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Modern method

Ragi dosa

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Ragi dosa uses a source-specific naturally fermented grain and urad batter, then cooks it by griddling. The creator leaves some process measures unquantified.

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Illustrative thin reddish-brown whole-ragi dosa from an overnight fermented batter, folded on a plate with plain chutney served separately; not a photograph of the source video batch.

History

The modern creator demonstration does not establish the earliest attestation or origin of this food.

Ingredients

Scaling: source batch only

Whole ragiWash two or three times and soak about six hours.
355 mL1½ cup as recorded
Urad dalWash and soak about six hours.
118 mL½ cup as recorded
Idli ravaSoak for half an hour, then drain and squeeze out water.
355 mL1½ cup as recorded
WaterUse a little water while grinding the ragi and urad separately.
Little; not measured.
Salt
Amount not stated.
Cooking oil
Amount not stated
As needed to smear the tawa and pour around each dosa; spoon size and total amount are not stated.

Method

Risks and precautions · Standard risk

Batter rise, bubbles, aroma, colour and texture are quality observations, not safety proof. The source does not establish measured fermentation temperature, pH or a safe storage time.

  1. Wash and soak the whole ragi and urad separately for about six hours; soak idli rava for half an hour.
  2. Drain and grind the ragi to a fine, thick paste with little water. Drain and grind urad to a fine paste. Squeeze excess water from the idli rava.
  3. Combine the pastes and rava, add salt and mix. Transfer to a large container, clean the sides, cover and leave overnight to ferment.
  4. Heat a pan and smear it with oil. Spread batter as for dosa and add oil around the edge.
  5. Cook until the underside is reddish, then flip and cook the other side. The creator says one-sided cooking is also possible.

Places

Unknown

Documented preparation · Place not established

The creator does not establish this preparation’s geographic origin.

Location source 1 →

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