Instant Ragi Dosa – My Food Story
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 has by far been 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 a great way to incorporate ragi into the diet.
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.
The Instant Dosa variety is really fast to put together and generally results in really crispy, lacy dosas. The batter can be made the previous night or 30 minutes before cooking. The only time consuming part is cooking the dosas because they take about 7-8 minutes to cook, but if you keep two skillets, you can turn them out pretty fast. Either way, the effort is totally worth it!
Top tips to cook Ragi Dosa
- 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
- 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 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.
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.
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Instant Ragi Dosa
Ragi dosa is an instant dosa recipe that’s also a great way to include millets in your diet. It doesn’t need any grinding or fermenting. Rich in iron and fibre, these dosas are healthy, hearty & nutritious. The trick is to make sure the batter is the consistency of milk.
Servings: 15 dosas
Calories: 58kcal
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.
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
Calories: 58kcal | Carbohydrates: 13g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 100mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 17mg | Calcium: 34mg | Iron: 0.4mg
