Ingredients with Measurements:
- 1 cup Ragi flour
- 1 cup Rava (Semolina)
- 2 tablespoons of Rice flour
- 1 teaspoon of Salt
- 1 teaspoon of Baking Soda
- 1 teaspoon of Cumin Seeds
- 2 tablespoons of Ghee
- 2 tablespoons of Oil
- 2 cups of Water
Special Equipment Needed:
- Medium-sized bowl
- Whisk
- Spatula
- Non-stick pan
Step-by-Step Instructions:
1. In a medium-sized bowl, mix together the Ragi flour, Rava, Rice flour, Salt, Baking Soda, and Cumin Seeds.
2. Whisk the mixture until all the ingredients are evenly distributed.
3. Heat the Ghee and Oil in a non-stick pan over medium heat.
4. Once the Ghee and Oil are hot, add the Ragi and Rava mixture to the pan.
5. Stir the mixture continuously for about 3-4 minutes.
6. Add the Water to the pan and stir until the mixture is evenly distributed.
7. Cook the mixture for about 5-7 minutes, stirring occasionally.
8. Once the mixture has thickened, remove it from the heat and let it cool.
9. Once the mixture has cooled, form it into small balls and flatten them into thin discs.
10. Heat a non-stick pan over medium heat and add a few drops of Oil.
11. Place the flattened discs onto the pan and cook them for about 2-3 minutes on each side.
12. Serve the Ragi Rava Dosa hot with chutney or sambar.
Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: Medium heat
Serving Size: 4-6 people
Nutritional Information:
Calories: 200
Fat: 8g
Carbohydrates: 28g
Protein: 4g
Substitutions for Ingredients:
- Rice flour can be substituted with Cornstarch
- Ghee can be substituted with Butter
- Water can be substituted with Coconut Milk
Variations:
- The Ragi Rava Dosa can be served with different types of chutneys such as Coconut Chutney, Tomato Chutney, or Mint Chutney.
- The Ragi Rava Dosa can also be served with different types of sambar such as Tomato Sambar, Dal Sambar, or Coconut Sambar.
Tips and Tricks:
- Make sure to stir the mixture continuously while cooking to avoid burning.
- Make sure to flatten the discs as thin as possible for a crispier texture.
- Add a few drops of Oil to the pan before adding the discs for a crispier texture.
Storage Instructions:
The Ragi Rava Dosa can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The Ragi Rava Dosa can be reheated in a non-stick pan over medium heat for about 2-3 minutes on each side.
Presentation Ideas:
The Ragi Rava Dosa can be served with a variety of accompaniments such as chutney, sambar, or pickles. It can also be served with a side of yogurt or raita.
Garnishes:
The Ragi Rava Dosa can be garnished with chopped coriander leaves, grated coconut, or fried curry leaves.
Pairings:
The Ragi Rava Dosa pairs well with chutney, sambar, pickles, yogurt, or raita.
Suggested Side Dishes:
The Ragi Rava Dosa can be served with a variety of side dishes such as vegetable biryani, vegetable pulao, or potato fry.
Troubleshooting Advice:
- If the mixture is too thick, add a few tablespoons of Water to thin it out.
- If the discs are not cooking evenly, make sure to flatten them as thin as possible.
Food Safety Advice:
Make sure to cook the Ragi Rava Dosa thoroughly before serving to avoid food poisoning.
Food History:
The Ragi Rava Dosa is a traditional South Indian dish that has been around for centuries. It is a popular breakfast dish in many parts of India.
Flavor Profiles:
The Ragi Rava Dosa has a nutty and savory flavor with a hint of sweetness from the Rice flour.
Serving Suggestions:
The Ragi Rava Dosa can be served as a breakfast dish or as a snack. It can also be served as an appetizer or a side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian