Instant Ragi Dosa – Crispy dosas made with finger millet (ragi) flour and rice flour.
Instant dosas are a blessing. While traditional dosas require long hours of soaking and fermentation, instant dosas can be made without prior preparation. There are variety of instant dosas one can make using various flours. I love using finger millets for making dosas and idlis, my favourite being sprouted ragi dosa. However when you have not soaked ragi for making dosa, this instant ragi dosa is a great option. Ragi is one of the most nutritious and healthy cereals It is rich in minerals and proteins, Owing to its nutritive properties, it is advisable to include ragi in our diet. There are umpteen number of dishes one can make using ragi. Some of them are dosas, parathas, rotis, laddoo, cake etc.
Dosas are one of the favourite breakfast dishes for many and so is the case with my family. You will find quite a few dosa recipes in this blog. Some of them are Saada Dosa, Neer Dosa, Masala Dosa, Rava Dosa, Jowar Dosa, Masala Neer Dosa, Mysore Masala Dosa, Mixed lentils dosa, Quinoa Dosa, Jini Dosa, set dosa and so on. The dosa recipe for today is instant ragi dosa. This is made by mixing equal quantity or ragi and rice flour. The addition of rice flour makes the dosa crispy similar to rava dosa. I have added chopped onions, chillies, coriander leaves and cumin seeds to the batter. The consistency of the batter needs to be watery in order to attain crispy texture of dosa.
Here is the step by step recipe for instant ragi dosa:
In a mixing bowl, add ragi and rice flour
Add 2 cups of water and mix well
Cover and keep aside for 20 minutes.
Now, add chopped onions, chopped chillies, cumin seeds and salt. Add 2 more cups of water and mix well.
Add chopped coriander leaves and mix. The consistency of the batter should be watery.
Heat a pan and add few drops of oil and spread the oil.
Pour ladleful of batter on the pan. Start pouring the batter from the edges to the centre of the pan.
Let the dosa cook on a low flame.
Drizzle oil at the edges of the dosa.
When the edges of the dosa start getting crispy, loosen the edges of the dosa
Once the dosa is cooked, fold as required and serve with coconut chutney.
1 cup of finger millet (ragi) flour
1 cup of rice flour
1 lonion, finely chopped
1 green chilly, chopped
1 tsp cumin seeds
3 to 4 tbsp chopped coriander leaves
salt to taste
Oil for cooking the dosas
- In a mixing bowl, add ragi and rice flour. Mix using a spoon.
- Add 2 cups of water and mix well.
- Cover and keep aside for 20 minutes.
- Now add chopped onion, chopped chilly, cumin seeds, chopped coriander and salt. Mix well.
- Add 2 more cups of water and mix well.
- The batter should have a thin, watery consistency.
- Heat a pan. I have used cast iron pan. Non-stick pans work well for this dosa.
- Add few drops of oil. Spread the oil. I have used a half cut onion to spread the oil.
- Pour the batter on the pan.
- Start pouring the batter from the edges to the centre of the pan.
- Drizzle oil at the edges of the dosa.
- Cook the dosa on a low flame. This dosa takes more time than the regular dosas to cook and turn crispy.
- When the edges starts getting crispy, loosen the edges.
- Once the dosa is cooked, fold it as required, Serve hot with coconut chutney.
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