Ragi Rava Dosa is an Instant South Indian Breakfast recipe using ragi Flour, rice flour, herbs and spices. This Instant Ragi Dosa is crispy, delicious and tastes best served wtih sambar, chutney and podi.
If you are fans of rava dosa, chances are you will love this recipe. This is a rava dosa recipe without maida or all purpose flour.
This is an instant breakfast recipe which means there is no soaking or grinding involved. It is made with store bought flours, few ingredients from refrigerator / pantry and quickly turned into a wholesome breakfast treat for the whole family.
Ragi or finger millet is rich in calcium (plant-based) and excellent for growing kids. This recipe is an excellent way to introduce ragi in your diet.
In a typical South Indian household, dosa is consumed as "tiffin" or early dinner. This recipe makes an excellent weekday dinner with a side of chutney and sambar.
Looking for more Ragi recipes, try Ragi Idli and Ragi Rotti from the blog.
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Ingredients
Sprouted Ragi Flour - Instead of plain Ragi flour, I have used Sprouted Ragi Flour.
The flour is made by crushing sprouted ragi (whole grain). The sprouting process enhances fiber, iron and protein. All necessary components for growing kids and adults.
Sprouted Ragi flour is readily available in stores. If you cannot find it, use regular ragi flour.
Brown Rice Flour - Rice flour gives crispiness to rava dosa. I have used brown rice flour. Feel free to use regular white rice flour.
Rava or Semolina - Use Sooji Rava or Upma Rava for the recipe.
Finger Millet (Ragi) and Rice Flour are both gluten free flours. Semolina contains gluten (coarsely milled durum wheat).
Vegan Ragi Rava Dosa - Traditional rava dosa includes curd or yogurt. The ragi rava dosa is a dairy-free recipe.
I have used sesame oil or gingelly oil for cooking rava dosa. If you are not particularly looking for a Vegan recipe, feel free to use ghee or clarified butter.
Pro Tip to Store store bought flour - To avoid flour bugs or tiny worms in store bought flours, store the flour in the refrigerator. It increases shelf life. This is particularly useful if you live in tropical/hot/humid weather conditions.
How to make Ragi Rava Dosa Recipe
In a mixing bowl, sift ragi and brown rice flour. Add semolina.
To this, add finely chopped onions, green chilies, grated ginger, peppercorns, cumin seeds, curry leaves and salt to taste.
Next add water. The batter should be watery in consistency. Use a whisk to mix for a lump-free batter.
Cover and rest the dosa batter for 20 minutes. After 20 minutes, mix the batter and check consistency. If the batter is thick, add water, adjust seasoning and mix.
Note - Flour absorbs moisture which may change batter consistency while it is resting.
Heat a pan, season it with oil and then pour the batter in a circular motion (from a height).
Drizzle oil on the sides and center. Allow it to cook on medium heat.
Flip the dosa, cook on both sides until the edges are crispy and brown. Serve hot with chutney and sambar.
Tips to Make Best Ragi Rava Dosa
Sift the flour. It makes the instant dosa batter light and lump-free.
For any instant dosa - Rest the batter for 20 mins before cooking dosa. This prevents the dosa from tearing and sticking to the pan.
Patience is the key - Cook dosa on medium flame. Allow the edges to brown a bit before scraping it with a spatula.
For lacy rava dosa - Use a stainless steel cup or bowl OR ladle to pour the batter (from a height) on the hot griddle. Try to evenly pour the batter (spread uniformly) for thin lacy texture.
For beginners, you will end up with torn and uncooked dosa in your first couple of attempts. Keep trying. Consistency of the batter and the way it is poured on the hot griddle is the key.
FAQ's
Instant Ragi Rava Dosa batter lasts for 24-48 hours. Store in an airtight container in the refrigerator. Use the batter quickly. If stored for too long, dosa tends to stick on the hot griddle.
Rava Dosa is best eaten fresh. If stored and re-heated, it will lose crispiness. There will be no compromise in taste.
Serving Suggestion | Side dish for ragi rava dosa
Serve Instant Ragi Rava Dosa with Potato Masala for weekend brunch. It is super delicious and filling with a side of Sambar, Podi and chutney.
Here are some of the chutney recipes to try - Tomato Chutney and Sutta Kathirikkai Chutney (roasted eggplant).
Serve Dosa with Podi (dry chutney) - Thengai Podi (coconut), Ellu Podi (Sesame) and Murungai Keerai Podi (Moringa)
More Dosa recipes to try
Foxtail Millet Dosa (Thinai)
Instant Kambu Dosai (Bajra Flour Dosa)
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Ragi Rava Dosa | Instant Ragi Dosa recipe
Equipment
- Non Stick Dosa Tawa or Cast Iron Flat Griddle
Ingredients
- 1 cup Sprouted Ragi Flour read notes below
- 1 cup Brown Rice Flour read notes below
- ½ cup Semolina or Sooji Rava
- 1 cup Finely chopped onions
- 5-6 Green Chilies finely chopped (read notes below)
- 2 teaspoon Grated Ginger
- 2 teaspoon Cumin Seeds or Jeera
- 2 teaspoon Milagu or Black Peppercorns
- Few sprigs of curry leaves
- Salt to taste
- Water for mixing batter (approx 4 to 5 cups)
- Sesame oil as required, to cook dosa
Instructions
- In a mixing bowl, sift ragi and brown rice flour. Add semolina.
- To this, add finely chopped onions, green chilies, grated ginger, peppercorns, cumin seeds, curry leaves and salt to taste.
- Next add water. The batter should be watery in consistency. Use a whisk to mix for a lump-free batter.
- Cover and rest the dosa batter for 20 minutes. After 20 minutes, mix the batter and check consistency. If the batter is thick, add water, adjust seasoning and mix. Note - Flour absorbs moisture which may change batter consistency while it is resting.
- Heat a pan, season it with oil and then pour the batter in a circular motion (from a height).
- Drizzle oil on the sides and center. Allow it to cook on medium heat.
- Flip the dosa, cook on both sides until the edges are crispy and brown. Serve hot with chutney and sambar.
Notes
- Sprouted Ragi Flour - Instead of plain Ragi flour, I have used Sprouted Ragi Flour. Sprouted Ragi flour is readily available in stores. If you cannot find it, use regular ragi flour.
- Brown Rice Flour - Rice flour gives crispiness to rava dosa. I have used brown rice flour. Feel free to use regular white rice flour.
- Rava or Semolina - Use Sooji Rava or Upma Rava for the recipe.
- Finger Millet (Ragi) and Rice Flour are both gluten free flours. Semolina contains gluten (coarsely milled durum wheat).
- Adjust the quantity of fresh green chilies and black peppercorns according to your preference.
- I have used sesame oil or gingelly oil for cooking rava dosa. If you are not particularly looking for a Vegan recipe, feel free to use ghee or clarified butter.
- Sift the flour. It makes the instant dosa batter light and lump-free.
- For any instant dosa - Rest the batter for 20 mins before cooking dosa. This prevents the dosa from tearing and sticking to the pan.
- Patience is the key - Cook dosa on medium flame. Allow the edges to brown a bit before scraping it with a spatula.
- For lacy rava dosa - Use a stainless steel cup or bowl OR ladle to pour the batter (from a height) on the hot griddle. Try to evenly pour the batter (spread uniformly) for thin lacy texture.
- For beginners, you will end up with torn and uncooked dosa in your first couple of attempts. Keep trying. Consistency of the batter and the way it is poured on the hot griddle is the key.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan