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Instant Ragi Dosa

Abhipriya Raghav
A healthy and tasty breakfast recipe for kids and adults with finger millets.
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Course Breakfast
Cuisine Indian
Servings 2 people

Ingredients
  

  • 1 cup ragi flour
  • 1/4 cup rice flour
  • salt, as required
  • 1/4 cup curd
  • 1.25 cups water
  • 1 medium- sized onion, finely chopped
  • 2 green chilies, finely chopped
  • 1 inch piece of ginger, finely chopped
  • 1/2 tsp whole black pepper
  • 1/2 tsp cumin seeds
  • 1-2 sprig curry leaves
  • handful of finely chopped coriander leaves
  • oil, as required for cooking

Instructions
 

  • In a mixing bowl, add ragi flour, rice flour and salt. Whisk everything with a balloon whisk.
  • Add the curd to the mixing bowl and mix well.
  • Add 3/4 cup of water and whisk well to form a smooth batter.
  • Now, add rest of the water (1/2 cup) and mix to form a thin dosa batter.
  • Add onions, ginger, green chili, cumin, black pepper and coriander leaves to the batter and mix well.
  • Heat a dosa tawa. Splash some water on it. If the water sizzles, then it is in the correct temperature. Proceed to the next step.
  • Apply some oil on the tawa and ensure that the flame is on medium heat.
  • Mix the batter well before preparing the dosa. Pour a ladle full of the ragi batter on the tawa in a circular motion from the outside to the inner circle. Smear some oil or ghee on the outer edges and let it cook till the bottom is crisp.
  • Now, flip the dosa and cook the other side too. Smear some more oil if you want to.
  • Fold the dosa in two and serve hot with coconut chutney.

Notes

  • Reduce or omit the black pepper and green chilies when giving for kids.
  • The batter must not be thick as normal dosa batter. It should be thin in consistency (like rava dosa batter).
  • Always ensure the tawa is on medium heat for the dosa to turn crispy.
  • If there are large gaps while pouring the batter, then fill it with some more batter. Although there can be a few holes or gaps in between, as these ensure even cooking.
  • When the top side of the dosa turns brown, then flip the dosa to cook the other side too.
  • Do not keep the flame on high as they will burn the dosa and when kept on low, then the dosa becomes soggy and under-cooked.
  • When kept idle, the batter tends to separate meaning that the flours settle in the bottom and water at the top. So, make sure to mix the batter everytime before preparing the dosa.
Keyword dosa, finger millet, instant, Lockdown Series, millet, ragi