Ragi dosa is a healthy breakfast from the South Indian cuisine made with finger millet. Nachni, ragulu, kezhvaragu, marwa are other regional names of finger millet or red millet. This whole grain is a staple in many parts of Kerala, Karnataka and Andhra Pradesh. I make ragi dosa often at home either as breakfast, brunch or even dinner.
There are multiple ways of making ragi dosa:
First method is the instant dosa that can be made in minutes by mixing ragi flour with yoghurt and water or buttermilk. This recipe is similar to instant oats dosa recipe.
Second method is to soak the ragi grains, blend it and then ferment it. This is similar to making the traditional dosa batter where rice, urad dal is soaked, blended and fermented.
The third method is to just mix some ragi flour to left over dosa batter. This method is good to adopt when people at home have tastes for different dosa varieties. In the below recipe I am sharing the third method of preparation of ragi dosas.
Ingredients
- 1 cup Dosa batter, fermented
- 4-5 tbsps. Ragi flour
- Salt, to taste
Method
- Take the fermented dosa batter in a bowl.
- Add the ragi flour and salt to it. If the dosa batter is too thick, add some water to it to make it to a runny consistency.
- Mix them together. Adjust the water content if required.
- The batter must be of pouring consistency. To make crispy dosas the batter must be slightly thick.
- Next, grease the pan with oil and pour the dosa batter on it.
- Spread the batter to form a thin circular shape. Drizzle oil on the dosa.
- After some time, the edges of the ragi dosa will begin to leave the pan. Flip it over and cook again.
- Serve these yummy dosas with chutney or sambhar.
