Ragi Dosa Recipe – Crispy Wheat & Curry Leaf Indian Pancakes

Last Updated on 2 months by Neha Deshmukh

Ragi Dosa Recipe – Crispy Wheat & Curry Leaf Indian Pancakes

Introduction

Okay, let’s be real – dosa is always a good idea, right? But have you ever tried ragi dosa? It’s a fantastic twist on the classic, bringing in a lovely nutty flavour and a whole lot of goodness. I first made this when I was trying to sneak more healthy grains into my family’s diet, and it quickly became a favourite! It’s surprisingly easy to make, and the crispy texture with that fragrant curry leaf aroma is just… chef’s kiss. This recipe combines ragi (finger millet) with wheat flour for a balanced flavour and texture. Let’s get cooking!

Why You’ll Love This Recipe

This Ragi Dosa recipe isn’t just about taste; it’s about feeling good about what you’re eating. It’s a lighter, healthier take on a beloved classic. Plus, it’s incredibly versatile – perfect for a quick weeknight dinner, a weekend brunch, or even a festive breakfast. And honestly, who doesn’t love a crispy dosa?

Ingredients

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

• 1 cup Ragi flour
• 1 cup Wheat flour
• 1 Onion, finely chopped
• 2 Green chillies, finely chopped (adjust to your spice preference!)
• 8 Curry leaves, chopped
• 1 teaspoon Cumin seeds
• Salt, to taste
• 2 tablespoons Curd (or buttermilk)
• Water, as needed

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Ragi Flour: Health Benefits & Varieties

Ragi is a nutritional powerhouse! It’s packed with calcium, iron, and fibre. You can find ragi flour easily in most Indian grocery stores, or online. There are different varieties – fine and coarse. I prefer a slightly fine ragi flour for dosas, as it blends better. (Approximately 180g)

Wheat Flour: Choosing the Right Type

I usually use all-purpose wheat flour (maida) for this recipe, but you can also use whole wheat flour (atta) for a slightly more rustic texture. Just be aware that whole wheat might need a little more water. (Approximately 150g)

Curry Leaves: Fresh vs. Dried & Regional Uses

Fresh curry leaves are always best! They have a much more vibrant flavour. If you can’t find fresh, dried will do in a pinch, but use about half the amount. Curry leaves are used extensively in South Indian cuisine, and their aroma is just divine.

Green Chillies: Spice Level & Alternatives

I use 2 green chillies for a mild-medium spice level. Feel free to adjust this based on your preference. You can use serrano peppers for more heat, or jalapeños for a slightly fruity flavour. Removing the seeds will also reduce the spice.

Buttermilk/Curd: Impact on Texture & Flavor

The curd (or buttermilk) is key to getting that lovely slightly tangy flavour and a soft texture. Buttermilk will give a lighter, crispier dosa, while curd will result in a slightly softer one. Both work beautifully! (Approximately 30g curd)

Step-By-Step Instructions

Alright, let’s get down to making the dosas!

1. In a large bowl, combine the ragi flour, wheat flour, chopped onion, green chillies, curry leaves, cumin seeds, and salt. Mix well.
2. Add the curd (or buttermilk) and start adding water gradually, mixing continuously to form a thin, lump-free batter. The consistency should be similar to pancake batter – easily pourable.
3. Cover the bowl and let the batter rest for at least 30 minutes. This allows the flours to hydrate and the flavours to meld.
4. Heat a dosa pan (or a non-stick frying pan) over medium heat. Drizzle a little oil.
5. Pour a ladleful of batter onto the hot pan and spread it in a circular motion, starting from the centre and moving outwards.
6. Drizzle a little more oil around the edges.
7. Cook for 2-3 minutes, or until the edges start to crisp up and the bottom is golden brown.
8. Flip the dosa carefully and cook for another minute or so, until the other side is also golden brown and crispy.
9. Serve hot with your favourite chutney!

Expert Tips

A few little secrets to dosa success!

Achieving the Perfect Crispy Texture

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

Batter Consistency: Troubleshooting

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

Dosa Pan Seasoning & Maintenance

A well-seasoned dosa pan is your best friend! Seasoning creates a natural non-stick surface. After each use, wash the pan with warm water and a mild soap, dry it thoroughly, and rub a thin layer of oil over it.

Variations

Let’s get creative!

Vegan Ragi Dosa

Simply substitute the curd with plant-based yogurt (like coconut yogurt or almond yogurt).

Gluten-Free Ragi Dosa

Use a gluten-free flour blend instead of wheat flour. Rice flour or jowar flour work well.

Spice Level Adjustment

Add more or fewer green chillies, or use a pinch of red chilli powder for an extra kick.

Festival Adaptations (e.g., Makar Sankranti)

During Makar Sankranti, you can add grated coconut to the batter for a festive touch.

Serving Suggestions

Ragi dosa is amazing with so many things! My personal favourites are:

• Red chilli chutney (recipe below!)
• Coconut chutney
• Sambar
• A simple tomato chutney

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.

FAQs

Got questions? I’ve got answers!

What is the best flour ratio for a soft Ragi Dosa?

I find 1:1 ratio of ragi flour to wheat flour works best for a good balance of flavour and texture.

Can I make the batter ahead of time? If so, how long will it keep?

Yes, you can! The batter actually benefits from resting. It will keep in the fridge for up to 2 days.

What can I substitute for buttermilk/curd?

You can use plant-based yogurt, or even a tablespoon of lemon juice added to a cup of milk (let it sit for 5 minutes to curdle).

How do I prevent the dosa from sticking to the pan?

Make sure your pan is hot enough and well-oiled. A well-seasoned pan also helps!

What chutneys pair best with Ragi Dosa besides red chilli chutney?

Coconut chutney and tomato chutney are classic pairings. Sambar is also a delicious accompaniment.

Red Chilli Chutney Recipe (Quick & Easy!)

• 6-8 Red Chillies (adjust to taste)
• 1 tablespoon Tamarind paste
• Salt to taste
• 1 teaspoon Oil

Tempering:

• 1 teaspoon Mustard seeds
• 1/2 teaspoon Urad dal (split black lentils)
• A few Curry leaves
• 1 small Onion, finely chopped

Instructions:

1. Soak red chillies in warm water for 15-20 minutes.
2. Blend the soaked chillies with tamarind, salt, and a little water to form a smooth paste.
3. Heat oil in a small pan and add mustard seeds. Once they splutter, add urad dal and curry leaves. Fry until golden brown.
4. Add chopped onion and sauté until translucent.
5. Pour the tempering over the chilli paste and mix well. Enjoy!