Ragi flour – 2 cups
Buttermilk – 1/2 – 1 cup
Jeera – 1 tb sp
Chopped green chillies
Water
Salt to taste
Mix the above ingredients till you have a rava dosa kind of pouring consistency. Leave aside for 1/2 hour to an hour. The key is to pour out dosas on a very hot pan. A couple of attempts and you get the hang of it.
I’ve been making ragi dosas for years. You need a good tawa and it needs to be really hot. Then smear some oil, sprinkle some drops of water to cool the tawa a bit and add the ragi dosa mixture. Not as easy as a normal dosa but one gets the hang of it if one wants to eat. Mixture tastes better if a teaspoon of ground methi seed powder is added…
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Thanks Hartman, this is helpful to know. Will add it to the recipe.
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mix equal or double quantity of rice flour to make dosas
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maybe ragi puttu flour should only be used for puttu, and perhaps there are different ragi flours for porridge? maybe roasted ragi flour shouldn’t be used for porridge? or i’m just using a bad quality product?
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How do you know if you have good quality ragi flour or flour that is rancid and past it usage? today i made porridge with water. as the ragi boiled it didn’t have the pleasant aroma that usually people say you get when you roast the flour. i was using puttu flour which is i think pre roasted. maybe that decreases its shelf life? then this ragi again was sticking to the bottom of the pan. no matter how many times i cook this ragi i get some ragi stuck to the bottom. perhaps i need to try a different brand.
so how do you know if you have quality good fresh flour? what are the signs of good flour what are the signs of bad flour?
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i have tried cooking ragi taking the flour then buttermilk and then making a batter out of it. however it sticks to the pan whether there is oil or water in the bottom and gets stuck. it burns up fast and i get lumps and the pot becomes difficult to clean. i have to scrape out the stuck ragi.
i made this same batter to make a porridge. i’m not sure why ragi is always ground into a flour, i find the flour very difficult to use due to the above reasons. why ragi isn’t eaten whole?
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