Perfect Ragi Neer Dosa Recipe | Ragi Neer Dosa | Special Ragi Dosa
Perfect Ragi Neer Dosa Recipe I learned this recipe from my friend from Karnataka. Initially, I thought making neer dosa was quite simple—and it is—but achieving the perfect neer dosa depends entirely on the texture. It should neither be too thick nor too thin. There is a precise method to roasting neer dosa, and I am going to discuss all the minute steps below to help you master this dish.
Enjoy your homemade ragi neer dosa with your favorite side dish and relish the authentic taste of Karnataka cuisine!
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Tips
Batter Consistency:
- If the batter is too thick, the dosa won’t be lacy and light. If it’s too thin, the dosa may break while lifting.
Choice of Tawa:
- If you’re a beginner, use a non-stick tawa to make the process easier.
Water Ratio:
- The right water consistency is key to getting a porous, delicate neer dosa.
Resting Time:
- Let the batter rest for at least 15–20 minutes before making dosas for better results.
Perfect Ragi Neer Dosa Recipe | Ragi Neer Dosa | Special Ragi Dosa - Recipe Video
Perfect Ragi Neer Dosa Recipe | Ragi Neer Dosa | Special Ragi Dosa
Breakfast Recipes
|
vegetarian
Prep Time 5 mins- Soaking Time 12 mins
- Cook Time 20 mins
- Total Time 37 mins
Servings 3
Ingredients
- 1 cup Rice (Overnight Soaked)
- 1 cup Ragi Flour
- 1/2 tsp Cumin
- 1 Green Chilli
- 2.5 cups Water
- Oil (For Roasting)
Instructions
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Grinding the Batter:
1). Drain the overnight-soaked rice and grind it along with ragi flour, cumin, and green chili, adding water gradually until you get a smooth batter. The consistency should be neither too thick nor too thin to ensure a porous dosa with a soft and smooth texture.
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Preparing the Tawa:
1). Before making the dosa, season the tawa with a few drops of oil and ensure it is extremely hot before pouring the batter. Always cook neer dosas on high flame for the best results.
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Making the Neer Dosa:
1). Pour a ladleful of batter onto the hot tawa and allow it to spread naturally without using a ladle. Cover and cook for about 30–40 seconds until the edges lift slightly. Carefully remove the dosa from the tawa and transfer it to the colander for 30 seconds.
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Serving Suggestions:
1). Neer dosa is best enjoyed with thin neer chutney, kori gassi (chicken curry), or any thin, spicy non-veg gravy. The dosa should be soaked in the thin gravy, allowing it to absorb all the rich flavors, making each bite incredibly delicious.
2). Try making neer dosa on the weekends along with non-veg curries—it’s truly a heavenly combination!
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