ragi dosa, how to make ragi dosa
Ragi also called as nachni in hindi and finger millet in English is a very staple food in many parts of Karnataka and Maharashtra. It is said to be a poor man’s grain since it is cheap and highly nutritious. The most interesting fact is that this grain needs no fertilizer and no pesticide while growing up. Rarely do they get infestations. In such cases very minimal quantities of pesticides are used. This is one of the main reasons why it is preferred by most people especially in small towns and villages.
ragi dosa can be made in various ways. But for me the simplest, easiest and tastiest version is to mix it with dosa batter and use. This way the protein content is more, so I prefer this. They come out crispy with a nice aroma of ragi. The proportions can be varied too, but with these proportions, there is no fuss at home, every one eats it.This time I made this for my kid’s after school snack and he chose to eat with the ulavacharu (horse gram soup, Andhra style). I was surprised at this combo. They just tasted great. You can serve these dosas with any chutney you like. Will update the post in future with other versions of this dosa.
ragi dosa with step by step pictures
1. Mix the dosa batter, salt and ragi flour with 90 to 110 ml water. (Use more water if needed).
2.Bring it to a pouring consistency. Remove lumps if any.
3. This step is optional. Heat a pan with 1 tsp oil, add cumin, mustard, dal when they begin to splutter, add curry leaves, hing. Off the heat. Add chilies, onions and coriander leaves to this.Pour this over the batter. Mix well.
5. Smear oil over a tawa and heat it.Do the water test to check if the tawa is hot enough. Pour the batter all over thinly and do not spread with the ladle. Instead quickly tilt the tawa to a side, so that the batter flows to the sides and spreads. My dosa in the step by step pic looks a bit thick since I was focusing on the photo clicks and not on the dosas, but you actually get thin and lacy dosas as you see in the main pics.Pour little oil over the edges. Let it cook. Flip to the other side and cook..
6. Flip back and fry till you get the right crisp. Serve hot to eat crispy. Serve with chutney
ragi dosa recipe below
- 1 cup of thin fermented dosa batter (refer notes)
- ¼ cup of ragi flour (refer notes)
- Salt to taste
- oil for drizzling around the dosas
- 1 small onion
- 1 to 2 green chilies
- 1 sprig curry leaves or coriander leaves chopped
- 1 tsp oil
- pinch of mustard
- pinch of cumin / jeera
- pinch of hing
- pinch of urad dal (optional)
- In a bowl, mix together batter, flour and salt with just enough water to make a batter of the pouring consistency.
- Seasoning is optional. But if you wish just go ahead, heat oil in a small pan, add mustard and cumin when they begin to splutter add the dal and then curry leaves, green chilies and hing.
- Pour this to the batter. Mix well.
- Grease a tawa until hot, check if hot by sprinkling water, it has to sizzle.
- Pour the batter thinly and then tilt it to a side for the batter to spread, do not spread with ladle.
- Drizzle a tsp oil around the dosa. Cook on both sides till done.
- Repeat until you finish the entire batter.
- Serve with your favorite chutney.
I use the store bought one, I do not know if the sprouted ragi flour works fine to get crispy dosa.
If you are looking for more ideas to include ragi in your diet, check
ragi java or porridge
ragi cocoa malt