Ragi Dosa Recipe – Crispy & Healthy Indian Lentil Crepes

Last Updated on 2 months by Neha Deshmukh

Ragi Dosa Recipe – Crispy & Healthy Indian Lentil Crepes

Introduction

Okay, let’s be real – dosa is always a good idea, right? But what if I told you we could make it even better? This Ragi Dosa recipe is a family favorite, and it’s become a staple in my kitchen because it’s not only incredibly delicious and crispy, but it’s packed with goodness too! I first made this when I was trying to sneak more healthy grains into my family’s diet, and honestly, they didn’t even notice – they just kept asking for more! It’s a fantastic way to enjoy a classic South Indian breakfast or dinner with a healthy twist.

Why You’ll Love This Recipe

This Ragi Dosa recipe is a winner for so many reasons. It’s naturally gluten-free, incredibly flavorful, and surprisingly easy to make. The combination of ragi (finger millet) and lentils creates a wonderfully crispy texture, and the aromatic spices add a delightful depth of flavor. Plus, it’s a fantastic way to add a nutritional boost to your meals!

Ingredients

Here’s what you’ll need to make these amazing Ragi Dosas:

• 1 cup Ragi Flour (approx. 100g)
• ½ cup Chana Dal (approx. 100g)
• ½ cup Moong dal (approx. 100g)
• ½ cup Rice flour (approx. 60g)
• 2-3 Dry Red Chilies (adjust to your spice preference)
• 1 teaspoon Cumin seeds (approx. 5g)
• To taste Salt (approx. ½ – 1 tsp)
• 1 cup Onion, chopped (approx. 150g)
• 2 Green Chilies, finely chopped
• 6-8 Curry leaves, chopped
• 3 tablespoons Cilantro, chopped

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Ragi Flour: Health Benefits and Regional Uses

Ragi is a powerhouse of nutrients! It’s rich in calcium, iron, and fiber, making it excellent for overall health. In South India, ragi is traditionally used in various dishes, from porridge to roti, and is especially popular for its cooling properties. You can find ragi flour at most Indian grocery stores, or online.

Chana Dal & Moong Dal: The Lentil Combination for Perfect Texture

Using both chana dal (split chickpeas) and moong dal (split yellow lentils) is key to getting the right texture. Chana dal adds a slight nutty flavor and helps with crispness, while moong dal contributes to a softer, more pliable dosa.

Dry Red Chilies: Adjusting the Spice Level

I usually use 2-3 dry red chilies for a mild spice level. Feel free to add more if you like things fiery! Remember to remove the seeds if you prefer less heat.

Cumin Seeds: Aromatic Foundation

Cumin seeds add a wonderful warmth and aroma to the dosa. Lightly toasting them before grinding enhances their flavor even more.

Curry Leaves: South Indian Flavor Essential

Don’t skip the curry leaves! They are essential for that authentic South Indian flavor. Fresh curry leaves are best, but you can sometimes find frozen ones.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and soak the chana dal and moong dal in water for about 30 minutes. This softens them up for grinding. Drain them thoroughly after soaking.
2. Now, grind the soaked lentils with the dry red chilies and cumin seeds into a smooth paste using a blender. Add a little water if needed to help it blend, but keep the paste thick.
3. In a mixing bowl, combine the ragi flour, rice flour, and salt. Add the ground lentil mixture to the flour and start adding water gradually. You want a thick, lump-free batter – think pancake batter consistency.
4. Fold in the chopped onions, green chilies, curry leaves, and cilantro. Give it a good mix, and then let the batter rest for 10-15 minutes. This allows the flavors to meld and the batter to thicken slightly.
5. Heat a non-stick tawa (griddle) on medium flame. Once hot, drizzle a little oil around the edges.
6. Pour a ladleful of batter onto the tawa and quickly spread it into a circular crepe. Don’t worry if it’s not perfect – practice makes perfect!
7. Drizzle a little more oil around the edges of the dosa. Cover it and cook for 2-3 minutes, or until the edges start to crisp up and the bottom is golden brown.
8. Flip the dosa carefully and cook the other side for 1-2 minutes.
9. Serve hot with your favorite chutney, sambar, or pickle!

Expert Tips

• Batter Consistency is Key: The batter should be thick enough to spread easily but not too runny.
• Hot Tawa: A hot tawa is crucial for getting that crispy texture.
• Don’t Overcrowd: Cook one dosa at a time for best results.

Variations

• Vegan Ragi Dosa: This recipe is naturally vegan!
• Gluten-Free Ragi Dosa: Ragi and rice flour make this naturally gluten-free. Just double-check your ingredients to ensure they are certified gluten-free if needed.
• Spice Level Adjustments: My friend, Priya, loves a super spicy dosa, so she adds a pinch of cayenne pepper to the batter. Feel free to experiment!
• Festival Adaptations: We often make these during Makar Sankranti and Pongal – they’re a lighter, healthier alternative to some of the richer festive foods.

Serving Suggestions

Ragi dosa is incredibly versatile! I love serving it with:

• Coconut Chutney
• Tomato Sambar
• Spicy Peanut Chutney
• A dollop of yogurt

Storage Instructions

You can store the leftover dosa batter in the refrigerator for up to 2 days. Just give it a good stir before using. You might need to add a little water to adjust the consistency. Cooked dosas are best enjoyed fresh, but you can reheat them briefly on a tawa or in a microwave.

FAQs

What is the best flour to use with ragi for dosa?

Rice flour works beautifully with ragi flour! It helps create a lighter, crispier texture.

Can I make the dosa batter ahead of time? If so, how long will it keep?

Yes, you can! The batter will keep in the refrigerator for up to 2 days.

How do I get the dosa crispy?

A hot tawa, a slightly thicker batter, and a drizzle of oil around the edges are your best friends for crispy dosas!

What chutneys or sambars pair best with ragi dosa?

Coconut chutney, tomato sambar, and peanut chutney are all fantastic choices.

Can I use a regular skillet instead of a tawa?

You can, but a tawa is ideal because it distributes heat more evenly. If using a skillet, make sure it’s non-stick and heat it well.

Is ragi dosa good for weight loss?

Yes! Ragi is a high-fiber grain that can help you feel full and satisfied, making it a great addition to a weight-loss diet.