Print

Ragi Dosa Recipe | Savoury Finger Millet Pancake

This is a really nutritious and filling breakfast option. it is tasty too and has the goodness of finger millets.
Course Breakfast
Cuisine South Indian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 10 dosas

Ingredients

  • 1.5 cups Ragi flour finger millet flour
  • 1/2 cup Rava or semolina
  • 1/2 cup rice flour
  • 1 cup curd
  • 1 inch ginger
  • 2 green chillies
  • 3-4 cloves garlic
  • 1/4 fresh coconut grated
  • 1 chopped onion
  • 1 tsp. cumin seeds
  • 2 sprigs curry leaves
  • 1 tsp. finely chopped coriander leaves
  • 1 tbsp. chopped dill leaves optional
  • Salt to taste
  • Oil to fry

Instructions

  1. Take ragi flour, rava and rice flour together. Mix is well with curd and water and leave it aside for 10 minutes.
  2. Now blend together ginger, garlic, green chillies, curry leaves and coconut in a blender.
  3. Add this to the millet mix.
  4. Before starting to prepare dosas, add the finely chopped onion, dill leaves and coriander leaves. Thin down the batter which must have become thicker by now.
  5. It must be of a runny consistency just like rava dosa batter.
  6. Heat a tava/griddle/pan.
  7. Smear oil. When the pan is hot, spread out the batter to form a thin crust on the tava.
  8. Sprinkle some more oil on top.
  9. Cover and cook on medium high flame till the bottom is crispy.
  10. You don't need to cook it on both sides.
  11. It should look completely brown like chocolate.
  12. Now take it out and serve hot with chutney or sambar. It is crispy and tasty.

Recipe Notes

You can skip dill leaves if you don't have it though I think it adds a distinct taste.

You don't need to ferment the batter.

After making dosas, store the remaining in the fridge. Don't allow it to ferment.

These dosas are really filling and surprisingly tasty too.

Serve with any chutney or sauce you like. Goes well in the kids tiffin too.

It tastes best hot but tastes good even at room temperature.