Instant ragi dosa
This Instant Ragi Dosa is a powerhouse breakfast that skips the long fermentation process without sacrificing flavor. Made from finger millet, it’s a thin, lacy, and incredibly crisp crepe that’s as nutritious as it is delicious.A quick mix of ragi flour, rice flour, and semolina (sooji) combined with water or buttermilk to achieve a thin, pourable consistency. Elevated with finely chopped onions and curry leaves, carom seeds and toasted cumin seeds mixed directly into the batter. Unlike traditional thick dosas, this version is poured from the outer edges of the pan inward, creating a signature "net-like" (Rava Dosa style) crunch. Naturally rich in calcium and iron, making it a low-glycemic index alternative to white rice crepes.
Equipment
- 1 large bowl
- 1 whisk
- 1 ladle
- 1 non stick pan
- 1 spatula
Ingredients
- 1/2 cup ragi flour
- 1 cup rice flour
- 1/4 cup rava or semolina
- 4 cups water
- 1/2 tsp ajwain or carom seeds
- 1/2 tsp jeera or cumin seeds
- 5-6 kadi patta or curry leaves finely chopped
- handful of coriander or hara dhania finely chopped
- 1 onion finely chopped
- salt to taste
Instructions
- Managing breakfast on a frantic workday morning can be a total menace. On such days, instant ragi dosa is a true lifesaver. Unlike traditional recipes, it requires no grinding or overnight fermentation; you can whip up these nutritious, lacy crepes in minutes using just a few simple pantry staples. So let's get started.
- Take a large bowl and add to it 1/2 cup ragi flour, 1/4 cup rava, 1 cup rice flour and 4 cups water. Be sure to measure all the ingredients with the same cup or the same set of measurement cups. Give it all a good whisk until all is mixed and even. The batter should be flowy and runny like water.
- Add salt to taste and leave the batter to rest for 15 mins. In these 15 mins, the flour and the rava will absorb some of the water and fluff up which will help in better binding while preparing the dosas.
- While the batter is resting chop a handful of coriander and 5-6 leaves of kadi patta and 1 onion. Remove the onion to a plate and keep it aside.
- Once the batter has rested for 15 mins, add to it the chopped kadi patta and coriander, 1/2 tsp ajwain and 1/2 tsp jeera and give the batter a good mix.
- Please note you will need to keep mixing the batter well again and again before preparing each dosa, as due to the high water content in the batter, the solids will keep settling to the bottom and water will stand up.
Preparing the dosas
- For preparing the dosas heat the non stick pan to the appropriate temperature. The pan should be very hot but not smoking hot. Sprinkle a few drops of water on the pan. If they sizzle and dry up instantly, your pan is ready.
- Now sprinkle some of the chopped onions on the pan. We will be pouring the batter over it.
- Keep the flame on high. Give the batter a good mix and take a ladle full of it and start pouring from the sides of the pan, going round about the pan and then move inwards towards the center filling up the gaps as you go.
- There is no need to twirl the pan. The batter will automatically take the shape of the pan.
- Once the dosa sets in the pan, reduce the flame to medium to low. Now drizzle some oil around the dosa and on top of it.
- The dosa will take 2-3 mins to become crip on the underside so be patient!
- Once the underside becomes crisp, fold the dosa into half with the help of a spatula and remove it to a plate.
- Likewise prepare the remaining dosas and enjoy with coconut chutney. Happy eating!
Notes
Remember to keep the flame on high while pouring the batter, otherwise you will not get that beautiful lacy finish.