Ragi Kaara Dosa

I had some leftover dosa batter left from last week, which had turned slightly sour. I usualy add some onions and make onion dosa out of this, but it was too little to make enough dosa for the both of us. I then remembered seeing this recipe on Krithis kitchen to make Ragi dosa that uses leftover idly/dosa batter. Krithi and I went to college together and have been BFF for nearly 10 years now. Her husband Karthi, is also a good friend of mine and is probably the best 'dosa connoisseur' I know and has a lot of ideas of making dosas.

I stuck to the ingredients that Krithi has on her blog, except that I changed the proportions to make just enough batter for 2 people, plus I had about 1 cup of batter leftover, but what sets this dosa apart is the special spice paste she has made and added to the batter, which makes it a 'kaara dosa' or spicy dosa.

Make a paste out of the fennel seeds, green chillies and garlic cloves, adding enough water. Also heat the 1 tsp oil and saute the onion until it becomes translucent, not too soft. Add the onions, the ground spice paste into the leftover batter. Mix in the ragi flour and the rice flour. Rinse the blender jar with enough water and use this to make the batter into a pouring consistency.

Heat the griddle, and pour the batter from the outside in, like for rava dosa, spread it to form a thin dosa, or let it be thick like an adai. Spray with the cooking spray. Let it cook on one side, before flipping and cooking on the other side. Serve hot with coconut chutney.

Verdict: This ragi kara dosa was awesome, and I didnt even need the chutney, I could eat it all by itself. The secret is the spice paste, with the aroma of the fennel and garlic. I couldn't get nice paper thin dosas like Krithi did, but it still tasted awesome. Thanks to Kiri(Krithi) for a great recipe.

Sending this to:

1. Bookmarked Recipes Every Tuesday event volume 41

2. WWC - Ragi for Breakfast , event series by Sanjeeta and

3. Breakfast Mela.