Ragi Dosa

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.