Ragi Dosa is a healthy, nutritious, protein-packed Indian breakfast recipe prepared with finger millet. The batter combines ragi flour, rava, and rice flour, resulting in a dosa similar to rava dosa but with a unique taste and flavor.
South Indian cuisine offers diverse breakfast and dosa recipes. Dosa recipes can use various flours or grains. A popular, delicious, and healthy dosa is made from ragi flour mixed with other flour for a crisp dosa.
What is Ragi
Ragi, or finger millet, is an ancient grain originating in South Africa and later reaching India. Karnataka is a top ragi producer in India, and in rural South Karnataka, it’s a staple food.
These small red seeds come from the Eleusine Coracana plant. Besides Ragi Dosa, many dishes use this grain, especially in Maharashtra and Karnataka cuisines. In Maharashtra, it’s known as nachni, while in Hindi, it’s mandua, in Tamil, kezhvargu, and in Telugu, ragulu.
In India, ragi dishes are often given to infants, nursing mothers, and those recovering from illnesses because it’s easily digestible and highly nutritious.
WHAT ARE THE BENEFITS OF EATING RAGI?
Eating Ragi offers a multitude of health benefits. It is a nutrient-dense grain, packed with protein and calcium, promoting strong bones and aiding muscle development.
Ragi’s high dietary fiber content supports weight loss and aids digestion while also helping control blood sugar levels, making it an excellent choice for those with diabetes. Its low glycemic index ensures sustained energy levels.
Additionally, Ragi is gluten-free and rich in antioxidants, contributing to overall well-being and a reduced risk of chronic diseases. Its versatility in various dishes makes it a valuable addition to a balanced diet.
INGREDIENTS FOR RAGI DOSA
- Ragi flour/finger millet – 1 cup
- Rava/semolina / suji – 1 cup
- Rice flour – ½ cup
- Yogurt – ½ cup
- Ginger, finely chopped – 1-inch
- Green chilli, finely chopped – 1
- A few curry leaves, chopped
- Coriander, finely chopped – 2 tablespoon
- Onion, finely chopped – 1
- Cumin – 1 teaspoon
- Pepper, crushed – ½ teaspoon
- Salt – 1 teaspoon
- Water – 3 ½ cup
- Oil for roasting
HOW TO MAKE RAGI DOSA?
MAKING OF RAGI OR MILLET DOSA BATTER
- Firstly, in a large mixing bowl take ragi flour, rava, and rice flour.
- Also curd, ginger, green chilli, a few curry leaves, coriander, onion, cumin, pepper, and salt.
- Add water and mix well to form a lump-free batter.
- Allow the batter to rest for a duration of 15 to 20 minutes.
- Add water as required and prepare a batter-like rava dosa. else the dosa will not be crisp.
- Check the batter’s consistency and add water if needed.
COOK RAGI OR MILLET DOSA
- With this batter, you can make soft, thin, and crispy, or mini dosas. It’s all about having fun with your ladle as you spread the batter.
- Heat a nonstick or cast iron pan over medium heat. Once it’s hot, pour the batter onto the pan and spread it in a circular motion. Drizzle oil from the top. Cook until the dosa is roasted to golden brown. Flip, drizzle with oil, and cook the other side for 30 seconds to 1 minute.
- Lastly, fold the dosa and serve it right away with mint or coconut chutney.
TIPS FOR RAGI DOSA
- To begin, you can add curd for extra flavor, but it’s not mandatory.
- Next, make sure to add sufficient water for the right pouring consistency; otherwise, your dosa won’t turn out crispy.
- Importantly, if your dosa isn’t crisp or becomes too thick, don’t fret. Simply add half a cup of water and mix it well.
- Lastly, instant ragi dosa is most enjoyable when served hot.
FAQs
You can keep any extra dosa batter in the fridge for 5 to 7 days. Use it to make dosas whenever needed.
Yes! You can also make idlis with this batter for soft idlis. To make them firmer, consider adding rice rava or semolina.
Moong dal and ragi dosa a delicious diet-friendly recipes. It’s ideal for those concerned about diabetes, a common issue linked to obesity. This dosa is a daily healthy choice.
You can enjoy Ragi dosa with spicy chutney, pickle, or any South Indian curry or gravy of your choice.
RECIPE CARD
RAGI DOSA RECIPE | INSTANT RAGI DOSA | HOW TO MAKE RAGI DOSA BATTER
Ingredients
- 1 cup ragi flour/finger millet
- 1 cup rava/semolina / suji
- ½ cup rice flour
- ½ cup yogurt
- 1 inch ginger, finely chopped
- 1 green chilli, finely chopped
- A few curry leaves, chopped
- 2 tablespoon coriander, finely chopped
- 1 onion, finely chopped
- 1 teaspoon cumin
- ½ teaspoon pepper, crushed
- 1 teaspoon salt
- 3 ½ cup water
- Oil for roasting
Instructions
MAKING OF RAGI OR MILLET DOSA BATTER
- irstly, in a large mixing bowl take ragi flour, rava, and rice flour.1 cup Ragi flour, 1 cup Rava, ½ cup Rice flour.
- Also curd, ginger, green chilli, a few curry leaves, coriander, onion, cumin, pepper, and salt.½ cup Yogurt, 1 Green chilli, 1 inch Ginger, few Curry leaves, 2 tablespoon Coriander, 1 Onion, 1 teaspoon Cumin, ½ teaspoon Pepper, 1 teaspoon Salt.
- Add water and mix well to form a lump-free batter.1 to 2 cup Water.
- Allow the batter to rest for a duration of 15 to 20 minutes.
- Add water as required and prepare a batter-like rava dosa. else the dosa will not be crisp.1 ½ cup Water.
- Check the batter's consistency and add water if needed.
COOK RAGI OR MILLET DOSA
- With this batter, you can make soft, thin, and crispy, or mini dosas. It's all about having fun with your ladle as you spread the batter.
- Heat a nonstick or cast iron pan over medium heat. Once it's hot, pour the batter onto the pan and spread it in a circular motion. Drizzle oil from the top. Cook until the dosa is roasted to golden brown. Flip, drizzle with oil, and cook the other side for 30 seconds to 1 minute.
- Lastly, fold the dosa and serve it right away with mint or coconut chutney.
Notes
- To begin, you can add curd for extra flavor, but it’s not mandatory.
- Next, make sure to add sufficient water for the right pouring consistency; otherwise, your dosa won’t turn out crispy.
- Importantly, if your dosa isn’t crisp or becomes too thick, don’t fret. Simply add half a cup of water and mix it well.
- Lastly, instant ragi dosa is most enjoyable when served hot.