Name: Ragi - Rice Sponge Dosas with Tomato Dip recipe by Francisca Guerra at BetterButter
Prep time: 900 min
Cook time: 15 min
Total time: 915 min
Yield: 5
Ingredients: 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

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.

Ingredients Serving: 5

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

Instructions

Wash and soak the rice, urad dal & fenugreek seeds in water for around five hours
Soak the poha in the curds, by adding a little water for around two hours
Grind the raw rice, urad dal & fenugreek seeds along with the soaked poha with water into a paste after about five hours
The batter should be of a thick consistency unlike a normal dosa batter- more like, of a milk shake
Keep the batter for fermentation for around eight hours in a dark & warm place.
After the batter get fermented add, salt, sugar & soda bi carbonate.
Stir it gently, a few times, and let it rest for 15 minutes
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
Cover the pan and let it cook for 30 seconds
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.
Take off the hot sponge dosa on to a plate.
Nutritous Sponge dosa is now ready to be eaten with any sweet. sour & spicy dip.

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