Ragi Dosa Recipe – Beetroot & Carrot Indian Pancake

Last Updated on 2 months by Neha Deshmukh

Ragi Dosa Recipe – Beetroot & Carrot Indian Pancake

Introduction

Okay, let’s be real – who doesn’t love a good dosa? Crispy, savory, and endlessly versatile, it’s a staple in so many Indian homes (and increasingly, around the world!). I’m sharing my take on this classic: a vibrant Ragi Dosa packed with the goodness of beetroot and carrots. It’s a little healthier, a lot tastier, and honestly, the colors just make breakfast feel a bit more cheerful, don’t you think? I first made this when trying to sneak more veggies into my kids’ diets, and it was a surprising hit!

Why You’ll Love This Recipe

This Ragi Dosa isn’t just delicious; it’s a nutritional powerhouse. Ragi, beetroot, and carrots combine for a vibrant and healthy breakfast or light meal. It’s relatively easy to make, even for beginners, and the fermentation process adds a lovely tang. Plus, it’s a fantastic way to use up leftover grated vegetables!

Ingredients

Here’s what you’ll need to whip up these colorful dosas:

• 1 cup Ragi (whole Finger Millet)
• 1 cup Idli Rice
• 0.75 cup Urad Dal (Split black gram)
• 1 tsp Fenugreek Seeds (Methi)
• Salt, to taste
• Water, as needed
• 1 whole Beetroot, grated (about 1 cup)
• 1 whole Carrot, grated (about 1 cup)
• 2 whole Green Chillies, chopped (adjust to your spice preference!)

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Ragi (Finger Millet): Health Benefits & Regional Uses

Ragi is a superfood! It’s packed with calcium, iron, and fiber. In South India, it’s traditionally used in porridge, roti, and, of course, dosas. You can find it at most Indian grocery stores, or online. (About 170g)

Idli Rice: The Importance of Short-Grain Rice

Using Idli rice is key for that perfect dosa texture. It’s a short-grain rice that becomes wonderfully fluffy when fermented. Don’t substitute with long-grain rice, as it won’t give you the same result. (About 180g)

Urad Dal: Choosing Quality & Soaking Techniques

Urad dal is what gives the dosa its crispness. Look for good quality, split black gram that’s white and plump. Soaking it well is crucial for a smooth batter. (About 150g)

Fenugreek Seeds (Methi): Flavor & Fermentation Aid

Don’t skip the fenugreek seeds! They add a subtle flavor and help with the fermentation process. A little goes a long way. (About 5g)

Beetroot & Carrot: Adding Color & Nutrition

I love the sweetness and color these veggies bring. Feel free to experiment with other grated vegetables too!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the ragi, idli rice, urad dal, and fenugreek seeds a good wash. Then, soak them separately in plenty of water for 5-6 hours. This is important for proper fermentation.
2. Once soaked, drain each ingredient and grind them with fresh water into a smooth batter. I like to use a wet grinder if I have the time, but a high-powered blender works too!
3. Transfer the batter to a large bowl, add salt to taste, and mix well. Cover and let it ferment overnight – or for at least 8-12 hours. You’ll know it’s ready when it’s bubbly and slightly sour-smelling.
4. While the batter ferments, prepare the beetroot and carrot. Grate them and combine in a bowl with the chopped green chilies and a pinch of salt. Mix well and set aside.
5. Now for the fun part! Heat a non-stick pan or tawa over medium heat. Pour a ladleful of batter onto the hot pan and gently spread it into a circle.
6. Sprinkle a generous amount of the beetroot-carrot mixture over the dosa. Drizzle a little oil around the edges.
7. Cook for 2-3 minutes, or until the bottom is golden brown and crispy. Flip carefully and cook the other side for another minute or two.
8. Serve hot with your favorite chutney or sambar!

Expert Tips

• Fermentation is Key: The warmer the environment, the faster the batter will ferment. In colder climates, you might need to leave it for longer.
• Batter Consistency: The batter should be slightly flowing, like pancake batter. Add a little water if it’s too thick.
• Non-Stick Pan: A good non-stick pan is your best friend for making dosas.

Variations

• Vegan Ragi Dosa: This recipe is naturally vegan! Just ensure your chutney and sambar are also vegan-friendly.
• Gluten-Free Ragi Dosa: Ragi is naturally gluten-free, making this a great option for those with gluten sensitivities.
• Spice Level Adjustments: My family likes a little kick, so I add 2 green chilies. Feel free to adjust the amount to your liking, or omit them altogether.
• Festival Adaptations (Navratri/Vrat Friendly?): While traditionally dosas aren’t always included in strict Navratri/Vrat diets, you can omit the onion and garlic from your accompanying chutney or sambar to make it more suitable.

Serving Suggestions

These Ragi Dosas are fantastic with:

• Coconut Chutney (a classic!)
• Sambar
• Mint-Coriander Chutney
• A dollop of ghee (for extra richness)

Storage Instructions

• Fermented Batter: You can store the fermented batter in the refrigerator for up to 3 days. It might become a little more sour over time, but it’s still perfectly safe to use.
• Cooked Dosas: Leftover dosas can be stored in the refrigerator for a day or two, but they’re best enjoyed fresh. Reheat in a pan or toaster oven to regain some crispness.

FAQs

What is the best way to ferment the dosa batter?

Keep the batter in a warm place, covered loosely. Avoid disturbing it during fermentation.

Can I use a different type of dal instead of Urad Dal?

While Urad Dal gives the best results, you can experiment with Moong Dal (yellow split lentils) in a pinch, but the texture will be slightly different.

How can I make the dosas crispier?

Ensure your pan is hot enough, and use a little oil. Also, a well-fermented batter is key!

Can I add other vegetables to the dosa?

Absolutely! Grated zucchini, spinach, or even finely chopped onions and tomatoes would be delicious.

What is the shelf life of the fermented dosa batter?

You can store it in the fridge for up to 3 days, but it’s best used within 24-48 hours for optimal flavor and texture.