Ragi Dosa is a blandish, healthy tiffin made by blending ragi flour, onion & water to a water and cooked like Rava Dosa. Ragi Dosa is filling and needs no resting time like regular dosa. Ragi Dosa is a gifted tiffin to people on diet & diabetes as it would not make to miss the regular menu!
Ragi Dosa using ragi flour and rice flour an instant version.This is my go to recipe whenever I run out of dosa batter.This comes out nice crispy and tasty, I love it so much. Amma makes another version by grinding urad dal will post that version also soon but this is a instant version just mix and make dosas.
I posted this ragi dosa picture in my insta stories and many of you had asked to post the recipe so here it is.
You can use sprouted ragi flour too which is what I did.
Other similar dosa recipes:
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Ragi Dosa
Ingredients
- 1 cup ragi flour
- 1/4 cup rice flour
- 1 tsp cumin seeds
- 1 no green chilli chopped finely
- salt to taste
- around 2 cups water
- oil as needed
Instructions
- To a mixing bowl - add ragi flour, rice flour, jeera, green chilli and required salt. Mix it.
- Then add water. Whisk it well to avoid lumps. The batter should be thin and watery.
- Rest for 15 mins - resting is not a must but I recommend resting time.
- Heat dosa tawa, it should be really hot. To test sprinkle water you should hear a loud shh sound. Then the temperature is perfect.
- Take a ladle full of batter and pour it first in the outer circle, then pour to fill in the center to fill the uncovered areas like how we do for rava dosa. The dosa should be thin so don’t pour over then we will get thick dosas. Drizzle oil.
- Cook in medium flame. Once it is cooked, you can see the edges coming off.
- Then fold and serve hot. No need to flip and cook. Serve Ragi Dosa immediately.
Video
Notes
- Resting the batter is really not needed. But sometimes I make the batter may be 15-30 mins prior and make the dosa too.
- Tawa should be really hot and the consistency of the batter does matter too. If the batter is thick then the dosas will be thick too.
- Make sure to pour the dosa to a thin layer which yields crispy dosas.
- The key to crispy dosas is have the batter very watery.
How to make Ragi Dosa Recipe
- To a mixing bowl – add ragi flour,rice flour,jeera,green chilli and required salt.
- Mix it.Then add water.
- Whisk it well to avoid lumps.the batter should be thin and water like shown.Rest for 15mins not must but I recommend resting time.
- Heat dosa tawa, it should be really hot. To test sprinkle water you should hear a lour shh sound.Then the temperature is perfect.Take a laddle full of batter and pour it first in the outer circle, then pour to fill in the center to fill the uncovered areas like how we do for rava dosa.When you pour bubbles should form only then you will get perfect crispy dosas.The dosa should be thin so don’t pour over then we will get thick dosas.Drizzle oil.
- Cook in medium flame.Once it is cooked,you can see the edges coming off.Then fold and serve hot. As its thin no need to flip and cook.Serve immediately.
Serve hot with chutney of your choice.I served it with coconut coriander chutney.
Crispy and tasty ragi dosa ready!
Ragi Dosa (fermenteing method)
Ragi Dosa using fermented batter. When I made the batter for ragi idli, I clicked this too so as to show that the batter can be used both for idli dosa.I served this ragi dosa with red chilli coconut chutney.
Actually when the batter is fresh you can use it for making idlis then use it for making dosas.
I usually make ragi porridge, ragi roti, instant ragi dosa recipes and now this will add on to our menu.
Check out more ragi recipes.
Ingredients
How to make ragi dosa – fermenting version
- In a mixing bowl take idli rice,urad dal and methi seeds.Soak it for 5 hours.Rinse it well atleast twice.Drain water.
- Transfer to a mixer grinder and grind.Sprinkle water as and when the batter is dry.Grind it to a smooth fluffy batter like we grind for idli batter.Transfer the batter to a tall container.
- Add ragi flour to it.Add required salt.
- Add little water mix well to form a flowing thickish batter.
- Keep covered and allow it to ferment for 8-10 hours.I left it overnight in a warm place in the kitchen.See the batter is fermented now, I forgot to click a picture of the risen batter.Mix really well.You can use this batter as such for idli and take a portion of it and dilute with water.
- The dosa batter should be runny like this.
- Heat dosa tawa.In medium flame add the dosa batter to the dosa tawa and keep spreading in circular motion outwards.Drizzle oil and cook for few seconds.
- When the dosa gets slightly browned turn over to other side and cook for few seconds then flip over and fold it.
Serve hot!
Kalyani
One of our favorite dosas. I add some chopped onions
SK
Loved it ! I want to make dosa with ragi flour as whole and this recipe came as rescue. Thanks so much. I made Vegetable Instant Ragi Dosa and it turned out delicious. Sticking to this recipe !
Germenn
HI, I bought ragi hurihittu, can I use that to make these dosas? Thank you!
Sharmilee J
yes you can try
Radhika
I follow your fermented Ragi dosa recipe, using full ragi. This is the only way my family will eat Ragi. Thank you!
Sharmilee J
Thank you so much! It is ammas recipe and its one of our family favourites too.