🇮🇳 Indian Vegetarian

Karnataka Ragi Dosa

Name: Karnataka Ragi Dosa
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cups, whisked Yogurt; to taste Salt; 1-inch piece Ginger; 2 Green Chili; 1/2 tsp Mustard Seeds; 1 sprig Curry Leaves; a pinch Asafoetida; 2 tbsp Coconut Oil; 1 cup Rice Flour; 1 cup Finger Millet (Ragi)

🇮🇳 Indian

Iron-rich ragi dosa, crisp edges and earthy centre. Fermented batter, hot pan, fifty-year-old technique — south Indian breakfast engineering at its best. Serve with coconut chutney and hot sambar.

Prep 25 min Cook 22 min Serves 2 Medium

Ingredients

Yogurt2 cups, whisked
Saltto taste
Ginger1-inch piece
Green Chili2
Mustard Seeds1/2 tsp
Curry Leaves1 sprig
Asafoetidaa pinch
Coconut Oil2 tbsp
Rice Flour1 cup
Finger Millet (Ragi)1 cup

Instructions

1
Wash and soak the grains and dal; grind soft, mix with salt and leave in a warm spot until the batter rises and smells faintly sour.
2
Stir the fermented batter gently; it should be thick but pourable. Add a splash of water only if needed.
3
Heat a cast-iron tawa or paniyaram pan over medium; a drop of water should dance and vanish.
4
Pour a ladle of batter and spread it thin (or fill the dimples three-quarters for paniyaram); drizzle oil around the edges.
5
Cook till crisp-bottomed and blistedy, roll or stack, and carry to the table while the first one is still crackling.

Chef's tip

Taste as you go — chili heat, salt and sourness should all lift each other, not fight.

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Watch how it's made

Video: 10 Min Instant Ragi Dosa | Finger Milet Dosa | झटपट रागी दोसा | Breakfast Recipe| Kunal Kapur Recipe · on YouTube