Crispy, nutritious and such an easy breakfast – Instant Ragi Dosa is best enjoyed with coconut chutney and podi. One of my favourite millet recipes and a really easy way to incorporate them in your diet.
We’ve spoken about how I’m trying to incorporate more millets in my diet and this by far is my favourite recipe. In fact now that I think about it, Ragi or Finger Millet is my most used millet. Because its so easy to incorporate – I use it to make ragi crepes, pancakes, cake and even ragi soup.
And today I have this delicious Instant Ragi Dosa for you – a super healthy, hearty breakfast that takes minutes to put together. Dosa is our go-to breakfast on my days and we do a lot of different kinds – regular dosa, oats dosa, banana dosa, millet dosa with a fermented batter, neer dosa, banana dosa and chilla. This Ragi Dosa is a current favourite because its more filling than regular dosa, doesn’t need fermentation and is a great way to incorporate ragi into the diet.
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If you want to learn more about millets, including the types, how to cook them, ideas to include them in your diet and a lot more, make sure to check out my Millets 101 article.
Ingredients for Ragi Dosa
Here’s a quick picture of all the ingredients you’ll need for ragi dosa. Ragi flour or Finger Millet Flour is easily available at most places these days.
Ragi flour: Aka finger millet flour. It’s easily available in most stores both online and offline in India. If you’re outside India, you should be able to find it in any Indian supermarket near you
Semolina: Rava or semolina helps achieve that lacy, crispy texture of dosa. It also gives the dosa batter more body and prevents the dosa from falling apart
Rice flour: Helps make the batter light and airy and the dosa crispy
Onions: For texture and flavor in ever bite
Greens: Chopped coriander leaves and curry leaves add a lovely earthy flavor and freshness
Ginger: Finely chopped for flavor and aroma
Green chillies: Finely chopped for a kick of heat
Salt: For seasoning
Oil: Any neutral-flavored oil helps to prevent the dosa from sticking and makes it crispy. You can also use butter or ghee instead
Benefits of Finger Millet
- Rich in calcium: Finger millet, also known as ragi, is naturally high in calcium, which supports strong bones and teeth.
- Good source of fibre: Its fibre content can help support digestion and keep you feeling fuller for longer.
- Naturally gluten-free: Ragi is a great grain option for people looking to include more gluten-free foods in their diet.
- Provides plant-based iron: It contains iron, which plays an important role in supporting healthy red blood cell production.
- Contains essential nutrients: Ragi provides nutrients such as magnesium, phosphorus and potassium, making it a wholesome addition to everyday meals.
- Steady source of energy: Its combination of complex carbohydrates and fibre makes it a nourishing choice for breakfast, snacks or meals.
Frequently Asked Questions
Yes, ragi dosa is much healthier than regular dosa thanks to its higher fiber content, and more nutrients such as calcium and iron.
If your ragi dosa is sticking to the pan, the pan may not be at the right temperature or the batter may be too thick. Make sure the pan is well heated, use a thin, pourable batter, and avoid flipping the dosa until the edges are crisp and naturally start to release. If you’re using cast iron, a well-seasoned pan also makes a big difference.
Yes, you can make instant ragi dosa without rava or semolina, but the dosa may be slightly less crispy and can be more delicate. Rava adds structure and helps create crisp edges, so if you leave it out, make sure the batter is thin and cook the dosa a little longer until it releases easily from the pan.
Richa’s Top Tips
- Add water little by little. While making the batter, start by mixing all the dry flours with a little water to make a thick, lump free paste. Then add the other ingredients and water to make a thin, flowing batter
- Rest the batter for at least 30 minutes. This helps the semolina to swell up. The batter is best consumed on the same day, but can also be made the previous night and kept
- Give the batter a stir before each dosa. This helps mix any flour thats settled at the bottom
- Always pour the batter, not spread. Unlike regular dosas, the batter doesn’t have to be spread. It should be poured and swirled around on a hot pan. As it hits the pan, it’ll set into a lacy pattern. If you see any large unfilled pockets, pour a little batter to fill them (watch the video to see how this is done)
- Cook the dosas on a low flame. This ensures they cook well and become crispy
- The consistency of the batter should be like milk. The batter can thicken so you might have to add a little more water to the batter mid way to adjust the consistency.
Storage Instructions
- Dosa batter: Store leftover batter in an airtight container in the refrigerator for up to 1 day. The rava will continue to absorb liquid, so add a splash of water and whisk well before making the dosas.
- Cooked dosa: Ragi dosa is best eaten fresh as it tends to lose its crispiness as it sits. If you do have leftovers, refrigerate them in an airtight container for up to 1 day.
- Reheating: Reheat leftover dosas on a hot tawa for a couple of minutes on each side to bring back some of the crispness. Avoid microwaving as it can make them soft and chewy.
Serving Ideas
Instant ragi dosa tastes best hot and crisp, straight off the pan. Here are a few things you can serve it with:
- Coconut chutney: A classic pairing that works beautifully with the nutty flavour of ragi.
- Tomato or onion chutney: Great if you like a little extra tang and spice.
- Sambar: Serve with a bowl of hot sambar for a more filling breakfast or meal.
- Potato masala: Add a spoonful of South Indian-style potato masala and fold the dosa for a delicious ragi masala dosa.
- Curd or yoghurt: A simple option that works especially well with a spicy chutney on the side.
- Chutney powder: Sprinkle some podi over the dosa and drizzle with a little ghee for an easy, flavourful option.
This dosa is really versatile. You can also add some grated carrots or thinly sliced cabbage to the batter. Another great addition is to stuff the dosa with grated paneer, or crack an egg on it while its cooking. Choose from my trio of chutney recipes for a super delicious breakfast.
Watch Instant Ragi Dosa Recipe Video
Instant Ragi Dosa
Ingredients
- ½ cup Ragi Flour finger millet/nachni/kezhvaragu/mandua
- ½ cup Rice Flour
- 2 tablespoons Sooji Rava/Semolina
- ½ teaspoon salt
- 1 medium Onion, finely chopped approx 1/3 cup
- 2 Green Chillies finely chopped
- 1 teaspoon grated Ginger
- 12 Curry Leaves finely chopped
- 2 tablespoons finely chopped Coriander Leaves
- 1 1/2 to 2 cups Water
Instructions
Mixing Batter:
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Add Ragi Flour, Rice Flour, Semolina and salt to a large mixing bowl. Add half the water and mix well to form a lump free batter. Add all the other ingredients and the remaining water to the bowl. The consistency of the batter should be like milk.
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Rest the batter for 30 minutes.
Making the Dosa:
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Heat a non-stick tawa or a seasoned cast iron tawa on medium heat.
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Once hot, take a ladle full of batter and pour from about a 1-2 inch height in a circular motion starting from the edge to the center. Don’t try to spread the batter, always pour it around the pan.
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As the batter hits the hot pan, you’ll see the dosa setting with small holes. These holes allow the steam to escape and help make the dosa crispy. If there are any big holes, you can fill them up with a little batter. Turn the flame to low, drizzle ½ teaspoon oil and let it cook for a couple of minutes or till it turns golden.
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The dosas take 4-5 minutes to cook on a low flame. Flip the dosa and cook for another minute or two.
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Serve hot with coconut chutney or any other chutney of your choice.
Video
Notes
- For Gluten Free ragi dosa, skip sooji rava or semolina. Dosas will taste as good, but will be a little thinner.
- You may also add grated veggies like carrots, cabbage, beetroot etc to the batter if you like.
- Leftover batter can be refrigerated and will stay fresh for up to 3 days.
- You can use any Dosa Tawa, but I personally like using a Nonstick Tawa as the dosa doesn’t stick to the tawa and is easier to flip.
- Feel free to use oil or ghee to cook the dosa
- Give the batter a stir before each dosa. This helps mix any flour thats settled at the bottom
- Cook the dosas on a low flame so that they cook well and become crispy
- You might have to add a little more water to the batter mid way in case the batter becomes too thick. It should be the consistency of milk.
- Unlike regular dosas, the batter doesn’t have to be spread. It should be poured and swirled around on a hot pan. As it hits the pan, it’ll set into a lacy pattern. If you see any large unfilled pockets, pour a little batter to fill them (watch the video to see how this is done).
Nutrition
This article was researched and written by Urvi Dalal.
The post Instant Ragi Dosa | Crispy and Lacy Finger Millet Dosa appeared first on My Food Story.