enough. Add refrigerated water for grinding if you are using a mixer grinder. It is vegan and gluten-free. (Start Timer). Pour water and bring to a desired consistency. Grease a dosa tawa with oil and heat it in a medium for a minute. Welcome Hema . In your initial note, at point no. Wash and soak the ragi in enough water in a deep bowl overnight. Hi Swasthi! Thanks for the mention I will update it clearly. Repeat the process with the remaining batter too. I have shared the first 2 methods in the recipe card. – choice of your oil for drizzling (or Ghee) Sambar or chutney to serve METHOD : To prepare the fermented ragi dosa, you need to – Wash methi seeds and urad dal thoroughly and soak these for at … I haven’t tried it any time. As I have mentioned earlier, Ragi is a healthy food for babies, rich in calcium & Iron. , The dosa was awesome! I like to have it with varutharacha potato curry. It is also a rich source of fiber and lowers cholestrol level. The batter must be of pouring consistency. Very easy and healthy with excellent taste. Once the pan is hot, take the dosa batter in a ladle and pour it onto the tawa. Whichever method you make the dosas will taste good if you like the earthy flavor of this grain. Can I use that instead. Hope this helps. Millets are the new age food. Thank you! Try out this protein rich ragi dosa with urad dhal and comment your feedback. This healthy breakfast is a staple in many parts of Tamil Nadu, Andhra Pradesh, Karnataka and Kerala. To this bowl, add finely … I have once made it using Black whole urad … Later wash urad dal & methi seeds thoroughly and soak for at least 4 to 5 hours. Wash and soak all the grains together in a bowl overnight. Transfer the prepared ragi dosa to a serving plate. Rinse the rice for a few times. Pour into a large vessel and add the salt. Can you please clarify. My dosa batter was made in the ratio of 1:3 (dal:rice). 9. Transfer the mixture into a deep bowl, add the onions, green chilli paste, ginger paste, coriander and salt and mix well. 9. Up-to 30 seconds more. https://hebbarskitchen.com/instant-ragi-dosa-recipe-finger-millet I don’t think puttu flour will work. If i join this in that idli post. Relish this easy to make meal for breakfast.. To make crisp dosas make the batter slightly thick. Ragi and Millets are rich in fibre, proteins, magnesium, iron, calcium, potassium and so on. Sometimes I also make cake with ragi flour. Rinse ragi and rice together and soak them for 8 hours. Drain the urad dal and transfer to a mixer grinder. My dosa batter was already runny so I added directly to the batter. I made the instant ragi dosa. Tried the instant version. Use 3/4 cup of refrigerated water for grinding urad dhal. Hello Subha 1 cup of water in a mixer and blend till smooth. Difference between Adai & Dosa . I made instant one with curd. I use a high speed grinder, mine gets done to very fine & smooth texture with 4 hours of soaking. 1. Thanks so much for the recipe. Glad your toddler too loved it. Ragi dosa did not cook evenly due to vegetables in batter. I will be trying more healthy recipes for them from here. Repeat the steps 9 and 10 for the remaining batter. 5. Thanks for rating the recipe. Tried instant dosa couple of times now. I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. I will be using the second method and make the dosa with ragi flour, semolina, rice flour, onion, ginger and green chili. Rince both for a couple of times. What I have shown in the photos is the 3rd recipe using left over dosa batter. Yes do try them out and enjoy! This Instant Ragi Dosa. I think the onions were not fine chopped. . 4. More Ragi Recipes here,Ragi ladooEasy ragi rottiRagi idliChocolate ragi cake. I tried the second method of making ragi dosa with whole ragi.The ragi was not soft after soaking for 4..5 hours.So it didn’t blend in mixer and also it had a chewy texture while eating.Should I soak it for more time ? Heat a non-stick tava (griddle) and grease it lightly with ¼ tsp of oil. Cover and keep aside to soak for 10 minutes. To the urad dhal add ¼ tsp of fenugreek seeds. Blend the urad dal with water as needed until frothy and thick. Thank you for inspiring me. Serve them with any chutney or sambar. But I get puttu flour of ragi. Came out awesome! Cook ragi dosa on a medium flame till the sides turn light brown. I have grown up eating ragi in many different forms like these dosas, idlis, ladoos, halwa and rotti. 3. Drain. Do not spread the batter like normal dosa, the batter should be just poured. Lovely recipe!! You have to soak it atleast 12 hours. The batter must be runny and of pouring consistency. This crispy keppai dosai goes well with sambar and chutney. The third method is to just mix some ragi flour to the dosa batter. Check the salt and water. Ragi Dosa is a South Indian dosa recipe which can be prepared in no time. * Percent Daily Values are based on a 2000 calorie diet. My aim is to help you cook great Indian food with my time-tested recipes. To make crisp dosas keep the batter slightly thick. I loved reading your recipes. Turned out pretty good and we all liked it. Save my name, email, and website in this browser for the next time I comment. Pour a ladle of batter onto the griddle. Hi Laavanya Thank you! Some pieces were overcooked, while others were undercooked and tasted like dough. It is a best food for weight control, diabetes and cooling the body. Drizzle oil or ghee all over the dosa and cover it with a lid. Flip carefully with a thin metal spatula, and cook Ragi Dosa until browned. Cook for a minute. 3. Hi pooja Pour the batter to the same vessel containing urad dal batter. Close it using a lid and keep it in your kitchen counter for 8 hours or overnight. Thank you for the wonderful recipe. Take one cup of idli rice or parboiled rice in a bowl. I guess so. Pour a tsp of oil. I don’t get ragi flour. The side in the other picture is not chutney it is a slow cooked horsegram soup (ulavacharu). Was awesome. You can mix 1/2 to 3/4 cup rice flour with 1/2 to 3/4 cup water. Nachni, Ragulu, kezhvaragu, marwa are the other regional names for finger millet or red millet. Had not expected my kids would love it, specially my infant!! Take ragi flour and besan (gram flour) in a mixing bowl or pan. Hot and crispy panjapullu dosa is ready to serve. Transfer Ragi Dosa to a plate. You can make it a part of your daily diet in the form of chappatis or as porridge for breakfast. This Ragi Wheat Dosa recipe is Excellent and find more Great recipes, tried & tested recipes from NDTV Food. Hi Rukma, My in laws were surprised at the instant dinner I made for them that too so healthy and delicious. Thanks for the comment. share this. We will need fermented dosa batter. Hi Annie, In a bowl, add the ragi, idli rice and urad dal, wash it thrice and soak it with enough water for at least 8 hrs/overnight. In this post I am sharing 3 different ways of making them. Please suggest to me. This is the dosa which i was talking in this idli post. Keep putting in some more recipes. Happy to know the recipe is useful. We feel the soft dosas taste better than the crisp ones. You are welcome. Now drain it and take it in a blender. Let the flame be at medium. Flip ragi dosa the other side and cook it as well. Ragi Dosa is a South Indian dosa recipe which can be prepared in no time. When the sides leave the pan, flip it and cook on the other side. I added 1 tbsp of semolina for one batch and it turned out good as well. 11. Soaking longer should help. Drizzle some oil or ghee. You are welcome. There are two ways you can make the Ragi dosa – the first method is by grinding whole ragi with urad dal and; the second method is by using ready made ragi flour. Later wash urad dal & methi seeds … Chewy texture – is it because the batter was coarse? Using the back of the ladle spread batter into a round. Crispy Ragi Dosa Recipe / Ragi Dosa Recipe. Please check the video in this neer dosa post to understand how to pour the batter. Glad your ragi dosa came out good. First one is the Instant ragi dosa that can be made in minutes just by mixing up ragi flour with curd and water or buttermilk. Ragi / finger millet / kezhvaragu / panjapul is gluten-free and vegan. Heat a dosa pan / griddle until hot for making Ragi Dosa. Share. Hi Shruti, For soft dosas make the batter slightly runny like mine. I make ragi dosa often at home for breakfast, brunch or even for dinner. The outcome is so good that we started to eat 3 to 4 days in a week for dinner. The nutrition info is for the number of dosas you made divided by 2. Also grind finger millet(ragi) and idly rice and aval in batches. Mix this well with little salt. Now its time to make dosa. Remove to a plate, grease well and repeat making the ragi dosa. Please help ! Next add them along with coriander leaves to the batter. Wipe off the excess oil with a tissue. So glad you liked them. Combine the soaked ragi and approx. Jump to Recipe Print Recipe. Heat a dosa pan or griddle in a medium flame for a minute. This keppai dosa goes well with hot or warm red chutney and vegetable sambar. https://www.indianhealthyrecipes.com/ragi-recipes-ragi-flour-recipes Adai is usually made with more than 2 different types of lentils. If needed add more water to bring it to consistency. I didn't think a photo ofmy dosa would encourage anyone as mine just don't have the visual appeal that yours hav :))! I often get bored with rice based dosa … https://www.kannammacooks.com/ragi-dosa-urad-dal-ragi-flour-recipe Love this instant ragi dosa recipe. 2. Procedure. My toddler loves it too. Hi After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Thanks much for the comment. You can soak this once you come back from office and grind this just before hitting the bed. Wash these well and soak them separately for 4 hours. Welcome Shimona, Ferment this batter for 6 to 8 hours depending on the climate. In the next morning, drain the soaked water and put it in the mixie jar/grinder along with needed water and grind into smooth batter. Such a yumny way to eat ragi. You can soak this once you come back from office and grind this just before hitting the bed. Thank you! This healthy breakfast is a staple in many parts of Tamil Nadu, Andhra Pradesh, Karnataka and Kerala. So how can I solve this problem?. Whole Ragi Seeds, Urad Dal/ black gram/ split white lentil, Idli Rice, and fenugreek seeds are the ingredients used in the recipe. Hey swasthi Tonight I added some chopped onions to the mixture alon with some garam masala and that was a nice touch. We tried making little extra for breakfast and have the same thing as snacks in the evening. I make this recipe using Whole or split white urad dal. First the batter was too thick and it needed some water to make it work in the pan. The batter must rise at least slightly. Having said that, you will find that dosa is available in any nook and cranny part of India. Elizabeth, You are welcome Elizabeth Chiramel Happy your kids loved it. ½ cup – ragi whole grain or ragi flour; ½ cup – urad dal; ¼ tsp – methi seeds (or 2 tbsp. Hi Swasthi, If you still have the batter please make them following that way. In India, the whole millet is crushed and a flour is made out it. I love following your recipes! Really tasty and simple to make. It’s so tasty even then. Swirl it as much as possible using the back of the ladle to get a round shape. Let it cook for 30 seconds until the sides are brown and little brown spots start to appear. Theme: Recipes with Whole Grains Dish: Sprouted Ragi Dosa. Glad to know they came out good. Hi Mrs.Dinesh, 6. Thanks for the instant recipe Thanks for providing easy and healthy recipes! A south Indian breakfast that is wholesome, healthy and nutritious. Hi, I tried making today. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. Glad to know. You are welcome. For more details you can check this post on Dosa batter. In addition to the Mung Dosa, people also make Ragi Dosa (with finger/red millet flour), Rava Dosa (with semolina) etc., which are not fermented either. This ragi porridge is ideal when you introduce ragi (after six months) to the baby, as it's prepared directly from whole ragi … I don’t have the recipe on the blog. Copyrighted to Swasthi 'S and may not be reproduced in any form with different choices home. Was looking for an instant ragi dosa did not cook turn light brown as porridge for breakfast, or... Parts of Tamil Nadu, Andhra Pradesh, Karnataka and Kerala in batches depending on the taste the dosa! While others were undercooked and tasted like dough batter is spread on a flat or! Every now and then ’ s recipes will assist you to enhance your cooking.! 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