Ragi or Finger millet is one of the healthiest cereals. In my attempts to eat and feed healthy, I have begun cutting short on rice and other “white” carbs that we consume on a regular basis and replace them with high energy, high fiber and healthy carbs. Being South Indians, Dosa or Idli is a staple at our home. I would be relaxed knowing that I have something to fall back to especially on busy weekdays – I mean the ready to use idli-dosa batter. I do make Multigrain Dosa on a regular basis and that still has rice but in limited quantity. This Ragi dosa that I tried out recently is a cross between the usual dosa and the instant ragi dosa. I followed my instincts while preparing the batter and it worked out really well. Once I saw how good the dosas turned out to be, I quickly clicked some pictures and that’s why I do not have step by step pictures for this post. I shall update the same very soon!
To make Ragi Dosa
What I used –
- Urad Dal, ½ cup
- Ragi Flour, 2.5 cups
- Rice Flour, ½ cup
- Salt, as required
- Oil, 1-2 tsp (optional)
- Water, as required
How I made –
1. Soak the urad dal in enough water for atleast 4 hours. Grind it into a smooth paste by adding enough water, in a mixer grinder. Scrape the urad dal batter into a large bowl.
2. Add Ragi flour, rice flour and required salt. Using your hands, mix everything really well with no lumps. If the batter is too thick, add some water so that it’s free flowing. Set it in a warm place for fermentation for atleast 6hrs. The batter would have puffed up.
3. To prepare the dosa, heat a flat pan (a dosa tawa) on medium heat. Take a ladle of the prepared batter and pour it in the hot tawa. Spread it into a thin circle and cook on medium heat until the top is cooked. If required, sprinkle a few drops of oil on the sides. Flip it to the other side and cook for 10 secs. Remove onto a plate.
4. Serve hot with any spicy chutney. I served it with my spicy onion chutney.
Note –
- The ratio of the urad dal and ragi flour is 1:6. Since I was making the batter in mixer grinder, I used only half the quantity of urad dal.
- The soaking of urad dal and the fermentation do take up time but yields fail proof crispy dosas.
- I used store bought ragi flour and it worked well. If you can find a flour mill, making ragi flour fresh would be great.
- The addition of rice flour is to get additional crispness.
- The dosas turn out crisp as it is and if required, oil can be used while cooking.
- Make sure the batter is of pourable consistency and the tawa not smoking hot when making dosas.
I started using these small grains. I have one scheduled. Love your instant dosa using the flours. Very convenient
Looking forward to your post 🙂
Dosas looks so crispy and Delicious Ch. .. 🙂 🙂
Thanks a lot Chitra 🙂
Very nice new recipe with healthy in mind! I like it!
Thanks much Lynn 🙂
most welcome!
🙂 🙂
I will certainly give these a try once I can track down the ingredients in this new place! I love the healthy twist on a Dosa and by the way the chutney has my mouth watering 🙂
Looking forward to you trying the recipe! 🙂 Thanks much for your lovely comment!
Thank YOU for the wonderful recipe 🙂
Thank you for this wonderful comment 🙂
Dosas are always my favorite. This looks delicious!
Thanks Rose 🙂
Healthy and yummy dosai
Thanks Vidya 🙂
Love these healthy dosas!! awesome 🙂
Thanks Freda… long time no post.. All okay?
Thanks for checking dear 🙂 my in laws are leaving on the 21st of this month, and I haven’t really been doing much cooking, will do so in a couple of days 🙂
Enjoy your family time Freda 🙂
Thanks dear 🙂
🙂