Ragi Dosa Recipe – Crispy & Healthy South Indian Breakfast

Last Updated on 2 months by Neha Deshmukh

Ragi Dosa Recipe – Crispy & Healthy South Indian Breakfast

Hey everyone! If you’re anything like me, you love a good dosa. But sometimes, you want something a little extra – a boost of nutrition, maybe a slightly different flavour. That’s where this Ragi Dosa recipe comes in! It’s become a regular in my kitchen, and I’m so excited to share it with you. It’s crispy, delicious, and packed with goodness.

Why You’ll Love This Recipe

This isn’t just another dosa recipe. We’re adding ragi flour, also known as nachni, which takes things to a whole new level. Ragi is a nutritional powerhouse, and it gives the dosa a lovely, slightly nutty flavour. Plus, it’s a fantastic way to sneak in some extra goodness, especially if you’re feeding a family! Honestly, once you try ragi dosa, you might just find it becoming your new favourite.

Ingredients

Here’s what you’ll need to make these beauties:

• 1 cup idli rice or parboiled rice
• ¼ cup thick poha (flattened rice)
• ½ cup urad dal
• ¼ teaspoon fenugreek seeds (methi)
• 1 cup ragi flour (nachni or finger millet flour)
• To taste salt
• As needed water
• For cooking oil

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Idli Rice & Parboiled Rice Varieties

You can use either idli rice or parboiled rice for this recipe. I usually go with idli rice because it gives a slightly softer texture, but parboiled rice works beautifully too. About 200g of rice is perfect for this.

Poha: Choosing the Right Type

Make sure you use thick poha, not the thin, delicate kind. The thicker poha adds a nice texture to the dosa. If you only have thin poha, you can still use it, but the dosa might be a little more fragile.

Urad Dal: The Importance of Quality

Good quality urad dal is key for a fluffy batter. Look for dal that’s white and plump, avoiding any that looks discoloured or old. Around 100g is what we need here.

Fenugreek Seeds (Methi): Flavor & Fermentation

Don’t skip the fenugreek seeds! They add a lovely subtle flavour and also help with the fermentation process. Just a little goes a long way.

Ragi Flour (Nachni): Nutritional Benefits & Regional Variations

Ragi flour is the star of the show! It’s packed with calcium, iron, and fibre. You can find it at most Indian grocery stores, or online. In some regions, it’s called nachni or finger millet flour. About 100g of ragi flour will do the trick.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the idli rice and poha together in plenty of water for 4-5 hours. This really softens them up for grinding.
2. Separately, soak the urad dal and fenugreek seeds in water for the same amount of time.
3. Now, grind the urad dal and fenugreek seeds into a super smooth, fluffy batter. Add water gradually as you grind – you want it to be light and airy.
4. Next, grind the soaked rice and poha into a smooth batter, again adding water little by little.
5. In a large bowl, combine the urad dal batter and the rice batter. Add the ragi flour and mix well, adding more water if needed to get a lump-free consistency. It should be similar to a regular dosa batter.
6. Cover the bowl and let the batter ferment overnight (8-9 hours) in a warm place. You’ll know it’s ready when it’s doubled in volume and has a slightly sour smell.
7. Add salt to the fermented batter and give it a good mix.
8. Heat a skillet or tawa over medium heat. Lightly grease it with oil. Pour a ladleful of batter onto the hot skillet and spread it into a thin circle. Drizzle a little oil around the edges.
9. Cook until the dosa is golden brown and crispy on one side. You can flip it to cook both sides, or serve it as is if you prefer.
10. Repeat with the remaining batter.

Expert Tips

A few little things that can make a big difference:

• Warmth is key for fermentation: If it’s cold where you are, you can place the batter near a warm oven or wrap it in a towel.
• Don’t overmix: Once the batter is fermented, mix it gently. Overmixing can make the dosas tough.
• Skillet temperature: The skillet needs to be hot enough, but not scorching. Medium heat is usually perfect.

Variations

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

• Vegan Ragi Dosa: This recipe is naturally vegan! Just ensure the oil you use is plant-based.
• Gluten-Free Ragi Dosa: Ragi is naturally gluten-free, so this recipe is perfect for those with gluten sensitivities.
• Spice Level Adjustments: Add a pinch of red chilli powder or a finely chopped green chilli to the batter for a little heat. My friend loves adding a dash of asafoetida (hing) too!
• Festival Adaptations (e.g., Makar Sankranti): During Makar Sankranti, some families like to add grated coconut to the batter for a festive touch.

Serving Suggestions

Ragi dosa is delicious on its own, but even better with accompaniments! I love serving it with:

• Coconut chutney
• Sambar
• Idli podi
• A dollop of ghee

Storage Instructions

You can store the fermented batter in the refrigerator for up to 3 days. It might lose a little of its fluffiness, but it will still be perfectly good to use. You can also freeze the batter for longer storage.

FAQs

Let’s answer some common questions:

What is the ideal consistency of the dosa batter?

The batter should be pourable but not too runny. It should coat the back of a spoon nicely.

Can I use a different type of flour instead of ragi flour?

You can experiment with other flours like jowar flour or bajra flour, but the flavour and nutritional profile will be different.

How do I adjust the fermentation time based on the weather?

In warmer weather, the batter will ferment faster. In colder weather, it will take longer. Keep an eye on it and adjust accordingly.

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

Make sure the skillet is well-greased and hot enough before pouring the batter.

Can I make the dosa batter in advance and store it?

Yes, you can! Just ferment it overnight and store it in the refrigerator for up to 3 days.

Enjoy making (and eating!) these delicious and healthy Ragi Dosas! Let me know how they turn out in the comments below.