Ragi Dosa is a simple finger millet dosa commonly prepared in South Indian homes. It does not require fermentation and can be put together quickly with ragi flour, rice flour, onion, green chilies, and a little curd or buttermilk.
The onion and green chili paste gives the dosa extra flavor, while rice flour helps improve the texture. I especially like serving it hot with a spicy onion chutney.
Ragi Dosa / Kelvaragu Dosai / Finger Millet Dosa
Recipe Details
Dosa / Tiffin
South Indian / Tamil Nadu
Sashi
10 minutes
10 minutes
20 minutes
2
Ingredients
- Ragi flour / Finger millet flour – 2 cups
- Rice flour – 1 cup
- Small onions – 4, or 1/2 large onion
- Green chilies – 2
- Asafoetida / Hing – 1/8 tsp
- Salt – to taste
- Water – 1 cup, plus a little more if needed
- Buttermilk or curd / yogurt – 1/4 cup
Preparation
- Peel the onions and roughly chop them.
- Add the onion and green chilies to a blender and grind into a fine paste.
- Transfer the ground paste to a mixing bowl.
- Add the asafoetida, salt, and buttermilk or curd.
- Add the ragi flour and rice flour.
- Pour in the water gradually while whisking continuously so the batter remains smooth and lump-free.
- Mix until the batter reaches a smooth, pourable dosa-batter consistency. Add a little more water only if needed, since different flours can absorb different amounts.
Cooking Instructions
- Heat a dosa tawa or non-stick pan over medium heat.
- Stir the batter well before making each dosa, as the flour can settle while standing.
- Pour a ladleful of batter onto the hot pan and spread it gently into a thin dosa.
- Cook until the bottom is set and lightly browned.
- Flip the dosa and cook briefly on the other side.
- Remove from the pan and serve immediately.
- Repeat with the remaining batter, adjusting the consistency with a little water if it thickens while standing.
Tips
Sieve the Flour: Sieving the ragi and rice flour before mixing can help produce a smoother batter with fewer lumps.
Add Water Gradually: Pouring the water little by little while whisking makes it easier to control the consistency and prevents lumps.
Batter Consistency: The batter should be thin enough to spread easily but not so watery that the dosa tears while cooking.
Curd or Buttermilk: Either can be used. If using thick curd, mix it well into the batter and adjust the consistency with water.
Stir Between Dosas: Ragi flour can settle quickly, so stir the batter before pouring each dosa.
Serving Suggestion
Serve Ragi Dosa hot with onion chutney, coconut chutney, peanut chutney, sambar, or your favorite South Indian side dish.
Leave a Reply