Instant ragi dosa step-by-step recipe with video and photos.
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About this recipe
Ragi dosa is a healthy breakfast dish made with ragi or finger millet. These delicious dosas (or crepes) are made with ragi flour and are ready in less than 20 minutes. This lacey porous dosa has an earthy taste, crispy texture, and a slight softness at the same time.
I have grown up eating ragi in the form of rotti (a thick flatbread), idli, or mudde (ragi ball). However, this instant ragi dosa is a new addition and is loved by everyone in my family. It is one of the easiest ways to include ragi in your diet.
There are two varieties of ragi dosa - fermented and instant. To make fermented ragi dosa, the whole ragi is soaked along with urad dal, ground into a batter, and fermented overnight. Instant ragi dosa is made with ragi flour and not the whole ragi. It is very easy to make and can be made with just a handful of ingredients.
Read on for all tips and tricks to make the best-tasting ragi dosa.
Benefits of finger millet
Finger millet is a staple of many regions in Karnataka. It is called ragi in Kannada, nachni in Hindi, and ragulu in Telugu. Ragi is considered one of the most beneficial millets and is associated with several health benefits. Ragi is considered to be beneficial in weight management and it helps with controlling blood sugar levels.
Finger millet is high in dietary fiber and has a low GI. It is gluten-free and a good substitute for plain flour when combined with rice flour. This millet is a great source of plant-based protein and is rich in calcium and iron.
Click here to read more about various millets and their benefits.
Ingredients
Finger millet flour: Or ragi flour, this is the main ingredient.
Rice flour: Rice flour balances the ragi very well and adds a crunchy texture to the dosa.
Yogurt: Use slightly sour dosa for the best-tasting ragi dosa.
Herbs and spices: I use finely chopped coriander leaves, curry leaves, and green chilli. The only spice I use is cumin seeds.
Onion: Use finely chopped red onions for this dosa.
Step by step instructions
In a large bowl, combine ragi flour, rice flour, onion, curry leaves, chilli, coriander leaves, cumin seeds, and salt. Mix well (steps 1,2).
Add the yogurt and combine the mixture well (steps 3,4).
Gradually add water and mix well to make a runny batter (steps 5,6,7).
The batter should be very runny. Let it sit for 10-15 minutes (step 8).
Heat a tawa or griddle and lightly grease it with ghee. Pour a ladle full of batter (step 9).
Do not spread or swirl the batter. Let it cook for 2-3 minutes (step 10).
Add ½ teaspoon ghee and let it cook for 1-2 minutes (step 11).
Carefully release the sides and fold the ragi dosa in half (step 12). Repeat with the rest of the batter. This batter should give you 7-8 dosas
Serving suggestions
Ragi dosa goes very well with chutney and sambar. My pick is pumpkin peel chutney which has a mild sweetness that balances the earthy ragi taste very well. Here are some chutneys and sambar that go well with ragi dosa.
Useful tips
The batter for making ragi dosa should be very runny - like water. If the batter is thick, the dosa will not be lacey and crispy.
Use yogurt that has a slightly sour taste to make the batter.
Make sure the tawa is very hot before pouring the batter. To check this, sprinkle some water on the tawa - if it evaporates immediately, the tawa is ready.
Mix the batter well before pouring each dosa. The ragi tends to settle down so mixing it well before pouring it on the tawa is important.
Do not spread or swirl the batter - just pour it on the tawa. If you spread it like a regular dosa, it will not create lacey, crispy dosas.
Finely chop the onions and other herbs. Big chunks of onions may tear the dosa.
Always serve the dosa fresh and hot. Do not make the dosa beforehand as it will lose its taste and texture. The same goes with the batter. It is best to use up the batter immediately and not store it.
If you are looking for a vegan option, replace ghee with any cooking oil of your choice.
Pro-tip: Add grated carrots, beetroot, finely chopped capsicum, and other veggies of your choice. This way, the ragi dosa is not only healthier but is also perfect for feeding vegetables to kids.
Bonus
This dish is:
- gluten-free
- diabetic-friendly
- ready in 15 minutes without much preparation
- can be easily made vegan by replacing ghee with oil
Recipe card
Instant Ragi Dosa
Ingredients
- 1 cup ragi flour finger millet flour
- ¼ cup rice flour
- ½ cup yogurt
- 1 onion finely chopped
- 7-8 curry leaves finely chopped
- 1 green chilli finely chopped
- 1 tablespoon coriander leaves finely chopped
- 1 teaspoon cumin seeds
- Salt to taste
- 1 - 1.5 cups water
- 3-4 teaspoon ghee or oil
Instructions
- In a large bowl, combine ragi flour, rice flour, onion, curry leaves, chilli, coriander leaves, and salt. Mix well
- Add the yogurt and combine the mixture well
- Gradually add water and mix well to make a runny batter
- The batter should be very runny, almost like water
- Let it sit for 15 minutes
- Heat a tawa or griddle and lightly grease it with ghee
- Pour a ladle full of batter. Do not spread or swirl the batter
- Let it cook for 2-3 minutes
- Add ½ teaspoon ghee and let it cook for 1-2 minutes
- Carefully release the sides and fold the ragi dosa in half
- Take off the tawa
- Repeat with the rest of the batter. This batter should give you 7-8 dosas
- Serve hot with chutney of your choice
Video
Click here to watch ragi dosa web story.
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