It is so amazing to note that all our traditional Indian recipes , have been well thought out and created by our ancestors . Each recipe has been created keeping in mind the produce available locally, the climatic conditions and the nutrients required to build a strong immune system. 'Ragi' or the finger millets have been in our food culture for years. It is a 'powerhouse' of various vitamins and minerals including iron and is the best ingredient to fight 'anaemia', which is more common among women and growing up children. 'Ragi' is a great addition to our daily diet and as they are highly fibrous and takes a longer time to digest, it is most suitable to eat ragi dishes for breakfast.
This ragi dosai recipe is an instant one , that is, 'no fermentation is required. Follow my simple steps and at the end of it you are going to get crispy, tasty and healthy ragi dosa/dosai.
Ragi Dosai | Ragi Dosa| Finger Millet Crepes from South India :
Preparation time : 30 minutes
Cooking time : 20 minutes
Makes : 20-25 dosai/dosa
1 cup = 250 ml cup
Special Vessel/equipment : spoon ladle, iron tawa/skillet
For the batter:
1 cup ragi flour
1/2 cup rice flour
1/4 cup whole wheat flour ( optional)
1/4 cup semolina/rava
1 cup buttermilk ( diluted from 1/4 cup whisked thick curd)
1 teaspoon cumin seeds ( lightly crushed)
1 sprig curry leaves (torn roughly)
1/4 cup finely chopped cilantro
2 cups water (adjust)
salt to taste
For adding directly on the skillet:
1 large onion ( finely chopped)
2 green chillies ( slit lengthwise and finely chopped)
1 " fresh ginger ( grated)
2 teaspoons sesame oil
1. Mix all the ingredients given ' for the batter' in a deep vessel.
2. Add water little by little and bring the batter to a thin poring consistency.
Chef tip : To check for the right batter consistency, dip the ladle inside the batter for a second, lift , turn and check the back of the ladle. There should be a very thin coating of the batter only. If you are able to see the ladle clearly, then your batter is perfect, else add little more water.
3. Let the batter rest for 30 minutes.
4. Heat a tawa/skillet over low flame, brush the tawa with sesame oil.
5. When the skillet is hot, sprinkle the onions, chillies and ginger on the tawa and let it cook for 30 seconds.
Chef tip : Do not disturb the onions with a ladle. Cook them over low flame only.
You can refer to this video (click the link) that I took while making this dosai.
6. Now pour the batter over the tawa starting from the outside in a circular motion and filling the gaps.
Chef tip: The batter will instantly form bubbles/holes when it touches the hot tawa. This is the indication that the tawa is of the right temperature and the batter is of the right consistency.
7. Spread oil on the sides of the dosai and close it with a lid.
8. After 2-3 minutes, flip the dosai and cook the other side.
9. Remove and repeat the process for the rest of the batter.
Your delicious ragi dosai is ready to be served with your choice of chutneys.
Chef Tips :
1. You can refer to my Visiri dosai recipe for more tips on making these kinds of instant dosai.
2. The skillet/tawa needs to be very hot when you are pouring the dosa batter.
3. After making each dosa, check if water needs to be added to the batter.
4. I make ragi dosa without adding any wheat flour and buttermilk but with just plain rice flour and ragi flour with water and they turn out crispy too. So , if you are looking to make gluten free and vegan alternative, you can try it out.
Happy Cooking !