Instant Ragi Paper Roast Recipe / Ragi Dosai

This is instant ragi dosai with ragi flour and rice flour. This is very healthy and gluten free millet based breakfast.

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time: 5 mins  | Cooking Time: 5 mins | Yields: 8- 10 dosai

Ingredients:

Ragi Flour	1 cup
Rice Flour	½ cup
Finely Chopped Onion	¼ cup
Finely chopped Coriander Leaves	2 tbsp
Finely Chopped Green Chilli	1
Cumin Seeds	1 tsp
Salt	1 tsp
Water	2 ½ - 3 cups
Oil	As required

 Procedure:

1. In a wide bowl, add ragi flour, rice flour and salt. Mix them well.

2. Add cumin seeds and mix them again.

3. Add water little by little and make water  like consistency batter.

4. Close the lid of the bowl. Leave it for 10 mins.

5. Before making dosai, add onion, coriander leaves and green chillies. Mix them well. Ragi Dosa batter is ready.

6. Heat the dosa tawa, pour ladle full of batter and starting from the outer side of the tawa.

7. Pour oil around the dosai and cook till the both sides become golden in color and crisp.

   Healthy and yummy instant ragi paper roast is ready to serve. Serve with Kara Chutney.

Note:

1. Addition of onion is your choice.

2. Add curry leaves also.

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Pesarattu Recipe / Green Gram Dosai Recipe

I was very surprised that we in Tamilnadu are not preparing dosa based on green gram, while it is a very popular recipe in Andhra. Everyone in my family loved it and this is definitely going to be a regular in my kitchen henceforth. Moreover this is a very apt dish for summer as it helps to beat the heat.

In Telugu Peasr means green gram and rattu means dsoai. So that green gram dosai is called pesarattu in Telugu.

Click HERE to view 30+ Dosa Varieties.

Recipe Cuisine : South Indian / Andhra | Recipe Category: Breakfast |  Yields: 8-10 nos.

Preparation Time: 3 mins  | Soaking Time: 4 hrs| Cooking Time : 15 mins

Ingredients:

Green Gram / Paasi Paryaru	1 cup (240 ml)
Raw Rice / Pacharisi	¼ cup
Green Chilli	2
Ginger	1 inch
Curry Leaves	2 springs
Coriander Leaves	1 handful
Cumin Seeds	1 tsp
Onion	½ cup
Salt	1 tsp or required
Oil (for make dosai)	As required

Procedure:

1. Wash green gram and raw rice together for 2 times.

2. Soak them with enough water for 4 hours or more.

3. Grind the soaked dal and rice mixture with green chillies, ginger, curry leaves and coriander leaves using mixie or grinder.

4. Grind them into a little coarse paste with little water.

5. Finally add cumin seeds, roughly chopped onion and salt. Grind them for just few seconds only. (don’t grind the onion into fine paste)

6. Remove the batter and mix with enough water to make dosa batter consistency. Keep it aside for minimum 2 hours or overnight in refrigerator.

7. Heat the dosa tawa, pour ladle full of batter and spread them into a thin circles.

8. Pour oil around the dosai and cook till the both sides become golden in color and crisp.

      Healthy and tasty Green Gram Dosai / Pesarattu is ready to serve. Serve with Coconut Chutney or any Kara Chutney.

Click HERE to view 30+ Chutney Recipes.

Note:

1. Add red chilli instead of green chilli.

2. Add parboiled rice instead of raw rice.

3. Addition of onion is optional.

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7 Taste Uthappam | Dosai Varieties

Normally we make single taste one dosa variety at a time. If we make multiple tastes dosas at a same time everyone would love it. When each taste comes from each veggies it also makes the dishes very healthy too. Moreover the multicolor presentation would attract kids very much.

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 1 set

Ingredients:

Idly Batter	As required
Grated Beetroot	1 tbsp
Grated Carrot	1 tbsp
Finely Chopped Onion	1 tbsp
Finely Chopped Coriander Leaves	1 tbsp
Finely chopped Tomato (remove the seeds)	1 tbsp
Diced capsicum (remove the seeds)	1 tbsp
Idly Podi (Recipe HERE)	1 tsp
Oil	As required

Procedure:

1. Heat the mini uthappam pan, pour few drops of oil in each circles.

2. Pour small ladle full of batter (2 tbsp) in each circles and make circular shapes.

3. Now sprinkle 7 varieties of toppings on 7 uthappams and press them gently with dosa-turn over ladle.

4.  Pour few drops of oil along the sides of the dosas.

5. Turn over carefully once they reaches golden in color.

6. Then remove from the tawa, when they become golden on both sides.

                Yummy and tasty uthappams are ready to serve. Serve with coconut Chutney and kara chutney.

Click HERE to view 30+ chutney recipes.
Click HERE to view 20+ Dosa Recipes.

Note:

1. Toppings are your choice.

2. If you don’t have mini uthappam pan, you can make small uthappams with your normal dosa tawa.

3. Use fermented Idly batter or dosa batter.

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Ragi Paper Roast / Finger Millet Dosai without Rice

Typical Ragi Doasi becomes thick like a wheat flour dosai. So this reduces the taste. In this recipe we make Finger Millet Dosai very thin like paper which makes it very tasty. Now you can have gluten free healthy yet tasty Ragi Dosai.

Click HERE to view 30+ dosa varieties.

Recipe Cuisine: South Indian | Recipe Category: Breakfast

Soaking Time : 6-8 hrs  | Fermenting Time: 6 hrs | Cooking Time: 10 mins

Ingredients:

Finger Millet / Ragi / Kelvaragu	2 cups
Urad Dal	½ cup
Fenugreek Seeds	2 tsp
Salt	As required
Water	As required
Oil	For making dosai

Procedure:

1. Wash the finger millet 2-3 times. Then soak them with enough water for 6-8 hours.

2. Wash and soak the urad dal and fenugreek seeds together for 2 hours.

3. Grind the urad dal into a thick batter using either mixie or grinder. At the time of grinding, add water little by little and grind it into a smooth and thick batter.

4. Then take the urad batter from the grinder completely.

5. Now grind the soaked finger millet into a fine paste using little water.

6. Then combine both urad dal batter  and finger millet batter.

7. Add salt and mix them well with your hand. Keep it aside for fermentation.

8. Now mix the batter thoroughly with ladle.

9. Heat the dosa tawa and pour one ladle full of batter. Spread the batter as thin as possible with the back side of the ladle.

10. Pour one tsp of oil along the sides of the dosai and allow it to cook.

11. Once cooked, then turn over the dosa and cook till it reaches golden color on both sides.

Note:

1. No need to add rice for this recipe.

2. Grind the urad dal batter as thick as possible, because the finger millet batter is little bit liquid.

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