Authentic Ragi Dosa Recipe – Jaggery & Coconut South Indian Pancake

Last Updated on 2 months by Neha Deshmukh

Authentic Ragi Dosa Recipe – Jaggery & Coconut South Indian Pancake

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Ragi Dosa. It’s a healthy and delicious twist on the classic South Indian dosa, packed with flavour and goodness. I first made this when trying to incorporate more millets into our family’s diet, and it quickly became a favourite. It’s a little different, a little rustic, and utterly delicious. Let’s get cooking!

Why You’ll Love This Recipe

This Ragi Dosa isn’t your typical crispy, paper-thin dosa. It’s a bit thicker, softer, and has a lovely subtle sweetness from the jaggery and a wonderful aroma from the cardamom. It’s a fantastic way to enjoy the health benefits of ragi (finger millet) and a delightful change from the usual. Plus, it’s naturally gluten-free!

Ingredients

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

• 1 cup ragi flour (approx. 130g)
• ½ cup powdered jaggery (approx. 100g)
• 2 cups water (480ml)
• 3 tbsp chopped coconut (approx. 30g)
• 1 cardamom pod
• A pinch of salt
• Ghee or oil as needed for cooking

Ingredient Notes

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

Ragi Flour: Health Benefits & Varieties

Ragi is a powerhouse of nutrients! It’s rich in calcium, iron, and fibre. You can find ragi flour easily in most Indian grocery stores, or online. There are different varieties – you can use the regular ragi flour or a slightly lighter coloured one. Both work beautifully.

Jaggery: Types & Substitutions

Jaggery adds a lovely, unrefined sweetness. I prefer using powdered jaggery as it dissolves easily. If you only have jaggery blocks, you can grate them or dissolve them in a little warm water before adding. If you absolutely can’t find jaggery, you can substitute with brown sugar, but the flavour won’t be quite the same.

Coconut: Fresh vs. Dried – Which to Use?

Fresh coconut is always best for that lovely, fragrant flavour! But, if you’re short on time, unsweetened desiccated coconut works perfectly well. Just make sure it’s finely shredded.

Cardamom: Aromatic Spice Profile

A single cardamom pod adds a beautiful aroma. Lightly crush it before adding to release its flavour. Don’t overdo it – a little goes a long way!

Regional Variations in Dosa Making

Dosa making is an art, and every family has their own little secrets! Some people add a little urad dal (black lentils) to the batter for a slightly fermented flavour. Others add different spices like cumin or black pepper. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get to the cooking!

1. First, dissolve the jaggery in the water by heating it in a pan over medium heat. Stir until the jaggery is completely dissolved. Then, strain the mixture to remove any impurities – this ensures a smooth dosa.
2. Now, reheat the filtered syrup. Add the chopped coconut, crushed cardamom pod, and a pinch of salt.
3. Gradually add the ragi flour to the pan, mixing constantly to avoid lumps. Cook the mixture over medium heat while stirring continuously for about 5 minutes, until a thick dough forms. It should come together and pull away from the sides of the pan.
4. Take the pan off the heat and let the dough cool completely. Once cooled, divide it into 5 equal balls.
5. Grease a flat surface (a tawa, a non-stick pan, or even a banana leaf works great!). Flatten each ball into a thick pancake shape.
6. Heat a tawa or flat griddle over medium-hot heat. Cook each dosa for a few minutes on each side, until golden brown spots appear. Add a little ghee or oil around the edges for extra flavour and crispiness.

Expert Tips

Here are a few things I’ve learned over the years to help you make the perfect Ragi Dosa:

Achieving the Perfect Dosa Texture

The key is to get the dough consistency right. It should be thick but pliable. If it’s too dry, add a little more water, a tablespoon at a time. If it’s too wet, add a little more ragi flour.

Troubleshooting Sticky Dosa Dough

If the dough is sticking to your hands while flattening, grease your hands lightly with oil or ghee.

Tips for Even Cooking

Make sure your tawa is evenly heated. You can test this by sprinkling a few drops of water on it – they should sizzle and evaporate quickly.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Ragi Dosa: Simply skip the ghee and use oil for cooking.
• Gluten-Free Ragi Dosa (Naturally Gluten-Free!): Ragi is naturally gluten-free, so this recipe is already perfect for those with gluten sensitivities! Just double-check your ingredients to ensure they are also gluten-free.
• Spice Level Adjustment – Adding Chili: My friend loves a little heat, so I sometimes add a pinch of red chili powder to the dough.
• Festival Adaptations – Makar Sankranti/Pongal Special: These dosas are a lovely addition to a Makar Sankranti or Pongal feast!

Serving Suggestions

Ragi Dosa is delicious on its own, but it’s even better with some accompaniments! Serve it with:

• Coconut chutney
• Sambar
• Spicy peanut chutney
• A dollop of ghee

Storage Instructions

Leftover Ragi Dosa can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or in a microwave.

FAQs

Let’s answer some common questions:

What is Ragi and is it good for me?

Ragi, or finger millet, is an ancient grain that’s incredibly nutritious. It’s a great source of calcium, iron, fibre, and antioxidants. It’s particularly good for people with diabetes as it has a low glycemic index.

Can I use a different type of sweetener instead of jaggery?

You can, but the flavour will change. Brown sugar is the closest substitute, but honey or maple syrup will also work in a pinch.

How do I know when the dosa batter is the right consistency?

The batter should be thick enough to hold its shape when you flatten it, but pliable enough to spread easily.

Can I make the dosa batter ahead of time?

Yes, you can! The batter can be made a day in advance and stored in the refrigerator.

What is the best way to serve Ragi Dosa?

Serve warm with your favourite chutneys and sambar. A little ghee on top never hurts!

Enjoy making these delicious and healthy Ragi Dosas! I hope this recipe brings a little bit of South Indian sunshine into your kitchen. Let me know how they turn out in the comments below!