Ragi Dosa
I submit this recipe for people who don’t consider themselves as great cooks, but would still want to get their hands dirty and want to try some new stuff. Very easy to prepare. You can buy and store flours like rice flour, ragi flour, soya flour, corn flour, maida rawa, moong dal flour, besan, pappad flourand oats. With these flours you can prepare verities of dosas and idlis.
Ragi idli and Dosa
Ragi idli is delicious and has been used by all for its calcium abundance. This is preferred by diabetic persons. More of proteins and fiber. Easy to digest and cholesterol free dish.
Ragi flour 2cups
Pappad flour 1/2cup
Salt as per taste
Mix ragi flour, pappad flour and salt with required water. The consistency of batter should be the same as normal idli batter.Leave the batter to ferment overnight. We can prepare idli and dosa from the same batter. For dosa you can add extra water if needed. For any dosa you can add cumin seeds, green chillies, onion, ginger, corriander and curry leaves.
For any dosa you can add vegetables like carrot, bell pepper, tomato, onion and cabbage or broccoli as per taste.
Fermentation plays important role in making fluffy idlis. The softness of idlis depends on proper fermentation. The fermentation is slow in winter and quick in summer. Grease the idli maker plates with any cooking oil and fill with batter. Close the lid and steam for 10 minutes. For making dosa heat the non-stick tawa. Drizzle a few drops of oil and pour the dosa batter. Cook on both sides and remove from heat. Serve with coconut chutney or onion chutney.
