Breakfast
Crisp Ragi Dosa
A thin, lacy dosa made with ragi flour — no grinding or fermenting needed.
1grains Kitchen·· 5 min read
- Prep
- 20 min
- Cook
- 15 min
- Makes
- 8 dosas
Ragi dosa is one of the easiest ways to bring millets to a familiar breakfast. This instant version uses ragi flour with a little rice flour and rava for crispness, so there is no overnight soaking or fermenting.
Ingredients
- 1 cup ragi flour
- ¼ cup rice flour
- ¼ cup upma rava
- 1 small onion, finely chopped
- 1 green chilli, finely chopped
- A few curry leaves, chopped
- ½ tsp jeelakarra (cumin seeds)
- Salt to taste
- About 2½ cups water
- Oil or ghee for cooking
Method
- Whisk the ragi flour, rice flour, rava and salt with water to make a thin, free-flowing batter. Rest for 15–20 minutes.
- Stir in the onion, chilli, curry leaves and cumin just before cooking. Add a little water if the batter has thickened.
- Heat a tawa well. Pour the batter from a height, starting at the edges and filling towards the centre, as you would for rava dosa.
- Drizzle oil around the edges and cook on medium heat until the dosa is crisp and lifts easily. Fold and serve hot.
Tips
- Keep the batter thin — ragi has no gluten, so a runny batter gives the crispest dosa.
- Stir the batter before every dosa; the flours settle quickly.
- Serve with palli (groundnut) chutney or coconut chutney.
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