Ragi Dosa is a South Indian breakfast recipe which can be prepared in no time. This is the instant dosa and no mess of soaking, grinding and fermenting the batter. You can make this dosa either plain or spicy as specified and both tastes equally good.
Ensure that the batter should be as thin as possible. If the batter is thick you will be able to pour, but the final dosa will not be crispy for a long time, it becomes soggy easily. The batter must be poured from outer to inner tawa (as shown in the video). It cannot be spread like normal dosa. Also, make sure it cooks on low flame only. Each dosa takes at least 3-4 mins to cook. Thinner the batter, you get more crispy and thin dosa. This dosa goes well with Sambar, Coconut Chutney, Onion Tomato Chutney, and Idli Milagai Podi. Now let us see how to prepare this recipe.
Enjoy the video of Ragi/Finger millet dosa. Subscribe for more videos.
- 1/2 cup Ragi flour/Finger millet flour
- 1/4 cup Rava/Sooji/Samolina
- 1/4 cup Rice flour
- 2 tbsp Curd
- 1 Onion finely chopped
- 1 Green chili finely chopped
- 1 tsp Ginger finely chopped
- 1 strand Curry Leaves/Karuveppilai finely chopped
- 1 tbsp Coriander Leaves/Kothamalli finely chopped
- 1 tsp Cumin seeds/Jeera
- salt to taste
- oil to drizzle on dosa
- In a bowl except oil add all the ingredients. Add little by little water and mix to a watery consistency without any lumps. Let the mix rest for 15-20 mins.
- After 20 mins the batter thickens. So adjust the water accordingly and mix again. It should be more watery than dosa batter.
- This batter cannot be spread as we do for normal dosa (ie from the center to outer). Pour the batter from the outer to inner (as shown in the video). This dosa comes out very thin.
- For each and every dosa, the batter should be mixed and then poured on tawa. If you feel the batter is getting thicker, you can add more water and adjust the consistency.
- After a minute drizzle with oil. Let it cook on low flame. Once it becomes crispy and brown in color, flip the dosa to another side.
- From the video, you can see how thin and crisp dosa is. Let the other side to cook on low flame till it becomes crisp and brown. Once done fold and serve immediately. Ragi dosa is ready.
- If you don't like onions, skip it.
- Each and every time mix the batter before pouring on the dosa pan. If you feel the batter is thick add little more water.
- You can use either oil or ghee to sprinkle on the dosa.
- Rava and ragi take time to cook, so always cook the dosa on a low flame only until it turns crispy.
Delicious and crispy Ragi Dosa/Finger Millet Dosa is ready to relish.
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