Ragi - Rice Sponge Dosas with Tomato Dip | How to make Ragi - Rice Sponge Dosas with Tomato Dip

By Maria .F Guerra  |  30th Nov 2016  |  
4.7 from 3 reviews Rate It!
  • Ragi - Rice Sponge Dosas with Tomato Dip, How to make Ragi - Rice Sponge Dosas with Tomato Dip
Ragi - Rice Sponge Dosas with Tomato Dipby Maria .F Guerra
  • Prep Time

    15

    Hours
  • Cook Time

    15

    mins
  • Serves

    5

    People

25

3

About Ragi - Rice Sponge Dosas with Tomato Dip Recipe

A super soft, porous. nutritious south indian dish with a sweet, spicy & tangy tomato dip. The ragi in the dish is good and healthy especially during the winter season.

Ragi - Rice Sponge Dosas with Tomato Dip, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Ragi - Rice Sponge Dosas with Tomato Dip is just mouth-watering. This amazing recipe is provided by Maria .F Guerra. Be it kids or adults, no one can resist this delicious dish. How to make Ragi - Rice Sponge Dosas with Tomato Dip is a question which arises in people's mind quite often. So, this simple step by step Ragi - Rice Sponge Dosas with Tomato Dip recipe by Maria .F Guerra. Ragi - Rice Sponge Dosas with Tomato Dip can even be tried by beginners. A few secret ingredients in Ragi - Rice Sponge Dosas with Tomato Dip just makes it the way it is served in restaurants. Ragi - Rice Sponge Dosas with Tomato Dip can serve 5 people. So, the next time you have a get together or a party at home, don't forget to check and try out Ragi - Rice Sponge Dosas with Tomato Dip.

Ragi - Rice Sponge Dosas with Tomato Dip

Ingredients to make Ragi - Rice Sponge Dosas with Tomato Dip

  • Raw rice - 2 cups
  • Ragi - 1 cup
  • Poha - 1/2 cup
  • urad dal - 1/4 cup
  • fenugreek seeds - 1 teaspoon
  • yoghurt - 1/2 cup
  • Soda - bi - carbonate - a pinch
  • sugar - 1/4 teaspoon
  • salt - as per taste

How to make Ragi - Rice Sponge Dosas with Tomato Dip

  1. Wash and soak the rice, urad dal & fenugreek seeds in water for around five hours
  2. Soak the poha in the curds, by adding a little water for around two hours
  3. Grind the raw rice, urad dal & fenugreek seeds along with the soaked poha with water into a paste after about five hours
  4. The batter should be of a thick consistency unlike a normal dosa batter- more like, of a milk shake
  5. Keep the batter for fermentation for around eight hours in a dark & warm place.
  6. After the batter get fermented add, salt, sugar & soda bi carbonate.
  7. Stir it gently, a few times, and let it rest for 15 minutes
  8. After 15 minutes heat up a frying pan very well, add a ladle full of batter on the hot pan, drizzle some oil near the edges &:on the sponge dosa
  9. Cover the pan and let it cook for 30 seconds
  10. After a 30 seconds, check if the dosa is cooked well or else keep it on the hot pan for some more time until the dosa gets cooked.
  11. Take off the hot sponge dosa on to a plate.
  12. Nutritous Sponge dosa is now ready to be eaten with any sweet. sour & spicy dip.

My Tip:

When frying the sponge dosa do not spread the dosa with laddle. Let it spread as much as it can. The dosa will turn out to be spongy, fluffy & porous.

Reviews for Ragi - Rice Sponge Dosas with Tomato Dip (3)

Fatema Karwa4 months ago

When do you add the ragi ?
Reply

anu sada2 years ago

Nice
Reply

Shiva Pande2 years ago

Looks really good, must taste yum...
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