By Garima Johar
December 3, 2024
Ragi, also known as finger millet is a staple ingredient to make South Indian dishes. 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, keep the batter course and not a fine paste. If the batter is finer, it’ll be difficult to spread it.
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.
Add a teaspoon of oil to the batter before fermentation to get a crispy dosa.