Comments on: Ragi Dosa & Orange-Banana Smoothie

by: Malini Chetty

Thu, 06 Mar 2008 16:46:59 +0000

I liked the questions and answers in your blog. I learnt some good tips on the ragi dosa.
Here is a recipe that my sis-in law uses.
1 cup of ragi flour mixed with 1 cup of rice flour mixed. Soak 1/4 cup of urid and grind after sooaking for a few hours. Allow to ferment overnite and make dosas. It comes out very crisp.

by: Rakhi

Thu, 07 Feb 2008 04:39:05 +0000

I love tha way you write!!!!
You really have a talent in this and of course your dishes are mouth watery. I greatly appreciate the step-by step photos. love ur site.
I was never a fan of idlis and dosais, but after readding about raagi dosai and idly, now I make it every other day.Thanks a lot!!!!

by: Kay

Sat, 03 Nov 2007 16:23:32 +0000

I should have looked for this recipe before making ragi papads Thats how my ragi dosa came out intitially… after reading the last comment of yours, I added some roti flour and some onions and now, it’s pretty good. Thanks, Indira!

by: Shobana

Tue, 23 Oct 2007 19:28:14 +0000

Hi Indra - can we make the raagi dosa without the coconut? Or can we add grated carrots, perhaps? Trying to avoid coconut. Thanks - love your website - amazing details and pictures!!

Hi Shobana,
I made it without coconut also few times. Like utappam, with lots of vegetables - onions, green chilli, finely chopped capsicum and grated carrots etc. We had it with peanut chutney. Even without coconut, ragi dosas tasted quite good. Adding little bit of rice, freshly ground like we do for dosa, and chapati flour would also work. for 1 cup ragi flour, about quarter cup rice or chapati flour.(This helps to spread the batter on tava easily.)
Hope this helps. Please do let me know how you like it, if you try.
- Indira

by: Malathi

Fri, 31 Aug 2007 05:43:56 +0000

Hi,

I have become a great fan of this site after I started looking into it recently. I am from srinivasa nagar, nandyal. Thanks for all the recipies.

Malathi

by: jyothi mcminn

Mon, 18 Jun 2007 07:07:53 +0000

I make this by adding grating the onions, ginger, garlic, cilantro and 1/2 grren chils and grind it coarsely. adding bisquick/biscuit mix 0f1/2cup makes it crispy and great dosa texture. experimenting with these is our personal tastes. enjoy. jyothi

by: musical

Sun, 01 Apr 2007 00:24:31 +0000

Indira, i can’t describe how glad i am to see this post…..so thrilled that someone else shares the appreciation for ragi dosai.

i love ragi (mudde and dosai and everything else) .

Thanks a lot for this post.

by: Gopi

Wed, 10 Jan 2007 19:37:54 +0000

Hi, I made ragi dosa in little different way and it turned out to be great! I personally like spicy taste and so I added grinded mixture of chillies (green chillies + salt + jeera). Grind them together for few seconds (we dont want a paste) and mix it with the ragi flour.

I always liked the recipes and pictures on mahanandi. This is the first website I visit whenever I want to try some recipe.

Thanks,
Gopi

by: Uma

Sun, 23 Apr 2006 22:12:16 +0000

Hi Indira,
As many of the bloggers here, I am an ardent fan of yours. I recently found your website and ever since, reading all your recipes has become an obsession to me. Keep up the great work! I bought Lakshmi brand ragi this week end and tried it according to your recipe. Similar to Hema, top side of dosa was ok, but the bottom side almost cracked and white on color. I also tasted stones in the dosa and did not want to eat the stone ladden dosa! Do you think that only Nirav brand is good? Your advice is greatly appreciated!
Thanks,
-Uma

Indira replies:
Hi Uma, I brought mine from home, India. Mine is freshly milled, good quality ragi flour, so I didn’t had or have any problems like you described.
I’ve tried Nirav brand before and the dosas and ragi malt I have prepared with the flour tasted good.
See if changing the brand and cooking the dosas little bit longer would solve the problem. For stones, try the flour sifter.

by: Hema

Thu, 20 Apr 2006 18:31:40 +0000

Hi Indira,
I’m a fan of your blog. I tried this Ragi dosa y’day.Top side of the dosa was coarse and dry(alpmost white in color). But the other side was ok.I don’t know if I have to apply more oil or if it’s because of the flour. Did you face any problem like this when you tried at first? Please pass on some tips if you have.