Ingredients:- Raagi flour – 3 cups (readily available in all supermarkets)
Rice flour – 2 cups (its available in all super markets)
Half spoon oil for each dosa.
Little salt to taste
Water 1 glass
1 finely chopped onion
This will give you 8 to 10 dosalu.
Procedure:-
Mix both raagi and rice flour with water and little salt. Mix well with out lumps and put aside for half an hour. Batter consistency should be little liquid. Similar to raava dosa.
Now add finely chopped onions and if we want we can add grated carrot or finely chopped kothimeera. Now our batter is ready to put dosa.
On non-stick dosa pan, put two scoops of batter by spreading it on the pan. Then put oil on sides as well as on top. We should spread batter how we do for raava dosa, should not do like normal dosa. Raagi dosa takes little longer time than normal dosa to cook so keep it on high flame. When dosa is coming up on sides, time to turn it. After 2 secs we can take out dosa from pan. We can server this dish with any Indian chutney.
Rice flour – 2 cups (its available in all super markets)
Half spoon oil for each dosa.
Little salt to taste
Water 1 glass
1 finely chopped onion
This will give you 8 to 10 dosalu.
Procedure:-
Mix both raagi and rice flour with water and little salt. Mix well with out lumps and put aside for half an hour. Batter consistency should be little liquid. Similar to raava dosa.
Now add finely chopped onions and if we want we can add grated carrot or finely chopped kothimeera. Now our batter is ready to put dosa.
On non-stick dosa pan, put two scoops of batter by spreading it on the pan. Then put oil on sides as well as on top. We should spread batter how we do for raava dosa, should not do like normal dosa. Raagi dosa takes little longer time than normal dosa to cook so keep it on high flame. When dosa is coming up on sides, time to turn it. After 2 secs we can take out dosa from pan. We can server this dish with any Indian chutney.
No comments:
Post a Comment