Ragi Rava Dosa (Instant Ragi Dosa Recipe)

  • July 15, 2020
  • 6 Comments
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Crowd Favourite South Indian Breakfast Recipe Rava Dosa just got healthier – Presenting Ragi Rava Dosa Recipe. Your kids will never say no to Ragi again!

Ragi Rava Dosa (Instant Ragi Dosa Recipe)

Looking for easy breakfast recipes using Ragi Flour? Try this Ragi Rava Dosa Recipe, an Instant South Indian Breakfast Recipe using Sprouted Ragi Flour. Crispy, Delicious vegetarian and vegan breakfast recipe.

I am sure you are all fans of Rava Dosa. We love Rava Dosa too but try to avoid the Maida or the refined flour which is added in the traditional recipe.

This Instant Ragi Rava Dosa recipe that I share today doesn’t use any refined flour yet gives you the exact same results of the traditional rava dosa – of course with the added health benefits of Ragi Flour.

Ragi Rava Dosa served with podi and chutney

Also, since this is an instant breakfast recipe – There is no soaking of lentils or grinding involved!

This breakfast recipe is one of the best ways to feed ragi to kids. I guarantee they will request you to make this breakfast for them on repeat! Take my word for it, will you?

Breakfast Recipes with Ragi Millet

  • Ragi Idli – Traditional Idli Recipe with Whole Ragi Grains
  • Ragi Rotti – Traditional Karnataka style gluten free Vegan roti or flatbreads using sprouted ragi flour.

This dosa not only makes a great breakfast option but also a filling after school snack for kids.

South Indians love to consume “tiffin” which is snacks or breakfast items as early dinner and this Ragi Rava Dosa makes a great choice as evening tiffin with a side of leftover sambar from lunch or freshly ground chutney.

I normally cook this over weekends when we both can enjoy it piping hot as brunch. You can serve this dosa with some potato masala and turn them into Ragi Rava Masala Dosa too!

Here’s how I make this delicious Ragi Rava Dosa –

  • Sprouted Ragi Flour – Instead of regular Ragi Flour, I have used Sprouted Ragi Flour. It is made by crushing sprouted ragi (whole grain). The sprouting enhances the fibre, iron and protein element of the flour. All necessary components for growing kids.
  • Brown Rice Flour – Rava Dosa has rice flour for the crispiness. I have added brown rice flour instead of regular white rice flour.
  • Rava or Semolina – Rava Dosa is incomplete without semolina. Use Sooji Rava, a variety that is used to make upma at home.

Note – I have used store bought Sprouted Ragi Flour. If you cannot source it, use regular Ragi Flour, same quantity.

One of the ingredients that I love adding in Rava Dosa is Milagu or Black Peppercorns. You can skip it or reduce the quantity as per your preferences. I would, however, recommend not to skip it.

Vegan Ragi Rava Dosa

Traditionally Rava Dosa contains curd. However, I have kept the recipe Vegan and skipped all / any dairy products. If you do not have any dietary restrictions, I highly recommend cooking the dosa with ghee.

I have cooked the dosa using sesame oil.

Tips to Make Best Ragi Rava Dosa

  • Sift your flours (in this case – Ragi and Rice Flour) to remove impurities.
  • To avoid Dosas from tearing and sticking to the pan – Always rest your batter for 20 minutes before making the dosa. The store bought flours have to soak the moisture.
  • Rava dosa takes time to cook. The flame should be medium else the bottom will burn and centre remains uncooked.
  • Never spread the batter with a ladle. Use the ladle to splash and pour the batter on the hot pan. The mark of a true rava dosa is the lacy texture and that cannot be achieved if you try to pour the batter and spread like regular dosa.
Ragi Rava Dosa with sprouted ragi flour

For beginners, always ensure you grease the pan well before starting. The first dosa might not be your best attempt but with practice, you will get there.

Best part about instant dosa varieties is that you don’t have to wait to enjoy a good dosa. With ready flours in the pantry, one can dish out dosas like a pro, anytime!

Pro Tip to Store Flour – Since I live in Mumbai which is mostly humid, the store bought flours doesn’t last long at room temperature. Hence, I refrigerate them or store them in the freezer.

For making dosas, I measure the quantity required and keep it in a bowl until it attains room temperature.

Instant Dosa Recipes on the blog –

Step by Step Ragi Rava Dosa Recipe

In a bowl, sift the sprouted ragi flour and brown rice flour (1 cup each) and keep aside. Now measure and add semolina or rava (1/2 cup).

Ragi Flour, Rice Flour, Rava for the rava dosa batter

To this bowl, add finely chopped onions, green chillies, grated ginger, peppercorns, cumin seeds, curry leaves and salt to taste.

Ingredients for Ragi Rava Dosa

Mix well and then add water. The batter should be flowing and watery.

Adding water to make a runny rava dosa batter
Watery Rava Dosa Batter

Cover and rest this batter for 20 minutes. After 20 minutes, mix the batter once again and check consistency. If you feel the batter is thick, add water.

Heat a pan, season it with oil and then pour this batter with a ladle. No spreading.

Ragi Rava Dosa cooking on hot griddle

Drizzle oil on the sides and centre. Allow it to cook on medium heat.

Once cooked, flip, add oil and allow the other side to turn crispy and golden. Serve immediately with chutney and sambar.

Ragi Rava Dosa is ready to serve

Recipe Notes

  • If making for kids, adjust the quantities of green chillies and black peppercorns. Instead of whole peppercorns, you can add pepper powder too.
  • Every single time you pour the dosa batter, ensure you have mixed the batter well. We are using instant flours and it may settle down at the bottom.
  • The dosa recipe is vegan. For gluten free version, skip the semolina and just add both the flours i.e. Ragi and Rice. The dosa would still be crispy and taste great but no longer can be called as Ragi Rava Dosa if there is no semolina.

FAQ’s About the Recipe

(1) How long does the Instant Ragi Rava Dosa Batter last?

Since this is an instant batter, I prefer using this up within 24 hours. Rarely we have leftover batter in refrigerator as I tend to make only a required amount depending upon our consumption.

(2) Can I make ahead these dosas?

Rava Dosa of all sorts have to be eaten fresh, straight off the pan. The crispiness of the dosa is enjoyed best when consumed hot.

Side Dish for Ragi Rava Dosa

Dosa has three best accompaniments viz. Chutney, Podi and Sambar.

Crispy Ragi Rava dosa recipe

Ragi Rava Dosa (Instant Ragi Dosa)

Vidya Narayan
Ragi Rava Dosa is an Instant South Indian Breakfast Recipe using Sprouted Ragi Flour. Crispy, Delicious Ragi Dosa recipe which is kid friendly, vegan and easy to make using store bought flours.
5 from 4 votes
Prep Time 10 mins
Cook Time 30 mins
Resting Time 20 mins
Total Time 1 hr
Course Breakfast, Snack
Cuisine South Indian
Servings 12 Dosas

Ingredients
  

  • 1 cup Sprouted Ragi Flour 1 cup is 250 ml measurement
  • 1 cup Brown Rice Flour
  • 1/2 cup Semolina or Sooji Rava
  • 1 cup Finely chopped onions
  • 5-6 nos. Green Chillies finely chopped
  • 2 tsp Grated Ginger
  • 2 tsp Cumin Seeds or Jeera
  • 2 tsp Milagu or Black Peppercorns
  • Few sprigs of curry leaves
  • Salt to taste
  • Water as required for the batter (approx 4 to 5 cups)

Instructions
 

  • In a bowl, sift the sprouted ragi flour and brown rice flour (1 cup each) and keep aside. Now measure and add semolina or rava (1/2 cup).
  • To this bowl, add finely chopped onions, green chillies, grated ginger, peppercorns, cumin seeds, curry leaves and salt to taste.
  • Mix well and then add water. The batter should be flowing and watery.
  • Cover and rest this batter for 20 minutes. After 20 minutes, mix the batter once again and check consistency. If you feel the batter is thick, add water.
  • Heat a pan, season it with oil and then pour this batter with a ladle. No spreading.
  • Drizzle oil on the sides and centre. Allow it to cook on medium heat.
  • Once cooked, flip, add oil and allow the other side to turn crispy and golden. Serve immediately with chutney and sambar.

Notes

  • If making for kids, adjust the quantities of green chillies and black peppercorns. Instead of whole peppercorns, you can add pepper powder too.
  • Every single time you pour the dosa batter, ensure you have mixed the batter well. We are using instant flours and it may settle down at the bottom.
  • The dosa recipe is vegan. For gluten free version, skip the semolina and just add both the flours i.e. Ragi and Rice. The dosa would still be crispy and taste great.
Keyword instant ragi dosa, ragi dosa recipe, ragi rava dosa, ragi recipes for kids
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!

Vidya Narayan

Views: 1216

Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

This Post Has 6 Comments

  1. Pavani

    5 stars
    That is such a lacy and delicious looking rava dosa. Love the addition of ragi flour instead of maida. Will be trying this recipe very soon.

    1. Vidya Narayan

      Thank you so much and I am so glad you liked it. We make this often at home as we avoid maida as much as possible.

  2. Avin

    5 stars
    I am drooling at these pictures. Coincidentally I have all the ingredients. I am going to give this a try this week, might have to wait till the weekend but will do!

    1. Vidya Narayan

      Thank you so much

  3. Anita Cardoza

    5 stars
    I tried making this and turned out so well. Dosas turned out very lacy and crispy ! Addition of ragi also gives the calcium dose. Thankyou so much for this wonderful recipe. Will be making this often now

    1. Vidya Narayan

      Thank you so much Anita for your feedback and so happy the dosas turned out well. Cheers. Keep visiting us for more such delicious and healthy treats.

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