Monday, May 23, 2016

Dr. Mantena's Special - Ragi Dosa

Dear Friends! I am back with yet another South Indian delicacy as today's 'Dr. Mantena's Special - Ragi Dosa.' It is very popular in Karnataka, Tamil Nadu and southern parts of Andhra Pradesh. The unique feature of Ragi Dosa is its nutrition quotient and the crispy-crunchy taste of Dosa. Finger millet or Ragi is a rich source of Calcium, Iron, Fiber and other nutrients. It is usually a heavy food and takes long time to digest. One or two Dosas provide you the energy for the whole day.

I had been to Bellur Village of Karnataka and happened to eat a crispy Ragi Dosa at Kamat Restaurant. The dosa was so delicious that I always visit Kamat for Ragi Dosa every time I go to Bellur.

I published few varieties of dosas in my previous blogs and were very popular among health aspiring readers and followers of Dr. Mantena Satyanarayana Raju. The major reason for success of Dr. Mantena's kitchen is it's unique way of cooking healthy food on the guidelines of Dr. Raju's cooking style. Usually dosas are made adding plenty of oil and masalas. Ragi dosa is normally made with lot of oil. I took every possible step to make this dosa healthy without losing its authentic taste. We enjoyed it very much and I hope you will also try it out and do send your feedback. So without making any delay let's go into the details of ingredients and making of Dosa.


Ragi  / Finger Millet Flour                        -        2 Cups

Brown Rice Flour                                   -        1 Cup

Black gram                                           -        1/2 Cup

Yoghurt                                               -        1 Cup

Water                                                  -       3 to 4 Cups


1. Soak half cup of black grams for 3 to 4 hours and grind into fine paste as shown in the picture below. The quantity multiplies to one cup after soaking.

2. Take two cups of ragi flour in a bowl, add a cup of rice flour, grounded black grams, yoghurt in it. Stir well and mix all these flours adding 3 to 4 cups of water. Cover the lid and let it ferment for 6 to 8 hours. Soak overnight if planned to make a breakfast. Some people make instant dosas without fermenting but I prefer to ferment as the batter becomes sour enhancing the taste of dosa. Adding yoghurt to the batter adds extra tinge to the taste.


3. Once the batter is fermented, put on the stove and let the non-stick pan to heat for a while. Pour the batter in the middle of the pan with a ladle and rotate in a circular motion as shown in the picture below.


4. Now cover the lid and let it cook for some time. As we are not going to cook on the flip side, covering the lid will help in cooking dosa on both sides.


5. Here comes the crunchy, crispy, delicious and healthy ragi dosa ready to be served with chutney. Try this at home and do send me your comments. Keep watching the space for more updates.



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