Ragi Dosa

Looking for a healthy yet satisfying breakfast or dinner idea? Say hello to Ragi Dosa – a crispy, earthy dosa made from finger millet flour (ragi), rice flour, and simple Indian spices. This South Indian-inspired dish is a powerhouse of nutrition and flavor.

What is Ragi?

Ragi, also known as finger millet, is a nutrient-rich grain commonly used in South Indian cooking. It’s loaded with calcium, iron, fiber, and essential amino acids, making it a fantastic alternative to refined grains. Ragi is especially popular in households looking for diabetic-friendly and bone-strengthening foods.

Why You’ll Love Ragi Dosa

• Quick and easy – no fermentation required!
• Crispy and flavorful
• Naturally gluten-free
• Great source of calcium, iron, and fiber
• Pairs well with chutneys, sambar, or even a dollop of curd

Ingredients

• 1 cup ragi flour (finger millet flour)
• ¼ cup rice flour
• 2 tbsp semolina (rava/sooji) – optional, for added crispiness
• 1 small onion, finely chopped
• 1–2 green chilies, finely chopped
• 1 tsp cumin seeds
• A few curry leaves, chopped
• 2 tbsp coriander leaves, chopped
• Salt to taste
• 2½ to 3 cups water
• Oil or ghee for cooking

Instructions

1. Prepare the batter
   In a mixing bowl, combine ragi flour, rice flour, semolina, chopped onions, green chilies, cumin seeds, curry leaves, coriander, and salt. Gradually add water and mix to form a thin, watery batter. Let it rest for 10–15 minutes.
2. Heat the pan
   Heat a non-stick or cast iron dosa pan. Make sure it’s well-seasoned and hot before you pour the batter.
3. Pour the dosa
   Stir the batter well each time before pouring. Take a ladleful and pour it from the edges towards the center, letting it spread naturally (similar to neer dosa technique). Don’t try to spread it like regular dosa batter.
4. Drizzle oil or ghee
   Drizzle a little oil or ghee around the edges. Let it cook on medium flame until the edges crisp up and the bottom turns golden brown.
5. Serve hot
   Serve your crispy dosa hot with coconut chutney, tomato chutney, or sambar.

Tips for Perfect Ragi Dosa

• Always stir the batter before each pour – the flour tends to settle at the bottom.
• Use a ladle with a spout for easy pouring.
• Keep the pan on medium heat – too hot and the batter won’t spread, too cold and it won’t crisp.
• If you want to skip onions and chilies, you can make a plain version with just salt and cumin.

Variations

• Ragi Set Dosa: Make thicker dosas with fermented batter for a soft, spongy texture.
• Instant Ragi Pesarattu: Add moong dal and blend with ragi flour for a protein-rich version.
• Kids’ Version: Add grated carrots and a pinch of jeera for a milder, kid-friendly dosa.

Ragi dosa is proof that healthy food can be incredibly delicious and easy to make. With minimal ingredients and prep time, you can whip up a batch of crispy dosas that nourish your body and satisfy your cravings. Whether it’s for breakfast, brunch, or dinner, this millet-based marvel is sure to win hearts!