Instant Ragi Dosa
Instant Ragi dosas made with finger millet flour and rice flour. Crisp and lacy, they make a great breakfast or dinner too.
Ingredients
- Finger millet flour 1 c
- All purpose flour 1/2 c
- Rice flour 1/2 c
- Sour butter milk 4 to 5 c
- Green chilies 10 to 12 chopped finely
- Coriander leaves 1/4 c chopped finely
- Salt to taste
- To Temper
- Oil 1 tbsp
- Mustard seeds 1 tsp
- Cumin seeds 1 tsp
- Hing 1/4 tsp
- Oil for cooking the dosas
Instructions
- In a mixing bowl, combine all the flours and whisk thoroughly.
- Add butter milk to the mixture and mix well until there are no lumps in the mixture.
- Your batter must be runny. It must flow freely when you lift and pour a ladle. Depending on the consistency, you may need more or less of the quantity of the buttermilk mentioned.
- Add salt, green chilies and coriander leaves and mix well.
- Rest the batter for 20 mins.
- After that, heat a pan with oil.
- Pop the mustard seeds and crackle the cumin seeds.Now add hing and transfer this to the batter.
- Heat a tawa.
- Now, pour a ladle of the batter starting from the outer edge and go on to fill the center.
- Drizzle oil around the edges of the dosa.
- Cook on low flame until the sides crisp up.
- Flip over and cook the other side too.
- Serve hot with roasted garlic coconut chutney
Notes
The batter has to be runny or you wont get holes on the dosa and it wont crisp up.
Cook the dosa on low flame as it tends to burn easily and quickly.
Cook the dosa on low flame as it tends to burn easily and quickly.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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