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Instant Ragi dosa made three ways with step by step pictures. Ragi dosa made using ragi flour, rice flour made into thin batter and cooked into thin crepes like which makes perfect finger millet dosa.
TABLE OF CONTENTS
Ragi Dosa Recipe
Dosa is my all time favourite. I love it so much, that i make it at least once a week. I love to serve it with chutney and sambar.
Ragi dosa is my mother’s favorite dosa and mine too. If we go to any restaurant, the first thing we order is Ghee Roast, Paper Roast or Ragi Dosa. We used to make fun of amma for this, but she never cares about anything other than digging in straight away. We make ragi dosa at home often, My version is so quick and instant, that is how I like my food, “FAST & INSTANT”.
Similar Recipes
Idli Recipes
Dosa Recipes
Chutney Recipes
Sambar Recipes
Version 1 : Ragi Dosa Recipe
1)Take Ragi flour in a bowl.
2)Add in yogurt / curd
2)Add in coconut
3)Add in curry leaves
4)Add in water
5)Add in cumin seeds and black pepper
6)Add salt to taste
7)Mix well. The batter has to be little thin.
8)From a height pour the batter so small holes form on it
9)Drizzle oil and cook till golden and crispy on bottom
10) Flip over and cook.
11)Serve with chutney.
Version 2: Ragi Dosa with Urad Dal & Rice
This version of ragi dosa is made with grinding rice and urad dal together and mixing with ragi flour. The dosa is crispy.
This is the dosa which i was talking in this idli post. Actually both are same recipe,but there is one variation that you don’t have to add baking soda in this. But i wanted to post this as a separate post because of the pics. If i join this in that idli post then i cannot show the beauty of the crispy dosa clearly to you.
This dosa turned out so crispy, not like my instant ragi dosa. I loved it so much, so make yourself a batch of this batter and you can make fluffy ragi idly and crispy ragi dosa. TWO IN ONE..I served it with tomato chutney. So give this a try and let me know how it turns out for you.
Ragi Dosa with Urad Dal & Rice Ingredients
Rice – 1 ½ cup ( I used idli rice)
Urad dal / Whole Ulundu Paruppu – ¾ cup
Ragi Flour – 1.5 cup
Salt to taste
Water as needed
Oil for Pan frying dosa
Ragi Dosa Preparation
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Wash and Soak rice and dal separately, Soak them in water separately for 4 to 6 hours. CHECK NOTES.
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Once they are soaked, grind them separately by adding little water at a time to a smooth paste. Transfer them to a large container.
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Now add in ragi flour and salt. Mix well. Cover and let it ferment overnight.
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The next morning, the batter would be risen, fold it well.
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Add some water to it and mix to get the right consistency. It shouldn’t be too thin or too thick.
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Now heat a tawa, take ladleful of batter and make thin dosa.
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Drizzle oil around the sides.
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Let it cook till it gets golden, flip over and cook for few more sec.
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Remove and serve.
Pro Tips
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This is my little secret trick for soaking rice and dal in 30 mins. I just add some hot water(not boiling) over the dal and rice and leave it for 30 mins. Then i drain them and while grinding i add ice cold water to grind. This is how i did this idli and it came out really soft and good.
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The batter should not be too thick , It should be little thin but not too thin
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Dal and Rice should be grinded till it is smooth, a little grit in rice is not a issue, since rice would never grind to a smooth paste in mixie.
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Use a large container when you are fermenting, because my batter rised too much and a little over flowed.
Pictorial:
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| Measure rice, urad dal and ragi flour |
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| The batter is thick |
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| take some batter in a bowl |
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| add water to it |
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| the batter should be little thin |
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| heat a tawa |
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| pour some batter |
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| spread it thinly and drizzle oil around the sides |
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| cook till it is golden |
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| flip over and cook |
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| serve |
Version 3 : Instant Ragi Dosa
This Version of Ragi Dosa has Curd added which makes the dosa crispy and spongy at the same time.
Many of you have been asking for health and diet recipes. So I have started making healthy dishes which I often won’t do. So thanks guys for asking me. Ok. When you are up against stress and tension and have no time to cook anything, our lovable dosa or idli comes in handy. But sometimes it makes us so bore when we have same dish again and again..So let’s have a small variation in our traditional dosa recipes..This Dosa is a instant variety, so you can whip up this any night of the week..I have one more instant dosa recipe in my blog which is Instant Oats Dosa. As you all know that ragi is good for diabetics..It controls your blood sugar level and keeps it in balance..I will post many more ragi dishes soon, so wait for it.
Ragi Dosa | Ragi Dosa Recipe | Recipe for Ragi Dosa | Finger Millet Dosa Recipe
Instant Ragi dosa made three ways with step by step pictures. Ragi dosa made using ragi flour, rice flour made into thin batter and cooked into thin crepes like which makes perfect finger millet dosa.
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Ingredients
Version 1 Ragi Dosa
Version 2 Ragi Dosa
Version 3 Ragi Dosa
Instructions
Version 1 Ragi Dosa
Version 2 Ragi Dosa
Version 3 Ragi Dosa
Notes
2)The batter should not be too thick , It should be little thin but not too thin
3)Dal and Rice should be grinded till it is smooth, a little grit in rice is not a issue, since rice would never grind to a smooth paste in mixie.
4)Use a large container when you are fermenting, because my batter rised too much and a little over flowed.
Source: Yummy Tummy
