Ragi Dosa

A delicious and healthy breakfast made with red millet flour
Ingredients - Serves 3-4
  • 1½ cups red millet (ragi) flour
  • 3-4 green chillies, finely chopped (adjust based on your spice/heat tolerance)
  • 1 tsp cumin seeds
  • 2 tbsp rice flour
  • ½ cup yoghurt
  • 6-8 curry leaves, finely chopped, optional
  • 1½ cups water
  • Salt, to taste
  • Oil, to fry the dosa
  1. To make the batter
    1. Mix the red millet (rage) flour, rice flour, green chillies, cumin seeds, curry leaves (if using) and yoghurt with 1½ cups of water to form a smooth batter
    2. The batter should be slightly thinner than pancake batter. Adjust the amount of water if needed. Season with salt
  2. To make the dosa
    1. Heat a pan with a large flat surface. The pan is hot enough when sprinkled water immediately sizzles and evaporates
    2. Pour ½-1 cup of the batter tracing the edge of a circle. Continue pouring to fill in the circle. Since the batter is thin, it will automatically spread all over. If you are doing it right, you should see little holes forming all over.
    3. The final dosa will not be a circle, it doesn't matter
    4. Drizzle oil over and around the dosa
    5. When the edge starts to brown, using a thin spatula lift the edge all the way around. If the dosa is sticking to the pan or if it is not brown underneath, then wait for a minute and try again
    6. This time you should be able to lift the entire dosa off the pan and flip it back onto the pan to cook the other side. This side will not brown as much and should not take more than a minute to cook. Turn it over, fold into half and take it off the pan. Make the next one
    7. If the dosa sticks to the pan and starts burning, turn off the heat and try to scrape it off slowly. The pan might have been too hot to begin with or the batter might be too thin. You can thicken the batter by simple adding more red millet flour. For the next dosa, make sure the pan is completely clean before you start. It can sometimes help to rub the hot pan with the open face of half an onion. The juice from the onion gives a non-stick coating to the pan. You can also try with smaller amounts of batter
    8. If you have never made dosa or pesarattu before, then this step will take some time to get right. Don't panic and keep trying. Torn, slightly burnt or undercooked dosa can still be very tasty!
    9. Use up all the batter to make the dosa and serve hot with a chutney, like {Palli Pachadi}, {Tomato-Fenugreek Chutney} or {Allam Pachadi}
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