Aug 1, 2012

Ragi - Wholewheat Dosa

Here's the recipe of Whole wheat dosa

Ragi – Wholewheat Dosa

A nutritious dosa !!

Makes: 8 dosas


1 cup / 200 ml (Indian standard measuring cup of 200 ml / 8 oz capacity) whole wheat atta ( whole wheat - Aashirwad / Pillsbury / Annapoorna )

1 cup / 200 ml good quality Ragi flour

1 ¾ to 2 cup water for mixing ( adjust water as per wholewheat - ragi - some need more / less)

1/2 teaspoon salt

3 teaspoon oil / ghee

For seasoning:

2 teaspoon cooking oil

1 teaspoon mustard seeds

1/2 teaspoon cumin ( jeera ) seeds

1 spring curry leaves (6 nos)


For Seasoning:

Heat oil in a pan. Add mustard seeds. When they splutter add jeera leaves and curry leaves. Saute for 1- 2 minutes. Keep aside.

For Dosa / Polo batter:

Mix wholewheat, ragi and salt. Add water to make a smooth batter; just like dosa / polo batter (batter should neither be too watery nor too thick - one can use mixer also to mix the atta and water to make it smooth). Add the prepared seasoning to this batter. Mix well. Keep aside for half an hour ( if in a hurry, one can proceed to make the dosa straight away).

Dosa / Polo Preparation:

Heat dosa tawa. Apply little oil and pour one ladleful ( 120 ml ) of batter so that it spreads in a medium thin , even layer. Sprinkle little oil / ghee if required.

Cover with a lid and cook on a medium heat till the upper crest is cooked.

Take the lid off and remove the dosa from tawa carefully with a flat spatula.

Flip over dosa and cook the other side / till light brown spots. Once cooked, remove the dosa.

Prepare dosa from the remaining batter in a similar way. Serve hot with coconut chutney / tomato chutney/ sambar / humman.

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