ReshKitchen

Ragi Rava Dosai

I always have Dosai batter in stock and it comes handy while trying to make quick breakfast or dinner. But at times I do forget the bowl of batter lying in fridge and it does become a bit sour after two days. Instead of wasting the sour batter you can try making this ragi rava roast[Finger Millet flour + Semolina crepes] and am sure your family will enjoy this breakfast.I served coconut chutney and tomato chutney as side dishes. However you could serve it sambar or molagapodi [GunPowder] too The following measurement approximately yields 12 medium sized dosas. Unlike dosa batter, this ragi rava batter has to be watery like our regular rava roast. Also you need to pour batter on a hot Dosa Tawa. If the temperature is not correct then it will difficult for you to remove dosa from the pan

Coursebreakfast
Cuisinesouth indian

Servings	Prep Time
12number	10minutes

Cook Time	Passive Time
10minutes	45minutes

Servings	Prep Time
12number	10minutes

Cook Time	Passive Time
10minutes	45minutes

Ingredients

1cup Dosa BatterLeftover
1cup Ragi flour(finger millet flour)
1/2cup Sooji(semolina)
1/4cup oats flour rice flouror rice
1/4cup Buttermilk(incase if you don’t have add water instead)
1/2tsp salt

For Tempering :

1tbsp Oil
1/2tsp Mustard Seeds
1/2tsp Jeera Seeds
1/2tsp Black Pepper corns
1tbsp chopped gingerfinely
2 green chilliesfinely chopped
Curry leaves

Instructions

Mix leftover dosa batter with Ragi flour,semolina,oats flour and butter milk
Use a wire whisk and mix it thoroughly by adding water
The consistency of the batter should be watery. You will need apprximately about 1 or 1.5 cups of water to achieve the right consistency
Add a tsp of salt and mix well
Let the batter rest for at least 30-45 minutes. This helps that dosa is crispier and doesn’t break into pieces when we try to turn them
Heat a tbsp oil in dosa tawa
Add the ingredients mentioned under ‘For Tempering’ section one by one
Let them splutter and add this tempering to dosa batter
Mix the tempering in batter
Now take a ladle full of batter and pour it on dosa tawa
Drizzle little oil on the sides and wait until one side is cooked
Turn on to other side and wait until it gets golden brown edges
Serve these hot crispy dosas with chutney or sambar