9 September, 2018
RAGI – RAVE DOSAY/FINGER MILLET – SEMOLINA DOSA
Just gathered and soaked the ingredients which I thought would perfectly go with each other, later did grind it, fermented the batter and made dosa/dosay ! And….. the outcome is thin, crispy, healthy, yummy dosa. So one more addition to the list of dosa/dosay recipes on my blog. This dosay also includes the goodness of fenugreek seeds, red rice flakes, Sago(sabudana) and of course split black gram (urad dal) along with semolina and ragi. Actually I thought about it very late (in the evening), so I have used ragi flour, but very soon I’m going to try the same recipe using whole ragi and shall update you all as well. But In that case you need to soak the whole ragi for 6 to 8 hours and rest of the things for minimum 3 hours.
The below mentioned quantity of ingredients makes 10 dosas of shown size. Today I served this dosa along with almond/badami chutney, and I must say both together tasted awesome.
Ingredients :
- Semolina/rava – 3/4 cup
- Ragi flour – 3/4 cup
- Split black gram/uddina bele – 1/4 cup
- Red rice flakes/kempu avalakki – 1/4 cup
- Sago/sabudana – 1/4 cup
- Fenugreek seeds – 1 tsp
- Salt to taste
- Oil – to roast the dosa
PROCEDURE :
- Rinse well and soak split black gram, red rice flakes, sago and fenugreek seeds for minimum 3 hours
- Drain all the water or (use the same water for grinding if you have soaked them in potable water, in that case drain and reserve all the water in another container, then use only as much needed for grinding) and grind them into a fine paste by adding salt
- Then to the same jar add in semolina & ragi flour, just Pulse the mixer grinder couple of times, so that everything gets combined well
- Transfer to a container, cover and keep it for up to 8 hours to get fermented
- Heat the tawa and make crispy dosa by smearing little oil
- Crispy dosa/dosay is ready to be served
- Serve with any kind of chutney
