Ragi Bun Dosa | Healthy Breakfast | No Fermentation Instant Recipe

Steps

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1. 1
   In a bowl, combine half cup of ragi flour and half cup of semolina, and mix gently together.
   ▶ ≈0:25
2. 2
   Add half cup of sour curd and mix with the dry ingredients until combined.
   ▶ ≈0:38
3. 3
   Gradually add water (about half cup) while mixing until the batter becomes smooth and lump-free. Adjust the water quantity as needed for a smooth consistency.
   ▶ ≈0:46
4. 4
   Set the batter aside and let it rest for about 15 minutes to allow the semolina to absorb moisture and soften.
   ▶ ≈1:19
5. 5
   After 15 minutes, transfer the batter to a mixer, add a little water, and grind to a smooth, silky consistency, then pour back into the bowl.
   ▶ ≈1:37
6. 6
   Heat 1.5 tablespoons of oil in a pan until hot. Add 2 teaspoons of chana dal and about 10 chopped cashew pieces, and sauté until golden brown.
   ▶ ≈1:56
7. 7
   Add 1 teaspoon of mustard seeds, and once they splutter, add 1 teaspoon of cumin seeds and sauté until aromatic.
   ▶ ≈2:16
8. 8
   Add 1 finely chopped onion, 2 finely chopped green chilies, and some chopped curry leaves. Keep the flame on low and sauté gently for about a minute, ensuring the onions don't become mushy.
   ▶ ≈2:30
9. 9
   Add 1 medium finely grated carrot and finely chopped coriander leaves, mix well, and cook for another minute.
   ▶ ≈2:45
10. 10
    Season with 1 teaspoon of salt and 1/4 teaspoon of asafoetida powder, stir gently, and turn off heat to let the mixture cool slightly.
    ▶ ≈3:00
11. 11
    Once cooled, add the seasoned tempering mixture to the ragi batter and mix thoroughly.
    ▶ ≈3:14
12. 12
    Add 2 tablespoons of rice flour to improve the texture. Since salt wasn't added during grinding, add 1 teaspoon of salt now.
    ▶ ≈3:22
13. 13
    Just before making the dosas, add 1/4 teaspoon of baking soda to create that soft and fluffy bun-like texture. Give the batter a final mix, ensuring the consistency is similar to regular dosa batter—not too thick or too runny.
    ▶ ≈3:29
14. 14
    Add about 1 tablespoon of oil to a small tempering pan and heat it up. Pour a ladleful of batter into the center and cook on medium-low flame. Since this dosa is thicker than regular dosa, it needs time to cook through properly. Slow cooking ensures the center becomes soft and fluffy while the exterior develops a beautiful golden crust.
    ▶ ≈3:50
15. 15
    Once cooked on one side and golden brown, carefully flip to the other side using a small spatula, spoon, or fork. Let both sides cook evenly.
    ▶ ≈4:17
16. 16
    Once both sides are cooked, remove from the pan and repeat with the remaining batter. Serve the soft, fluffy, and delicious ragi bun dosas ready to eat.
    ▶ ≈4:37