கேப்பை தோசை (Ragi Dosa / Keppai Dosai)
Ragi Dosa/ Keppai dosai is a healthy South Indian breakfast. Ragi dosa is prepared with urad dal and finger millet. My mother-in-law gave this recipe. She prepares this dosa in three methods. First one is soak urad dal, finger millet separately and grind then ferment the batter. Second one is soak the urad dal then grind and mix with ragi flour then ferment the batter. Final one is ready to use method, grind urad dal and finger millet in flour mill. Whenever we need dosa just ferment the batter with this flour mix.
Ingredients for Ragi Dosa
Ragi flour – 2 cups
Urad dal – 1/2 cup
Salt as needed
Oil for dosa
Directions
Urad Dal Batter
Soak the urad dal for 2-3 hours.
Rinse the urad dal and transfer to a mixie jar.
Grind the urad dal with water.
Drizzle few amount of water in between.
When the dal amount risen stop grinding.
Ferment batter
Transfer the ground urad dal batter into a mixing bowl.
Add ragi flour, salt and water.
Mix everything well and allow the batter to ferment for 8 hours.
Dosa Preparation
Heat a dosa pan.
Pour one scoop of batter and spread over the pan.
Drizzle oil around the dosa.
Flip the dosa to other side, take out when completely cooked.
Keppai dosai / ராகி தோசை ready.
Serve the kelvaragu dosa with sambar & chutney.
Notes
Don’t spread the dosa very thin.
கேப்பை தோசை / Ragi dosa should be eaten immediately otherwise it becomes hard.
Also pulikulambu will be a perfect match for this dosa.
Pictures
Ingredients Soak dal for 2-3hrs and drain water Take dal in a mixie Grind dal Half done Close lid and grind again Ground dal is ready Transfer ground dal in a bowl Add 2 cups of rags flour Also add salt Mix well Pour enough water and mix well Let the batter ferment overnight (8hrs) Fermented batter Mix the batter Check consistency Heat Dosa pan in medium flame Take one scoop of batter and pour Spread in a circle shape Circle shape formed nicely Pour oil around dosa Turn side Dosa is done Take out the dosa Serve கேப்பை தோசை கேழ்வரகு தோசை