Ragi godi dose recipe | How to make ragi godhi dosa | Ragi and wheat flour dosa
By Latha on April 28th, 2023
ragi godhi dose or ragi flour and wheat flour dosa recipe explained with step by step pictures and a video. This is a fermented ragi wheat dosa and is prepared using ragi flour, wheat flour, urad dal, methi seeds and poha. Using this recipe or using this batter we can prepare crispy and soft dosas. Ragi and godi hittina dose or jowar dosa can be served with coconut chutney or sambar.
Ragi has numerous health benefits. You can find many ragi recipes on this website. If you are looking for more tasty and healthy ragi recipes then do check our ragi rotti, ragi mudde or ragi ball, ragi ambli, ragi manni or baby food, ragi halbai or halwa, ragi malt or health drink and ragi dose recipes.
This is a fermented ragi godhi dose or ragi wheat dosa recipe. I have used flours in this recipe, which you can replace it with whole grains.
You can find many breakfast recipes on our website. If you are looking for more dosa recipes then do check our menthe dose, neer dose, masala dose, heerekai dose or ridgegourd dosa, curd dosa, rava rotti or dose, benne dose, bele dose or dal dosa, set dose and whole wheat dosa or godhi doserecipes.
I have made a video on this fermented jowar flour dosa recipe, which I have embedded it below. Kindly have a look.
Preparation time: 13 hours
Cooking time: 30 min
Serves: 2
Ingredients: (measuring cup used = 240ml)
- 1 cup ragi flour or ragi hittu
- 1 cup wheat flour or godhi hittu
- 1/2 cup urad dal
- 1 tsp fenugreek seeds
- 1/4 cup thick beaten rice or avalakki
- Ghee or oil for cooking
- 2 cups of water (for mixing the flour)
- Salt as per your taste
Instructions for making ragi godi dosa:
- Take urad dal, beaten rice and fenugreek seeds in a container.
- Rinse well and soak it for 3 - 4 hours.
- Just before grinding, take wheat flour and ragi flour in a container.
- Add the water and prepare a lump free batter.
- After soaking the urad dal, drain the water and transfer it into a mixie jar.
- Grind it into a smooth batter by adding required water. You can use the soaked water for grinding. Pour it into the container that has ragi and wheat flour batter.
- Mix the batter well using the hands. Close the lid and rest it for 8 - 10 hours in a warm place for fermentation.
- After fermentation, open the lid and add in required salt (around 1 tsp). Give a quick mix.
- Now heat the dosa pan. Grease it with oil if it is cast iron pan. Pour a laddle full of batter and spread it in a circular way.
- Close the lid for 5 - 10 seconds and cook the dose.
- Open the lid, drizzle ghee or oil. Cook for few seconds to make it crispy.
- Fold and take out the crispy dosa. Serve it with any chutney of your choice.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
I am Latha and I am very happy that you have visited our website. Lot of efforts have been put in creating each and every page on this website. If you like this recipe, kindly share it with your friends by clicking on the icons given below. Feel free to write to me at "kannadavegrecipes@gmail.com". Thank you so much and keep visiting!!