|2/3 cup Ragi flour|
|1/3 cup Rice flour|
|1/4 tsp Asafoetida|
|to taste Salt|
|As required Water|
|To drizzle Oil|
Dosai is a regular in my household. We are a typical madrasi family where our breakfast would be either idli/ dosai/ Pongal. Of course with the change in our diet, we have moved on to dosai with millets and Pongal with millets or quinoa. So to suit our diet, I make many types of instant dosai and one of the easiest dosai varieties is this instant ragi dosai.
These varieties of instant dosai are a boon to the working women. You need not soak the grains and grind it and then ferment the batter to make these crispy dosai. We just need to mix the ragi flour and rice flour in the given measurement, spice it up a little and pour the batter in the heated girdle to make it into this lacy healthy gluten-free instant ragi dosai.
This week the chosen theme for Foodie Monday Bloghop is Ragi Tales and is chosen by Poonam who blogs at Annapurna. What is striking about her blog posts and recipes are those easy to make recipes. She diligently gives a pictorial which is very useful and easier to follow. I love the way she frames her recipes. Hop over to her blog to check out those awesome treats.
The other ragi recipes on this blog are
Mix the flours, salt and asafoetida
Add enough water and mix the batter without any lumps. The batter should be runny
Now heat a girdle. When sufficiently hot, take a ladle full of the runny batter and pour in circular motion. Make sure you don't pour too much batter in the same place.
As the dosai heat up, we see lot of holes being formed. Now reduce the heat and drizzle oil around it. Close with a lid and cook on a high flame for 2-3 minutes
Reduce the flame. Take out the lid. Flip the dosai, and cook on this side for 2 minutes to get a lacy crispy dosai. Make all the dosai in the same manner. Serve with chutney or milagai podi
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