Breakfast - How to prepare ragi dosa recipes

Author: Doris Mcdaniel  

easy ragi dosa recipe | instant ragi dosa | finger millet dosa | ragi dose Ragi (Finger Millet/ nachni) is a nutritious grain which is staple food in most of the South Indian states. This easy and step by step photo recipe of instant ragi dosa is all about how you can make this crispy and healthy south Indian style bread or crepe from the simple mixture of ragi flour, rice flour, yogurt, water and spices in just few minutes.

Ragi dosa recipe | instant ragi dosa | finger millet dosa

Ragi dosa recipe | instant ragi dosa | finger millet dosa
easy ragi dosa recipe | instant ragi dosa | finger millet dosa | ragi dose
Provided by: HEBBARS KITCHEN
Total time: 25 minutes
Cook time: 20 minutes
Prep time: 5 minutes
Yields: 15 servings
Cuisine: south indian
Number of ingredients: 14
Ingredients:
  • 1 cup ragi flour / finger millet / kezhvaragu / nachani / mandua
  • 1 cup rava / semolina / suji
  • ½ cup rice flour
  • ½ cup curd / yogurt
  • 1 inch ginger (finely chopped)
  • 1 green chilli (finely chopped)
  • few curry leaves (chopped)
  • 2 tbsp coriander (finely chopped)
  • 1 onion (finely chopped)
  • 1 tsp cumin / jeera
  • ½ tsp pepper (crushed)
  • 1 tsp salt
  • 3½ cup water
  • oil for roasting
How to cook:
  1. firstly, in a large mixing bowl take 1 cup ragi flour, 1 cup rava, ½ cup rice flour.
  2. also add ½ cup curd, 1 inch ginger, 1 green chilli, few curry leaves, 2 tbsp coriander, 1 onion, 1 tsp cumin, ½ tsp pepper and 1 tsp salt.
  3. add 1-2 cup water and mix well to form a lump free batter.
  4. rest the batter for 15-20 minutes.
  5. add 1½ cups of water or as required and prepare a flowing consistency batter.
  6. now carefully pour the dosa batter over hot tawa.
  7. sprinkle ½ or 1 tsp of oil from the top.
  8. once the dosa roasts to golden brown, flip over and cook.
  9. finally, fold the dosa and serve instant ragi dosa immediately with mint chutney.
Notes: Ragi Dosa Recipe (with Step by Step Photos), More Diabetic Food Take ragi flour, rice flour, chopped green chillies and curd in a large bowl. Add 1½ cups water and salt. Mix well and keep batter aside

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Ragi Dosa Recipe

Ragi Dosa Recipe
Ragi (Finger Millet/ nachni) is a nutritious grain which is staple food in most of the South Indian states. It is generally milled into flour and then used to make ragi balls, ragi dosa, ragi roti, and so on and it is preferred food for diabetic patients and kids. This easy and step by step photo recipe of instant ragi dosa is all about how you can make this crispy and healthy south Indian style bread or crepe from the simple mixture of ragi flour, rice flour, yogurt, water and spices in just few minutes. The tips and variations given after the directions will help you make your own custom variations.
Provided by: Foram
Total time: 50 minutes
Cook time: 15 minutes
Prep time: 35 minutes
Yields: 2 servings
Number of ingredients: 13
Ingredients:
  • 1 cup Ragi Flour (Finger Millet)
  • 1/4 cup Rice Flour
  • 1/4 cup Sour Curd
  • 1 Onion, finely chopped
  • 1 Green Chilli, finely chopped
  • 1 tablespoon finely chopped Coriander Leaves
  • Cooking Oil, for shallow frying
  • 1½ cups Water
  • Salt to taste
  • 1/4 teaspoon Mustard Seeds
  • 1/2 teaspoon Cumin Seeds
  • 5-7 Curry Leaves
  • 1 teaspoon Oil
How to cook:
  1. Take ragi flour, rice flour, chopped green chillies and curd in a large bowl.
  2. Add 1½ cups water and salt. Mix well and keep batter aside for 30 minutes to settle. Batter should have pouring consistency like buttermilk. If required, add more water to get the required consistency.
  3. Add chopped onion and coriander leaves and stir to mix well.
  4. Heat 1-teaspoon oil in a small pan for tempering. Add mustard seeds. When they begin to crackle, add cumin seeds and curry leaves. Remove pan from flame and pour tempering over batter.
  5. Heat dosa tawa/griddle over medium flame. Stir the batter before making each dosa. When tawa is medium hot (see tips), smear oil on the surface, take ladle full batter and pour it over tawa (from the 2-3 inches height) from center to the side in circular motion. Try to keep few empty gaps in between to allow it cook evenly. Do not spread the batter. Drizzle 1-teaspoon oil around the edges of dosa and cook until color of top surface changes to brown, it will take approx. 1-minute over medium flame.
  6. Ease out dosa with spatula and flip it over another side, cook for 30-40 seconds over medium flame.
  7. Turn off flame. Fold crisp and hot ragi dosa and transfer to a serving plate and serve with coconut chutney.
Notes: Finger Millet Dosa| Quick, easy, healthy, vegan Breakfast Recipe, Instant Ragi Dosa recipe by AprilFlower Arts is a quick, easy, healthy, vegan/vegetarian Duration: 4:24

Instant Ragi Dosa

Instant Ragi Dosa
Ragi dosa is a nutritious and protein packed dosa made with finger millet flour. No fermentation is required and the dosa can be made instantly.
Provided by: Madhavi
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 12 servings
Cuisine: Indian
Number of ingredients: 14
Ingredients:
  • 1 cup ragi flour (finger millet flour/nachni/raahulu)
  • 1/2 cup rava (suji/semolina)
  • 1/4 cup rice flour
  • 1 medium onion, finely chopped
  • 1 inch ginger, finely chopped
  • 2 green chili, finely chopped
  • 1/2 cup plain yogurt, whisked
  • 1 tsp cumin seeds
  • 1/2 tsp crushed black pepper
  • 2 sprig curry leaves, finely chopped
  • 2 tbsp cilantro, finely chopped
  • 3 to 3 1/2 cups water
  • salt to taste
  • oil to make dosa
How to cook:
  1. To make the batter – to a large bowl add the ragi flour, rava (semolina), rice flour, onion, green chili, ginger, cumin seeds, curry leaves, cilantro, black pepper and salt. Mix well to combine.
  2. Add the whisked yogurt and 3 cups of water. Whisk to remove any lumps. Cover and set a side for 20 minutes.
  3. After 20 minutes, I added another ½ cup of wate. The amount of water may vary depending on the rava and flour used. The total amount of wtare I used was 3 1/2 cups. Basically we are looking for a batter which has the consistency of butter milk.
  4. If you are not sure about the amount of water, make one dosa and depending on how it turned out, you can always add more water.
  5. To make the dosa, heat a cast iron skillet or non stick tava on medium heat. Once the pan is hot drizzle some oil and wipe it off with a paper towel.
  6. Take a ladle full of batter and pour the batter about 6 inches above the pan, this will give us a nice lacey dosa. Pour the batter from outside to inside and fill in any gaps, making sure not to pour the batter on the same spot again.
  7. If there are big gaps, fill those and cook the dosa for 1-2 minutes. Now drizzle some oil on the sides and in the middle. You may want to adjust the heat depending on your stove type.
  8. Ragi dosa will take more time to cook then a regular dosa. Once the dosa looks crispy on the sides, you can use a spatula to loosen it up. Gently remove the dosa and serve with your favorite chutney. You don’t have to cook on the second side, but if you feel the dosa is soft you can certainly cook the other side.
Notes: Fermented Ragi Dosa, This Ragi Dosa recipe has just three ingredients. Ragi, Urad dal and salt. I soak the ragi and the dal separately as soon as I wake up in the

Ragi Dosa | Ragi Dosa Recipe | Recipe for Ragi Dosa

Ragi Dosa | Ragi Dosa Recipe | Recipe for Ragi Dosa
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.
Provided by: Aarthi
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Indian
Number of ingredients: 20
Ingredients:
  • Ragi Flour / Finger Millet Flour - 1 cup
  • Curd / Yogurt - ½ cup
  • Coconut - ½ cup
  • Cumin seeds - 1 tsp
  • Black Pepper - 1 tsp
  • Curry leaves - 1 sprig
  • Salt to taste
  • Water as needed
  • Oil as needed for making
  • Rice - 1 1/2 cup (I used idli rice)
  • Urad dal / Whole Ulundu Paruppu - 3/4 cup
  • Ragi Flour - 1.5 cup
  • Salt to taste
  • Water as needed
  • Oil for Pan frying dosa
  • Ragi flour-1 cup
  • Rice flour-2 tblspn (you can use wheat flour for diabetics patient)
  • Sour Curd / Sour Yogurt- ½ cup
  • Water as needed
  • Salt to taste
How to cook:
  1. Version 1 Ragi Dosa
  2. Mix all your ingredients except oil to form a thin batter.
  3. Heat a tawa, spoon some batter from a height to form holes when making dosa.
  4. Drizzle oil around the sides and cook till golden.
  5. Flip over and cook.
  6. Serve.
  7. Version 2 Ragi Dosa
  8. Wash and Soak rice and dal separately, Soak them in water separately for 4 to 6 hours. CHECK NOTES.
  9. Once they are soaked, grind them separately by adding little water at a time to a smooth paste. Transfer them to a large container.
  10. Now add in ragi flour and salt. Mix well. Cover and let it ferment overnight.
  11. The next morning, the batter would be risen, fold it well.
  12. Add some water to it and mix to get the right consistency. It shouldn't be too thin or too thick.
  13. Now heat a tawa, take ladleful of batter and make thin dosa.
  14. Drizzle oil around the sides.
  15. Let it cook till it gets golden, flip over and cook for few more sec.
  16. Remove and serve.
  17. Version 3 Ragi Dosa
  18. Add all ingredients in a mixing bowl and pour in enough water to make a smooth batter(Not so thick batter, it should be little bit watery)..
  19. Heat a non stick tawa and spread a ladleful of this batter on that..
  20. Spread it thin or thick as per your taste...If you make it thin, you will get crispy dosa..If you make it thick, you will get spongy dosa..
  21. Drizzle some oil around the edges and cook for a min..Flip it over and cook on other side too..
  22. Remove and serve hot with chutney or sambar.
Notes: Ragi Dosa (Finger Millet Crepes), Making batter. 1. Take 1 cup ragi flour (finger millet flour) and ¼ cup besan (gram flour) in a mixing bowl or pan. · · ·
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