Ingredients with Measurements:
-1 cup ragi flour
-1/2 cup finely chopped onion
-1/4 teaspoon cumin seeds
-1/4 teaspoon mustard seeds
-1/4 teaspoon turmeric powder
-1/4 teaspoon red chili powder
-1/4 teaspoon asafoetida
-Salt to taste
-2 tablespoons oil
-Water as required
Special Equipment Needed:
-Mixing bowl
-Spatula
-Griddle
Step-by-Step Instructions:
1. In a mixing bowl, add the ragi flour, chopped onion, cumin seeds, mustard seeds, turmeric powder, red chili powder, asafoetida and salt.
Mix all the ingredients together.
2. Add water little by little and mix it into a thick batter.
3. Heat a griddle over medium heat.
4. Grease the griddle with oil.
5. Pour a ladleful of the batter onto the griddle and spread it in a circular motion to make a thin dosa.
6. Drizzle some oil around the edges of the dosa.
7. Cook for a few minutes until the edges start to turn golden brown.
8. Flip the dosa and cook the other side for a few minutes.
9. Serve hot with chutney or sambar.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium
Serving Size: 4
Nutritional Information:
Calories: 200
Total Fat: 8 g
Saturated Fat: 1 g
Carbohydrates: 26 g
Protein: 5 g
Substitutions for Ingredients:
-Ragi flour can be substituted with whole wheat flour.
-Mustard seeds can be substituted with cumin seeds.
Variations:
-The dosa can be made with other vegetables like grated carrots, bell peppers, cabbage, etc.
-The dosa can be made with different spices like garam masala, coriander powder, etc.
Tips and Tricks:
-Make sure to mix the batter well so that there are no lumps.
-The batter should be of pouring consistency.
-The dosa should be cooked on medium heat for best results.
Storage Instructions:
The batter can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The dosa can be reheated in a pan or on a griddle.
Presentation Ideas:
The dosa can be served with chutney, sambar and coconut chutney.
Garnishes:
The dosa can be garnished with chopped coriander leaves and grated coconut.
Pairings:
The dosa can be served with chutney, sambar and coconut chutney.
Suggested Side Dishes:
The dosa can be served with a side of curd or pickle.
Troubleshooting Advice:
-If the batter is too thick, add some more water and mix it well.
-If the batter is too thin, add some more ragi flour and mix it well.
Food Safety Advice:
-Always use fresh ingredients for best results.
-Always store the batter in an airtight container in the refrigerator.
Food History:
Ragi dosa is a popular South Indian dish that is made with ragi flour and other spices. It is believed to have originated in the state of Karnataka.
Flavor Profiles:
Ragi dosa has a nutty and earthy flavor with a hint of spice from the red chili powder.
Serving Suggestions:
Ragi dosa can be served as a breakfast or snack dish. It can also be served as a side dish with rice and sambar.
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Region: Indian