Ragi Dosai

#RagiDosai #KaezhvaraguDosai : #Ragi is also called #FingerMillet. Ragi belongs to Millets. We all know that millets are rich source of minerals and especially ragi is rich in calcium compared to other millets and cereals. to know more about millets kindly go through the link : http://millets.wordpress.com/millets/  .
Now let us see the preparation of dosai.

Ingredients :
3/4 Cup                                      Ragi flour
1/4 Cup                                      Wheat Flour
1/2 Cup                                      Idly or dosai Batter
1/2 Tsp                                      Salt

Mix all the ingredients with a cup of water and keep aside.
The batter should be watery. If required add some more water also.

To mix with batter :
1 or 2 Tbsp                                Onion nicely chopped
1 Tbsp                                        Carrot grated ( optional )
1 Tbsp                                        Capsicum nicely chopped ( optional )
1 Tsp                                          Green chilly nicely chopped
10 or 15                                     Curry leaves nicely chop
1 Tsp                                         Cumin
Oil to make dosai.
To temper :
1 Tsp                                         Mustard seeds
1/2 Tsp                                      Oil

Method :
Mix all the above ingredients with the prepared batter.
Heat oil in a kadai and splutter mustard seeds.
Pour over prepared batter.
Heat a tawa on medium flame and spread 1/2 Tsp of oil over it.
When its hot pour a ladle of batter from outer to inner.
The method of making dosai here is different from usual dosai.
Sprinkle drops of oil on the surface of the dosai
When the rims of the dosai turns slightly golden flip the other side.
When both sides are done transfer onto a serving plate.

Enjoy with coconut chutney.
It tastes very good with Idly Milagai podi and also with other chutneys as well.


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Kevuru Dosai

Kevuru Adai

Rawa Dosai

Oats Dosai

Kambu Dosai