By Garima Johar
June 6, 2024
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.
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.
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.
Ideally, the ragi dosa batter should be pourable, but keep it slightly thicker than that of buttermilk.
Fermentation is the key to the perfect ragi dosa batter. Try to ferment overnight or for at least 8 hours.
To get a crispy dosa, add a teaspoon of oil to the batter before fermentation. This will prevent it from sticking to the pan.