Rice flour-2 tblspnyou can use wheat flour for diabetics patient
Sour Curd / Sour Yogurt- ½ cup
Water as needed
Salt to taste
Version 1 Ragi Dosa
Mix all your ingredients except oil to form a thin batter.
Heat a tawa, spoon some batter from a height to form holes when making dosa.
Drizzle oil around the sides and cook till golden.
Flip over and cook.
Version 2 Ragi Dosa
Wash and Soak rice and dal separately, Soak them in water separately for 4 to 6 hours. CHECK NOTES.
Once they are soaked, grind them separately by adding little water at a time to a smooth paste. Transfer them to a large container.
Now add in ragi flour and salt. Mix well. Cover and let it ferment overnight.
The next morning, the batter would be risen, fold it well.
Add some water to it and mix to get the right consistency. It shouldn't be too thin or too thick.
Now heat a tawa, take ladleful of batter and make thin dosa.
Drizzle oil around the sides.
Let it cook till it gets golden, flip over and cook for few more sec.
Remove and serve.
Version 3 Ragi Dosa
Add all ingredients in a mixing bowl and pour in enough water to make a smooth batter(Not so thick batter, it should be little bit watery)..
Heat a non stick tawa and spread a ladleful of this batter on that..
Spread it thin or thick as per your taste...If you make it thin, you will get crispy dosa..If you make it thick, you will get spongy dosa..
Drizzle some oil around the edges and cook for a min..Flip it over and cook on other side too..
Remove and serve hot with chutney or sambar.
This is my little secret trick for soaking rice and dal in 30 mins. I just add some hot water(not boiling) over the dal and rice and leave it for 30 mins. Then i drain them and while grinding i add ice cold water to grind. This is how i did this idli and it came out really soft and good.2)The batter should not be too thick , It should be little thin but not too thin3)Dal and Rice should be grinded till it is smooth, a little grit in rice is not a issue, since rice would never grind to a smooth paste in mixie.4)Use a large container when you are fermenting, because my batter rised too much and a little over flowed.