on Apr 01, 2024
We’ve spoken about how I’m trying to incorporate more millets in my diet and this by far is my favourite recipe. In fact now that I think about it, Ragi or Finger Millet has by far been my most used millet. Because its so easy to incorporate – I use it to make ragi crepes, pancakes, cake and even ragi soup.
And today I have this delicious Instant Ragi Dosa for you – a super healthy, hearty breakfast that takes minutes to put together. Dosa is our go-to breakfast on my days and we do a lot of different kinds – regular dosa, oats dosa, banana dosa, millet dosa with a fermented batter, neer dosa, banana dosa and chilla. This Ragi Dosa is a current favourite because its more filling than regular dosa, doesn’t need fermentation and a great way to incorporate ragi into the diet.
If you want to learn more about millets, including the types, how to cook them, ideas to include them in your diet and a lot more, make sure to check out my Millets 101 article.
Ingredients for Ragi Dosa
Here’s a quick picture of all the ingredients you’ll need for ragi dosa. Ragi flour or Finger Millet Flour is easily available at most places these days. The Instant Dosa variety is really fast to put together and generally results in really crispy, lacy dosas. The batter can be made the previous night or 30 minutes before cooking. The only time consuming part is cooking the dosas because they take about 7-8 minutes to cook, but if you keep two skillets, you can turn them out pretty fast. Either way, the effort is totally worth it!
Top tips to cook Ragi Dosa
While making the batter, start by mixing all the dry flours with a little water to make a thick, lump free paste. Then add the other ingredients and water to make a thin, flowing batter Rest the batter for at least 30 minutes – this helps the semolina to swell up. The batter is best consumed on the same day, but can also be made the previous night and kept Give the batter a stir before each dosa. This helps mix any flour thats settled at the bottom Unlike regular dosas, the batter doesn’t have to be spread. It should be poured and swirled around on a hot pan. As it hits the pan, it’ll set into a lacy pattern. If you see any large unfilled pockets, pour a little batter to fill them (watch the video to see how this is done). Cook the dosas on a low flame so that they cook well and become crispy You might have to add a little more water to the batter mid way in case the batter becomes too thick. It should be the consistency of milk.
This dosa is really versatile. You can also add some grated carrots or thinly sliced cabbage to the batter. Another great addition is to stuff the dosa with grated paneer, or crack an egg on it while its cooking. Choose from my trio of chutney recipes for a super delicious breakfast. LOVE THIS RECIPE? Subscribe to my newsletter and be the first to receive all new recipes!
