
Ragi or Nachni (Finger Millet) is a power house of nutrients. It is rich in calcium, iron, fibre, amino acids and anti-oxidants. People in Karnataka and Andhra Pradesh often have Ragi Malt (Ambali) for breakfast. I have been trying to incorporate Ragi into my diet and one of the ways I like is in the form of Ragi Dosa.
This dosa looks different but has a taste quite similar to that of Rava Dosa or Godhuma Dosa. And then there is the fact that this is an instant dosa. No soaking, no fermenting, no grinding. 🙂
Do also try Ragi Sangati.
Makes: 12 to 16
Preparation Time: 10 Mins
Time per Dosa: 3-4 Minutes
Ingredients
- Ragi Flour – 1 Cup
- Wheat Flour – 1/4 Cup
Or
Rice Flour – 1/4 Cup - Sour Yogurt – 1/2 Cup (optional, omit for a vegan version)
- Green Chillies – 3
- Cumin Seeds – 1 tsp
- Water – 2 Cups
- Salt to Taste
- Oil to Fry
Method to Make the Batter for Ragi Dosa
- Chop the green chillies to fine pieces.
- Pound together the cumin and green chillies to a coarse paste.
- Beat the yogurt to a smooth paste.
- Mix together the yogurt and water to form thin butter milk.
- Add the buttermilk to the ragi flour and wheat/rice flour slowly.
- Keep mixing to avoid lumps.
- Add green chilli-cumin paste and salt to the ragi dosa batter.
- Mix well.
- Set aside for 10 Minutes.
Method to Make the Batter for Ragi Dosa
- Heat a tava.
- If you are using a regular (iron) tava, add about 1/2 tsp oil and spread evenly along the surface.
Or
If you are using a non-stick tava, you don’t need to add any oil. - Mix the ragi dosa batter well.
- Ensure that the tava is really hot.
- Using a small cup, pour the ragi dosa batter in a circular fashion to create a dosa. Do not spread like a regular dosa.
- Drizzle a few drops of oil along the edges, if required.
- Let the dosa cook.
- Using a spatula, loosen the edges and work your way towards the centre.
- Flip the dosa over.
- Let the dosa cook for 1-2 minutes.
- Serve Ragi Dosa hot with Molaga Podi or Coconut Chutney.
Tips
- I use both wheat flour and rice flour.
- The batter should be thin.
- Before making each dosa, mix the batter thoroughly. All the flour tends to settle at the bottom.
- I find that as I make the dosas, I have to add a bit of water to the batter.
- When cooking on a non-stick pan, if you want the dosa to be crisp, add a few drops of oil. Without the oil, the dosa is soft.
- You could add finely chopped onions to the batter, if required.
I would love to hear from you!