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Tuesday, February 11, 2014

Ragi Dosa / Kezhvaragu Dosa / கேழ்வரகு தோசை

Posted by Saraswathi Tharagaram On 6:04 AM
Ragi Dosa / Kezhvaragu Dosa / கேழ்வரகு தோசை

          Breakfast is an essential one in our daily life...Now a days, Oats plays an important role in our life because of its nutritious value but our ancestor are wiser than us and maintained their health even in their 90's with out any health issues.. When you analyse the secret behind their health, you will note that they used lot of whole grains in their diet and Ragi was one amoung them..  We can prepare lot of healthy tasty dishes using ragi and this dosa is nice twist to our regular dosa and taste yummy with any spicy chutney..
 
Soaking time: 2 hours
Grinding time: less than an 45 minutes
Fermentation time: 8 to 12 hours
Cooking time: 60 ~ 90 seconds per dosa
Source: sarasyummybites

Ingredients:
1 cup urad dhal
4 cups ragi flour
Salt to taste
Water as needed

Method:
1. Wash and soak urad dhal for 2 hours and grind it in to fluffy batter by adding required amount of water using wet grinder or mixer grinder.
2. Transfer the ground batter to wide deep bowl.  Add ragi flour to urad dhal batter and mix until both incorporate together. Adding salt is optional at this stage but I used add before fermenting to make the process quick. 
3. Ferment the batter for 10 hours or overnight at warm place. I used to keep the batter inside the oven with lights ON. Fermentation process may take less or extra time depends on the temperature of your place.

Cooking:
4. Add water to the fermented batter to adjust it  to dosa batter consistency.
5. Heat griddle on medium heat, grease the griddle and pour the batter and spread it circularly to form a thin disc. Drizzle oil if needed. This dosa doesn't need more oil.
6. Turn dosa to other side and cook until done. This will take less than a minute. Serve with hot spicy chutney.

Ragi Dosa / Kezhvaragu Dosa / கேழ்வரகு தோசை


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Ragi Dosa / Kezhvaragu Dosa / கேழ்வரகு தோசை

Soaking time: 2 hours
Grinding time: less than an 45 minutes
Fermentation time: 8 to 12 hours
Cooking time: 60 ~ 90 seconds per dosa

Ingredients:
1/2 cup urad dhal
2 cups ragi flour
Salt to taste
Water as needed

Method:
1. Wash and soak urad dhal for 2 hours and grind it in to fluffy batter by adding required amount of water using wet grinder or mixer grinder.
2. Transfer the ground batter to wide deep bowl.  Add ragi flour to urad dhal batter and mix until both flour and batter incorporate. Adding salt is optional at this stage but I used to add before fermenting to make the process quick. 
3. Ferment the batter for 10 hours or overnight at warm place. I used to keep the batter inside the oven with lights ON. Fermentation process may take less or extra time depends on the temperature of your place.

Cooking:
4. Add water to the fermented batter to adjust it  to dosa batter consistency.
5. Heat griddle on medium heat, grease the griddle and pour the batter and spread it circularly to form a thin disc. Drizzle oil if needed. This dosa doesn't need more oil. 6. Turn dosa to other side and cook until done. This will take less than a minute. Serve with hot spicy chutney.                                                                              www.sarasyummybites.com

This recipe is off to Tamilar Samaya Tuesday hosted by Nalini Suresh.

9 comments:

  1. looks yumm.. I just had this for dinner

    ReplyDelete
  2. Healthy and delicious dosa ..yummy dear :)

    ReplyDelete
  3. very healthy and super soft dosa :) looks very yummy dear !!

    ReplyDelete
  4. Delicious and lovely looking dosa. Wonderfully prepared.Must try it out this weekend.
    Deepa

    ReplyDelete
  5. Healthy, tasty dosa.

    On-going event: South Indian cooking

    ReplyDelete
  6. My mom makes in the same way. Very healthy way to start the day.

    ReplyDelete

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