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mygrandma'sRECIPE

How to make...Ragi neer dosa

DIVYA KUDUA

The ubiquitous dosa with a twist


Neer dosa's batter generally made with ground rice and coconut, has a watery consistency. You can add ragi flour, which is a healthy option without compromising on the taste.

What you need
Ragi flour - 1 cup
Salt - to taste
Water - as
required
Oil - as required

Cooking instructions

In a mixing bowl, add ragi flour, salt to taste and enough water to make a smooth paste. Keep aside for 15 minutes.

Add some more water and grind to a smooth batter in the mixer.

The batter should be very watery.

In a seasoned dosa tava, pour a ladleful of batter in a circular motion.

Add oil on top and let it cook.

Fold the dosa into a semicircle and then fold again.

Serve with chutney, pickle or sugar-jaggery mix.



Divya Kudua is a homemaker and an avid food blogger. Cooking is her passion.

Have a traditional recipe your grandmother taught you? Do send it to us by email at mygrandmasrecipe@gmail.com or by post to grandmasrecipe, MetroPlus, The Hindu, 859- 860 Anna Salai, Chennai-2 with the following and it may be published:

* a brief note of the dish and how you learnt the recipe;
* ingredients and cooking instructions; a high resolution picture of the dish;
* a two-line note about yourself with a picture;
* your address and phone number

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