Ragi Flour Dosa

Ragi Dosalu.

Dosa can be prepared with ragi flour / finger millet flour. Its easy and needs no fermentation. A batter is prepared with ragi flour and rice flour. The batter is poured onto hot pan and cooked till the dosa turns crisp. Serve ragi dosa immediately with any pickle or chutney of your choice.
Makes: around 8 Ragi Dosalu.

Ingredients:

Ragi Flour 1 Cup
Rice Flour 1/3 Cup
Green Chiles 2 – 4
Spring Onions 2
Curry Leaves 3
Cumin Seeds 1/2 tsp
Salt to taste
Oil as required

Method of preparation:

Remove stems, wash and finely chop the green chiles.
Wash and tear curry leaves into small pieces.
Wash, remove ends and finely chop the spring onions.

In a mixing bowl, mix together ragi flour and rice flour into smooth batter with enough water.
Then stir in chopped green chiles, scallions, curry leaves, cumin seeds and salt.
The batter is somewhat thin and pourable or else adjust with water.
Leave the batter to sit for around 10 minutes for the flavors to enhance.

Heat a flat pan on medium high heat, apply quarter tsp of oil with back of a spoon.
When pan gets hot, pour a ladle full of ragi dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes small holes when it hits the hot pan.
Try to fill up any big holes and form into 7 – 9 inch diameter dosa.
Fry till bottom side starts to turn golden brown.
Pour few drops of oil on top and turn on other side.
Reduce the heat a bit and cook on this side for a minute before removing from heat.
Repeat the same with remaining ragi dosa batter.
Serve ragi dosa with any chutney of your choice or with sambar.
Notes: Make sure ragi dosa is little crisp before removing from heat.

Suggestions: If the ragi dosa doesn’t come out crisp, make sure the pan is hot all the time. Don’t spread the batter once it hits the pan. Let it take its time to cook and crisp up. If the dosa doesn’t come out, make sure dosa batter is not too thin. If dosa comes thick, make sure batter is not too thick, and adjust with water.
Variations: You can also add finely chopped onion, ginger or cilantro to the batter. Finely chopped cashews are also commonly added.
Other Names: Ragi Flour Dosa, Ragi Dosalu.

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Maida Dosa

Maida Pindi Attu.

Maida dosa is quick and instant dosa which has to be consumed immediately. Maida is mixed with a little bit of rice flour and spice. The mixture is made into thin batter and poured on hot flat pan into dosa. The maida dosa can be served immediately with mango pickle or any chutney of your choice.
Makes: around 6 Maida Pindi Atlu.

Ingredients:

Maida 1 Cup
Rice Flour 1/4 Cup
Green Chiles 2 – 3
Cumin Seeds 1/2 tsp
Salt to taste
Oil as required

Method of preparation:

Remove stems, wash and grind green chiles into paste.

In a mixing bowl, mix together maida, rice flour, green chile paste, cumin seeds and salt.
Pour enough water to the mixture to make it into somewhat thin batter.

Heat a flat pan on medium – high heat, apply few drops of oil on the pan.
Pour a ladle full of dosa batter in circular motion around the rim of the flat pan and fill in the large gaps.
When the bottom of the dosa starts to change color, turn on other side and layer with few drops of oil.
Reduce the heat a little and cook for a minute and carefully remove the dosa onto a plate.

Repeat the same with remaining dosa batter.
Serve maida dosa immediately with any chutney or pickle of your choice.
Notes: Make sure to get the consistency of the batter right.

Suggestions: If dosa comes out thick, batter must be too thick. If dosa doesn’t come out well, batter must be too thin so add more maida.
Variations: You can also add a tbsp of sooji for a crispier dosa.
Other Names: Maida Dosa, Maida Pindi Attu.

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