BM #125 Week 2 Day 3 -
For the letter R, I was struggling to get a recipe from the Tamilian Cuisine when my dear friend, Kalyani, came to the rescue.
I took the idea from her space and came up with the proportions that work for me. The dosas came out crisp and had a hint of the spices added. But keep in mind, these dosas take a longer time than the regular dosas to cook.
Also note that for the best taste they need to be consumed while they are still hot.
Ragi Flour 1/2 cup
Rava / Sooji 1/2 cup + 2 Tbsp
Rice Flour 1/4 cup
Salt as needed
Yogurt 1/4 cup
Ginger, Green chilies, Curry leaves, Coriander Leaves finely chopped as needed
Cumin Seeds 1 tsp
Peppercorns coarsely crushed 1/2 tsp
Water 2-3 cups (Adjust as needed)
Method Of Preparation -
In a mixing bowl, add the ragi flour, rava, rice flour and salt and whisk well.
Add cumin seeds, crushed peppercorns and yogurt. Whisk adding as much water as needed to make a stiff batter. Cover and rest the batter for a few minutes.
After about 10 minutes, add the finely chopped ginger, green chilies, curry leaves and coriander leaves into the batter. Add about 1.5-2 cups of water to make the batter runny.
Just as for the regular Rava Dosa, heat the griddle, pour the batter from the outer circle towards the center and make sure not to spread the batter using a ladle. Spray oil as needed and allow the dosa to cook on the underside.
When the dosa is easy to peel off , flip the dosa to cook on the other side as well.
Remove and continue with the rest of the batter.
Preparation Time 45 minutes
Makes 16-18
Preparation Time 45 minutes
Makes 16-18
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Love the crispness and color of the dosa. A great idea to use ragi in rava dosa. The dosa looks ultimate!