4-6 hours
Soaking with enough water ensures dal and rice both gets double in quantity
1/4 cup
of water and grind in high speed for 30 secs to a min, add 1/4 - 1/2 cup of water again and grind until smooth, urad dal batter will be soft, fluffy and smooth if grind properly with enough water.. If your mixer start making noise add more water.
soda
2-3 tbsp
water, add this water to prepared batter with salt and mix gently to combine everything together, using hand is best option (you can skip soda, generally I add).
8 hours
If your weather conditions is cold it might required another
1-2 hours
extra to ferment
10-12 minutes
Off flame and allow it to cool, take out the idli stand and sprinkle little water on each plate, use a spoon to scoop out idli
Grind it to smooth batter. Heat flat pan and take a laddle fully of batter and spread it outward. They told me this dosa hardly tastes like any milletrecipe
RagiDosai/ FingerMilletDosai is made from naturally fermented RagiBatter. Just before makingDosai, temper with ingredients given under ' For tempering ' and add it to the batter
finally, i would request you to check my other dosarecipes collection and idlirecipes collection. masala dosarecipe | masala dose batterrecipeinmixie with detailed photo and video recipe
I love Ragiin any form. I have posted Ragi murukku. Whenever I go to India it is a must. I always live the flavour of Ragiin these kind of Savoury snacks
finally, do check my other dosarecipes collection and idlirecipes collection. dosarecipe | dosabatterinmixierecipe | crispy dosabatterrecipe with detailed photo and video recipe
Coming to the recipe, Aadi Koozh / Ragi Koozh Recipe/ Fingermillet Porridge is a vegetarian recipe made from Kezhvaragu (Ragi/ Fingermillet), buttermilk, salt and water
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