Photo: Tracy Hunter · CC BY 2.0 · Wikimedia Commons

Kerala · Lunch

Ragi Dosa

Traditional 102. Ragi Dosa recipe

🧺 Ingredients

• 1/2 cup finger millet flour (ragi)
• 1/2 cup rice flour
• 1/2 cup urad dal flour
• 1 tsp fenugreek seeds, soaked
• 1/4 tsp salt
• 3/4 cup water (approximately)
• Oil for cooking

👩‍🍳 How to make Ragi Dosa

1. Mix batter (3 mins, no heat): Mix ragi flour, rice flour, urad dal flour, salt, soaked fenugreek seeds. Add water gradually to form thin dosa batter. Visual: smooth, pourable batter.
2. Ferment (4 hours, room temperature): Keep in warm place covered. Batter should rise slightly and develop sour smell. Visual: batter bubbly, risen.
3. Heat tawa (2 mins, high heat): Heat tawa until very hot. Test with water drop—should sizzle and bounce.
4. Spread batter (2 mins, high heat): Pour 1/4 cup batter, spread thin. Visual: thin, golden crepe forming.
5. Crisp (2 mins, high heat): Let bottom turn golden and crispy. Drizzle oil, fry 30 seconds.
6. Flip (1 min, high heat): Flip, cook 30 seconds. Visual: both sides golden.
7. Serve (1 min, no heat): Fold and serve hot.

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