Ragi Dosa, a nutritious variant of the traditional South Indian dosa, incorporates ragi (finger millet) flour, offering a wholesome twist to this beloved dish. Rich in calcium, fiber, and essential amino acids, ragi is celebrated for its health benefits, including aiding in weight management and controlling blood sugar levels.
Ingredients
- 1 cup ragi (finger millet) flour ½ cup rice flour ¼ cup semolina (rava) 1 small onion, finely chopped 1-2 green chilies, finely chopped 1-inch piece of ginger, grated A few curry leaves, finely chopped 2 tablespoons coriander leaves, chopped 1 teaspoon cumin seeds Salt to taste Approximately 4 cups water (adjust as needed) Oil, for cooking the dosas
Instructions
- Prepare the Batter: In a large mixing bowl, combine the ragi flour, rice flour, and semolina. Mix thoroughly to ensure an even blend of the dry ingredients. Gradually add 3 cups of water to the mixture, stirring continuously to prevent lumps. The batter should have a thin, pourable consistency, similar to that of buttermilk. Allow the batter to rest for 10-15 minutes. This resting period helps the flours absorb water, resulting in better texture and crispiness in the dosas. Incorporate Aromatics and Seasonings: After resting, add the finely chopped onion, green chilies, grated ginger, curry leaves, coriander leaves, cumin seeds, and salt to the batter. Mix well to distribute the aromatics evenly throughout the batter. If the batter has thickened during the resting period, adjust the consistency by adding more water. A thin batter is crucial for achieving crispy dosas. Cook the Dosas: Heat a non-stick tawa or skillet over medium heat. Ensure it's adequately hot before pouring the batter. Lightly grease the tawa with a few drops of oil. Stir the batter well before each dosa to prevent settling of ingredients. Pour a ladleful of batter onto the tawa, starting from the edges and moving towards the center. Due to the batter's thin consistency, it will naturally spread, forming lace-like patterns. Avoid using the ladle to spread the batter, as this can cause unevenness. Drizzle a few drops of oil around the edges and on top of the dosa. Cook on medium heat until the edges lift, and the surface turns golden brown and crispy. Typically, ragi dosas are cooked on one side only and not flipped. Once cooked, carefully remove the dosa using a spatula. Serve: Serve the ragi dosa hot, accompanied by coconut chutney, sambar, or any chutney of your choice. Tips for Perfect Ragi Dosas: Consistency is Key: Ensure the batter is thin and pourable. A thick batter will result in soft dosas, lacking the desired crispiness. Stir Before Each Dosa: The ingredients tend to settle at the bottom. Stirring the batter before pouring each dosa ensures uniform distribution. Maintain Medium Heat: Cooking on medium heat allows the dosa to become crispy without burning. Serve Immediately: Ragi dosas are best enjoyed hot and crisp. Serving them immediately after cooking enhances the dining experience.
Tips & Notes
- Consistency is Key: Ensure the batter is thin and pourable. A thick batter will result in soft dosas, lacking the desired crispiness. Stir Before Each Dosa: The ingredients tend to settle at the bottom. Stirring the batter before pouring each dosa ensures uniform distribution. Maintain Medium Heat: Cooking on medium heat allows the dosa to become crispy without burning. Serve Immediately: Ragi dosas are best enjoyed hot and crisp. Serving them immediately after cooking enhances the dining experience.