Last Updated on 4 months by Neha Deshmukh

Ragi & Rice Dosa Recipe – Crispy South Indian Crepes

Introduction

Oh, dosas! Is there anything more comforting than a crispy, golden dosa with a dollop of chutney? I remember the first time I tried making dosas myself – it was a bit of a learning curve, let me tell you! But once you get the hang of it, they’re surprisingly easy to whip up. This Ragi & Rice Dosa recipe is a slight twist on the classic, adding the goodness of ragi (finger millet) for a boost of nutrition. It’s a family favorite, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t just any dosa recipe. It’s a delicious blend of tradition and health! Here’s why you’ll adore it:

• Crispy Perfection: We’ll get that satisfying crunch with every bite.
• Nutrient-Packed: Ragi flour adds a wonderful earthy flavor and a healthy dose of calcium and iron.
• Easy to Make: Don’t be intimidated! It’s a straightforward recipe, perfect for beginners.
• Versatile: Enjoy it for breakfast, lunch, or dinner – it’s always a good time for a dosa.

Ingredients

Here’s what you’ll need to create these delightful crepes:

• 1 cup rice flour (approximately 170g)
• 1 cup ragi flour (approximately 100g)
• 1 cup coarse rava (semolina) (approximately 150g)
• 1 tsp cumin seeds
• 1 tsp salt
• 3 cups water (720ml) + up to 1 cup extra
• ½ cup onion, finely chopped (approximately 75g)
• ½ cup carrot, grated (approximately 75g)
• 2 green chilies, finely chopped (adjust to your spice preference)
• A few curry leaves, chopped (about 15-20)
• 2 tbsp coriander leaves, finely chopped
• 1 inch ginger, grated
• Oil, as needed

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Ragi Flour: Health Benefits and Regional Variations

Ragi is a powerhouse of nutrients! It’s naturally gluten-free and a great source of calcium. You can find ragi flour in most Indian grocery stores, or online. In some regions of Karnataka, they even add a little bit of buttermilk to the batter for extra tang.

Rava (Semolina): Choosing the Right Type

Coarse rava is best for dosas. It gives a lovely texture and helps with the crispiness. Avoid fine rava, as it can make the dosas too soft.

The Importance of Fresh Curry Leaves

Seriously, don’t skip the curry leaves! They add such a beautiful aroma and flavor. If you can, use fresh ones – the dried ones just aren’t the same.

Water: Adjusting for Batter Consistency

The amount of water needed can vary depending on the quality of your flours. Start with 3 cups and add more, a little at a time, until you reach a thin, flowing consistency.

Oil: Selecting the Best Oil for Crispy Dosas

I prefer using groundnut oil or sunflower oil for making dosas. They have a high smoke point and impart a lovely flavor. Coconut oil also works beautifully, but it will give a slight coconut aroma.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large mixing bowl, combine the rice flour, ragi flour, and rava. Give it a good mix to ensure everything is evenly distributed.
2. Add the cumin seeds and salt to the flour mixture.
3. Pour in 3 cups of water and whisk everything together until you have a smooth batter. Don’t worry if there are a few lumps at this stage, they’ll disappear as it rests.
4. Now for the good stuff! Add the chopped onion, grated carrot, green chilies, curry leaves, coriander leaves, and grated ginger to the batter. Mix well.
5. Check the consistency. It should be thin enough to spread easily on the pan, like a thin pancake batter. If it’s too thick, add the remaining 1 cup of water, a little at a time, until you reach the desired consistency.
6. Heat a non-stick pan or tawa over medium heat. Once hot, drizzle a little oil around the edges.
7. Pour a ladleful of batter onto the pan and quickly spread it in a circular motion to form a thin crepe.
8. Drizzle a little more oil around the edges of the dosa.
9. Cook for about 2-3 minutes, or until the dosa turns golden brown and crispy.
10. Gently fold the dosa in half or roll it up and serve hot with your favorite chutney or sambar!

Expert Tips

Here are a few secrets to dosa success:

Achieving the Perfect Dosa Crispness

A hot pan and enough oil are key! Don’t be afraid to use a generous amount of oil, especially around the edges.

Troubleshooting Batter Consistency

• Too thick? Add a little more water.
• Too thin? Add a tablespoon of rice flour or rava.

Fermentation (Optional) for Enhanced Flavor

For a slightly tangy flavor and extra crispy dosas, you can ferment the batter for 8-12 hours. Just cover the bowl and leave it in a warm place.

Variations

Let’s get creative!

Vegan Dosa

This recipe is naturally vegan! Just ensure your chutney and sambar are also vegan-friendly.

Gluten-Free Dosa

This recipe is already gluten-free, thanks to the use of rice flour and ragi flour.

Spice Level Adjustment

Adjust the number of green chilies to your liking. My friend, Priya, loves to add a pinch of red chili powder for an extra kick!

Ragi Dosa for Festivals (Specific Festival Adaptations)

During Ganesh Chaturthi, some families add a little bit of grated coconut to the batter for a festive touch.

Serving Suggestions

Dosas are best enjoyed hot! Here are a few ideas:

• Coconut Chutney: A classic pairing!
• Sambar: A lentil-based vegetable stew.
• Tomato Chutney: Tangy and flavorful.
• Potato Masala: A spiced potato filling (masala dosa!).

Storage Instructions

Leftover dosa batter can be stored in the refrigerator for up to 2-3 days. Just give it a good stir before using. You can also freeze the batter for longer storage.

FAQs

Got questions? I’ve got answers!

What is the best way to prevent the dosa from sticking to the pan?

Make sure your pan is well-seasoned and hot enough before pouring the batter. A generous drizzle of oil also helps!

Can I make the dosa batter ahead of time? If so, how long can it be stored?

Yes, you can! The batter can be stored in the refrigerator for up to 2-3 days.

What can I substitute for ragi flour if I don’t have it?

You can substitute ragi flour with millet flour or even a little extra rice flour, but the flavor and nutritional benefits will be slightly different.

How do I get the perfect thin and crispy dosa texture?

A thin batter, a hot pan, and enough oil are the keys! Practice makes perfect, so don’t be discouraged if your first few dosas aren’t perfect.

Can I add other vegetables to the dosa batter? What are some good options?

Absolutely! You can add finely chopped beetroot, spinach, or even peas to the batter. Just make sure they’re finely chopped so they cook through properly.