South Indian Special: Ragi Neer Dosa recipe for the perfect breakfast!
Dosa is a popular Indian breakfast dish that is loved and savoured by people across the world. Originating from the southern parts of India, a dosa is available in different forms depending on the type of batter and filling that is used. One such type of dosa is the Neer Dosa which is prepared from rice batter.
Neer dosa or Neer dose, as it is often called in the southern parts of India, requires less amount of fermentation. Neer dosa is much easier to prepare and it is often served with tomato chutney, coconut chutney or sambhar. This Neer dosa recipe will also have the goodness of Ragi since Ragi flour will be used in the preparation of this dosa.
This Neer dosa recipe will be made by using Aashirvaad Ragi atta from Aashirvaad Nature’s Superfood Range. The Aashirvaad Ragi flour is made from Ragi that is pure and whole. The Aashirvaad Ragi flour price can be found over here. Let’s look at how to make Neer dosa by using Ragi flour.
- Time: 45 minutes
- Serves: 1-2
- 1 cup Aashirvaad Ragi Flour
- 1 tsp Aashirvaad Salt
- 1 cup Sona Masuri Rice
- Oil (for cooking)
- Water (as required)
Preparation of South Indian Special Ragi Neer Dosa recipe
- Take the Sona Masuri Rice in a bowl and soak the rice in water for 4-5 hours. Add the soaked Sona Masuri Rice to a mixer along with half a cup of water. Then add 1 tsp Aashirvaad salt to the rice and blend the mixture till the consistency of a smooth paste is achieved.
- Take this rice batter in a bowl and add the Aashirvaad Ragi flour to it. Now add 2 ½ cups of water to this mixture to create a very thin batter. Whisk the mixture properly till there are no lumps remaining. Set this batter aside for 20 mins.
- Take a non-stick pan and apply oil uniformly all over it. Pour 1 ladle of the dosa batter on the pan from a height. Make sure to cover the pan properly with the batter. Then reduce the flame and cook the dosa by covering with a lid for 2-3 minutes. Serve the dosa with a favourite choice of chutney.