Ragi Dosa Recipe – Crispy & Easy Indian Crepes with Cumin

Last Updated on 2 months by Neha Deshmukh

Ragi Dosa Recipe – Crispy & Easy Indian Crepes with Cumin

Hey everyone! If you’re anything like me, you’re always on the lookout for ways to sneak a little extra goodness into your meals. And let me tell you, these Ragi Dosas are it. They’re crispy, flavorful, and packed with the goodness of ragi (finger millet). I first made these when I was trying to incorporate more ancient grains into our family’s diet, and they’ve been a hit ever since!

Why You’ll Love This Recipe

These aren’t your average dosas. Ragi adds a lovely nutty flavor and a beautiful reddish hue. Plus, it’s incredibly healthy! This recipe is surprisingly easy, even if you’ve never made dosas before. It’s a fantastic way to enjoy a classic South Indian breakfast or dinner with a healthy twist.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious Ragi Dosas:

• 1 cup ragi flour
• 2 tablespoons rice flour
• 1 teaspoon cumin seeds
• 2 tablespoons finely chopped onions
• 1 teaspoon finely chopped green chillies (adjust to your spice preference!)
• 1 teaspoon finely chopped curry leaves
• 1 teaspoon finely chopped coriander leaves
• 2 tablespoons yogurt
• 2.5 cups water (approximately 600ml)
• 3 tablespoons oil (plus extra for cooking)
• Salt to taste

Ingredient Notes

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

Ragi Flour: The Health Benefits & What to Look For

Ragi is a nutritional powerhouse! It’s rich in calcium, iron, and fiber. Look for good quality ragi flour – it should be a reddish-brown color and have a slightly earthy aroma. You can usually find it at Indian grocery stores or online.

Rice Flour: Choosing the Right Grind

Rice flour helps give the dosa its crispiness. I prefer a fine rice flour for a smoother texture. Don’t use glutinous rice flour (sticky rice flour) – you want regular rice flour.

Cumin Seeds: Toasting for Enhanced Flavor

Toasting the cumin seeds before adding them to the batter really elevates the flavor. Just dry roast them in a pan for a minute or two until fragrant. Be careful not to burn them!

Regional Variations in Dosa Batter Consistency

You’ll notice that dosa batter consistency varies quite a bit depending on where you are in India. Some prefer a thicker batter, while others like it super thin. This recipe aims for a pourable consistency, but feel free to adjust the water to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a mixing bowl, combine the ragi flour and rice flour.
2. Add the cumin seeds, chopped onions, green chilies, coriander leaves, and curry leaves.
3. Mix in the yogurt and gradually add water, mixing well to form a thin, lump-free batter. Don’t rush this step – you want a smooth batter!
4. Season with salt and adjust the consistency with a little more water if needed. It should be pourable, like a thin pancake batter.
5. Heat a non-stick skillet (a well-seasoned cast iron skillet also works beautifully!) and lightly grease with oil.
6. Pour a ladleful of batter onto the hot skillet and spread it in a circular motion to form a crepe. Don’t worry if it’s not perfect – practice makes perfect!
7. Drizzle a little oil around the edges of the dosa.
8. Cook on medium-high heat for 2-3 minutes, or until the bottom is golden brown and crispy.
9. Carefully flip the dosa and cook the other side for another 2 minutes.
10. Repeat with the remaining batter. Serve hot with your favorite chutney!

Expert Tips

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

Achieving the Perfect Crispy Texture

The key to a crispy dosa is a hot skillet and a thin batter. Don’t overcrowd the pan – cook one dosa at a time.

Troubleshooting: Batter Too Thick or Too Thin

• Too thick? Add a tablespoon of water at a time until you reach the desired consistency.
• Too thin? Add a tablespoon of ragi flour at a time.

Fermentation (Optional): Enhancing Flavor & Digestibility

While not traditional for ragi dosa, you can ferment the batter for 8-12 hours. This will give it a slightly tangy flavor and make it easier to digest. Just cover the batter and leave it in a warm place.

Variations

Let’s get creative!

Vegan Ragi Dosa

Simply substitute the yogurt with plant-based yogurt (like cashew or soy yogurt).

Gluten-Free Ragi Dosa

This recipe is naturally gluten-free! Just double-check that your rice flour is certified gluten-free if you have a severe allergy.

Spice Level Adjustment: Increasing the Heat

My family loves a little kick! Feel free to add more green chilies, or even a pinch of red chili powder, to the batter.

Festival Adaptations: Navratri & Vrat-Friendly Options

During Navratri or other fasting periods, you can skip the onions and garlic to make this a vrat-friendly dish.

Serving Suggestions

Ragi Dosas are fantastic with:

• Coconut chutney (a classic!)
• Sambar
• Tomato chutney
• A dollop of ghee

Storage Instructions

Leftover batter can be stored in the refrigerator for up to 2 days. You might need to add a little water to thin it out before using. Cooked dosas are best enjoyed fresh, but you can reheat them in a skillet or microwave.

FAQs

Got questions? I’ve got answers!

What is Ragi and is it Gluten-Free?

Ragi, also known as finger millet, is an ancient grain that’s incredibly nutritious. And yes, it’s naturally gluten-free!

Can I make the batter ahead of time? How long will it keep?

Absolutely! You can make the batter a few hours ahead of time. It will thicken as it sits, so you might need to add a little water before cooking. It keeps well in the fridge for up to 2 days.

What is the best chutney to serve with Ragi Dosa?

Coconut chutney is a classic pairing, but honestly, any chutney you love will work! I also enjoy it with a spicy tomato chutney.

I don’t have rice flour, can I substitute something else?

You can try substituting with semolina (rava), but the texture will be slightly different.

How can I get the dosa thinner and crispier?

Make sure your batter is thin enough and your skillet is hot enough. Using a little more oil can also help with crispiness.