Instant Ragi Dosa / Finger Millet Dosa

Ragi dosa / Finger millet dosa is a whole grain crepe and is a healthy variation to the regular dosa. Ragi, also called as kezhvaragu in tamil belongs to the millet family and has earthy flavour. In ancient times, this reddish black wholegrain like its other millet counterparts were an integral part of India diet. Because of its unappealing texture and appearance, earthy & bland taste, it has become less popular in Indian cuisine. This long forgotten wholegrain is gluten free and is currently gaining popularity owing to the array of nutritional benefits. This instant ragi dosa is made easily by mixing the ragi flour, rice flour and rava/sooji along with yoghurt and green chillies. Ragi dosa is usually served with chutney or sambar.

Health benefits of Ragi / Finger Millet

  • Best non-dairy source of Calcium.
  • Rich source of iron
  • Has low glycemic index and helps in controlling blood sugar levels.
  • Gluten free.
  • Rich in fibre

Ragi dosa can be prepared by two ways:

  • Ragi dosa by fermentation method – The whole grain ragi is soaked overnight along with rice and urad dhal, grounded and fermented.
  • Instant ragi dosa – Ragi flour is mixed with rice flour, rava, yoghurt and few spices. No ferementation is needed.

I prepare ragi dosa by both ways and it turns out excellent.

Today, I am sharing here the recipe for Instant Ragi dosa.

Preparation time: 40 minutes

Serving: 2

Ingredients:

Ragi flour1 cup
Rava / Sooji / Semolina1/2 cup
Rice flour1/2 cup
Yoghurt1/2 cup
Onion (optional)1 medium size
Green chilli2
Coriander leaves (optional)few
Cumin seeds1 teaspoon
Peppercorns (optional)1/2 teaspoon
Oil or gheeto drizzle on top of dosa
Saltto taste

Instructions:

  • Finely chop the green chillies and coriander leaves.
  • In a pan, dry roast the ragi flour and rava /sooji separately. Just roast both the ragi and rava until the raw smell goes away. This takes around a minute or so. Do not roast the flour until it changes colour. This step is not a must but roasting the ragi flour and rava helps in getting rid of the raw flavours.
  • Transfer both the roasted ragi and rava to a mixing bowl. Now add the rice flour to this.
  • Add yoghurt, salt, chopped coriander, chopped onions, chopped green chillies, pepper, cumin seeds and salt.
  • To this add 3 1/2 to 4 cups of water and mix well. Using a whisk or a ladle, mix the batter well so that there are no lumps. The consistency of the batter should be free flowing and pouring just like buttermilk. Allow this batter to rest for about half an hour.
  • Before making the dosa, again mix the batter with a ladle to get a uniform pouring consistency. This step is a must because resting the batter allows the rava or rice /ragi flour to settle down at the bottom. So to get a uniform consistency, mix the batter well and do this mixing every time you make a new dosa.
  • Place a dosa tawa on the stove, keep the stove on medium to medium-high. Grease the tawa with a teaspoon of oil. For the dosa to be crispy, the tawa should be warm enough. Once the tawa is warm enough, pour the batter randomly on the edges first and then move to the centre. There will be holes here and there just as in rava dosa. If there are big gaps, pour the batter lightly to fill the gaps. Drizzle a teaspoon or more of oil or ghee. Close with a lid.
  • Check every now and then. Once you see brown crispy edges, fold it and serve it with chutney and sambar.

Notes:

  • Before pouring the batter on the tawa, check to see if the tawa is warm enough.
  • Before making the dosa, mix the batter well to get a uniform consistency. Do this every time when you make a new dosa.

Check out my other millet recipe:

Other Tiffin Varieties:

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