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Instant Rago Dosa

Veena
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Ingredients
  

  • 2/3 Cup Ragi flour
  • 1/3 Cup Rice flour
  • 1/4 tsp Asafoetida
  • To Taste Salt
  • 4 tbsp Oil

Instructions
 

  • 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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