Ragi dosa is a healthy breakfast from south Indian cuisine made with finger millet. The Ragi dosa batter is prepared with ragi flour, rava, and rice flour. the dosa texture is very similar to the popular rava dosa with variation in taste and flavor. Ragi dosa is a popular South Indian breakfast dish made from ragi flour, also known as finger millet flour.
There are many ways ragi dosa can be made. it is gluten-free as well. Ragi (Finger Millet/ nachni) is a nutritious grain that is a staple food in most of the South Indian states. It is generally milled into flour and then used to make ragi balls, ragi dosa, ragi roti, and so on and it is the preferred food for diabetic patients and kids.
The recipe is a no-grind ragi dosa and very easy to make. Handy at times when you want to make a quick breakfast or brunch. You only need to mix everything and then begin making the dosa. To quicken the process, you can use two skillets side by side to make these.
Ingredients for ragi dosa
- 1 cup ragi flour / finger millet / kezhvaragu / nachani / mandua
- 1 cup rava / semolina / suji
- ½ cup rice flour
- ½ cup curd/yogurt
- 1-inch ginger (finely chopped)
- 1 green chili (finely chopped)
- Few curry leaves (chopped)
- 2 tbsp coriander (finely chopped)
- ½ tsp pepper (crushed)
- 1 onion (finely chopped)
- 1 tsp cumin/jeera
- 1 tsp salt
- 3½ cup water
- Oil for roasting
Instructions for a ragi dosa
Firstly, in a large mixing bowl take 1 cup ragi flour, 1 cup rava, and ½ cup rice flour.
Also add ½ cup curd, 1-inch ginger, 1 green chili, a few curry leaves, 2 tbsp coriander, 1 onion, 1 tsp cumin, ½ tsp pepper, and 1 tsp salt.
Add 2-3 cup water or as much as needed for flowing consistency and mix well to form a lump-free batter.
Cover and let the batter rest for 15 to 20 minutes.
Heat a tawa or a skillet on medium flame. Grease with some oil.
- Before pouring the batter mix very well as the flours settle on the bottom of the pan.
- On the medium hot tawa or skillet pour the batter from outside to inside just as you do for rava dosa.
- Then you can gently spread the batter with the ladle.
sprinkle ½ or 1 tsp of oil from the top. Let the base cook and become crisp.
- Turn over and cook the other side. Cook till both sides are crisp and cooked well.
- finally, fold the dosa and serve instant ragi dosa
Tips and variation
- You can adjust the quantity of water to get the desired consistency of the batter.
- If you want the dosa to be crispy, cook it for a longer time.
- You can add finely chopped onions, green chilies, and coriander leaves to the batter for extra flavor.
- You can also make ragi idlis using the same batter by steaming it in idli molds.
- Q: Can we use only ragi flour to make dosa?
A: While it is possible to make dosa using only ragi flour, it may not give the desired texture and taste. It is better to use a combination of ragi flour, rice flour, and semolina for a better texture.
- Q: How to make ragi dosa crispy?
A: To make ragi dosa crispy, cook it for a longer time on low to medium heat. You can also add a little bit of oil or ghee around the edges to make it more crispy.
- Q: What is the ideal consistency of the ragi dosa batter?
A: The consistency of the ragi dosa batter should be similar to the regular dosa batter. It should be smooth and flowing, but not too thin or thick.
- Q: Can we store the ragi dosa batter in the fridge?
A: Yes, you can store the ragi dosa batter in an airtight container in the fridge for up to 2-3 days. However, make sure to bring it to room temperature before making dosa.
- Q: What can be served with ragi dosa?
A: Ragi dosa can be served with coconut chutney, sambar, tomato chutney, or any other side dish of your choice.
|Vitamin C||300 mg|
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