Craving South Indian Food? 5 Tips To Perfect Ragi Dosa Batter

By Garima Johar June 6, 2024

[{"selector":"#anim-30af6bf7-fffd-4077-ab0e-8c2d38420a96 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(1.1677353855460009%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] [{"selector":"#anim-ae5fe81c-a872-408f-a054-a076ef70de7e","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-21cbf605-0d93-4256-a2c7-f0b286685fe6","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] South Indian cuisine is known for its nutritional benefits and the fact that people with dietary restrictions can enjoy it, too. If you’re planning to make a ragi dosa, follow these tips to make the perfect batter.

Soaking

[{"selector":"#anim-fb42bebd-3df5-4976-9d66-dc90f0992d58 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-af35b9a8-eec2-4adb-b8f3-d4528c71ad9d","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c097fb3c-a18b-4cbe-a4a2-4cbfc4fdc58f","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-fe1f4b44-14df-4819-a078-9bf33ae671b9","keyframes":{"transform":["translate3d(0px, 211.64024%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] You’ll get the crispiest dosa if the batter is perfect. To get that, ensure that you soak the grains for at least 4 hours.

Grinding Technique

[{"selector":"#anim-68ef2383-9070-466e-a7c5-f69eaea165b7 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-1596d306-6db0-413d-98c2-8250c7591a52","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9c472d6e-5e5c-4b4c-aada-be07826be6bb","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7e118799-9ec9-45fd-9dcd-8ab7d855ebc6","keyframes":{"transform":["translate3d(0px, 145.24330%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] While grinding the soaked ingredients, keep the batter course and not a fine paste. If the batter is finer, it’ll be difficult to spread it and will cook unevenly.

Consistency

[{"selector":"#anim-643db2d6-dab1-476c-a15e-3435d4026315 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-6bb56e84-e46f-40bf-9189-e7e8d14932c8","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-89ad142c-4ce7-4562-9f04-35acd0d897a2","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1751a57f-1196-4e92-8f7a-c593f9a033fd","keyframes":{"transform":["translate3d(0px, 211.64024%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Ideally, the ragi dosa batter should be pourable, but keep it slightly thicker than that of buttermilk.

Fermentation

[{"selector":"#anim-5fe30f0d-6dbc-415d-a218-76627e232baf [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-bd77f2cb-23f3-44ca-b123-5e756da5774d","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-55d9ecf9-a04e-4307-a9f7-b4650e4d8886","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8810acb0-1ee0-4547-82aa-881105fe216e","keyframes":{"transform":["translate3d(0px, 211.64024%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Fermentation is the key to the perfect ragi dosa batter. Try to ferment overnight or for at least 8 hours.

Add Oil

[{"selector":"#anim-ad1ac35e-03fa-4b19-9115-f95be8960cb1 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-019457ee-b87d-4b28-bc43-14332891a7cc","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0d33726c-ac92-468a-84db-88f14a347a38","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8d02abea-16e1-4fc0-ad0a-8d399cc36a67","keyframes":{"transform":["translate3d(0px, 173.61115%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] To get a crispy dosa, add a teaspoon of oil to the batter before fermentation. This will prevent it from sticking to the pan.

[{"selector":"#anim-e15ab57a-7509-40fa-80fd-3316ce0033fd [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-2.338582700832081%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Click Here For More