Last Updated on 2 months by Neha Deshmukh

Ragi Dosa Recipe – Easy Rava & Yogurt Indian Pancake

Introduction

Okay, let’s be real – dosas are life, right? That perfect crispy, slightly tangy bite… pure happiness. But sometimes, you want to sneak in a little extra goodness. That’s where this Ragi Dosa recipe comes in! I first made this when I was trying to add more millets to our family’s diet, and honestly, it’s become a regular. It’s super easy, uses ingredients you probably already have, and tastes amazing. Plus, it’s a fantastic way to enjoy the benefits of ragi flour.

Why You’ll Love This Recipe

This Ragi Dosa isn’t just healthy; it’s genuinely delicious. The combination of ragi and rava gives it a lovely texture – slightly crispy, a little soft, and totally addictive. It’s quick to make (especially with the yogurt in the batter!), and it’s a great way to introduce ragi to those who are new to it. Trust me, even the kids will ask for seconds!

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup ragi flour (approx. 130g)
• ½ cup semolina (rava) (approx. 75g)
• 1 tsp cumin seeds
• 1 green chili, finely chopped
• 3 Tbsp yogurt (approx. 45ml)
• 2.25 cups water (approx. 530ml)
• ½ tsp salt
• Ghee or oil for cooking

Ingredient Notes

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

Ragi Flour: Health Benefits & Selection

Ragi, or finger millet, is a nutritional powerhouse! It’s packed with calcium, iron, and fiber. When buying, look for a good quality, finely ground ragi flour. It should have a slightly earthy aroma.

Semolina (Rava): Types & Substitutions

I prefer using fine semolina (rava) for this recipe, as it gives a nice texture. You can use coarse rava too, but the dosas might be slightly thicker. If you don’t have rava, you can substitute it with rice flour, though the texture will be a bit different.

Cumin Seeds: Roasting for Enhanced Flavor

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

Green Chili: Adjusting the Spice Level

I like a little kick, so I add one green chili. Feel free to adjust this based on your spice preference. You can remove the seeds for a milder flavor.

Yogurt: Using Sour vs. Fresh Yogurt

I usually use plain yogurt, but slightly sour yogurt works even better! It helps with the fermentation process and gives the dosas a lovely tang.

Ghee vs. Oil: Flavor & Regional Preferences

Traditionally, dosas are made with ghee (clarified butter) for that rich, nutty flavor. But you can absolutely use oil if you prefer. In South India, different oils are used depending on the region – sesame oil, sunflower oil, or even coconut oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a mixing bowl, whisk together the ragi flour, semolina, cumin seeds, salt, and chopped green chili. Make sure everything is nicely combined.
2. Now, add the yogurt and water to the dry ingredients. Give it a good mix until you have a smooth batter. Don’t worry if it seems a little thin at this stage.
3. Cover the batter and let it rest for 10-15 minutes. This allows the rava to absorb the water and the flavors to meld together.
4. Heat a non-stick pan over high heat. Add a little ghee or oil and swirl it around to coat the surface. Wipe off any excess oil with a paper towel – this is key for a crispy dosa!
5. Give the batter a good stir. Pour a ladleful of batter onto the hot pan and quickly spread it in a circular motion to create a lacy pattern.
6. Drizzle a little ghee or oil around the edges of the dosa. Cook for about 2 minutes, or until the edges start to lift easily from the pan.
7. Flip the dosa and cook for another 30 seconds on the other side.
8. Serve immediately with your favorite chutney and sambar!

Expert Tips

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

Achieving the Perfect Lacy Texture

The key to those beautiful, lacy dosas is a well-rested batter and a hot pan. Don’t skip the resting time!

Troubleshooting: Batter Too Thick or Too Thin

• Too Thick: Add a tablespoon or two of water at a time until you reach the desired consistency.
• Too Thin: Add a tablespoon of ragi flour or rava.

Pan Temperature Control

Maintaining the right pan temperature is crucial. If the pan isn’t hot enough, the dosa will stick. If it’s too hot, it will burn.

Preventing Dosa from Sticking

A well-seasoned non-stick pan is your best friend. Also, wiping off the excess oil before pouring the batter helps prevent sticking.

Variations

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

Vegan Ragi Dosa

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

Gluten-Free Ragi Dosa

This recipe is naturally gluten-free, as long as you ensure your rava is certified gluten-free.

Spice Level Adjustments (Mild, Medium, Hot)

Adjust the amount of green chili to your liking. You can also add a pinch of red chili powder for extra heat. My friend loves adding a dash of black pepper too!

Ragi Dosa for Navratri Fasting (Vrat)

Use rock salt (sendha namak) instead of regular salt and make sure all ingredients are permissible for fasting.

Serving Suggestions

Ragi Dosa is fantastic with:

• Coconut chutney
• Tomato chutney
• Sambar
• Mint-coriander chutney
• A dollop of ghee (because why not?)

Storage Instructions

Leftover dosa 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

Let’s answer some common questions:

What is Ragi and why is it good for me?

Ragi is a millet grain that’s incredibly nutritious. It’s a great source of calcium, iron, fiber, and antioxidants. It’s also gluten-free and has a low glycemic index, making it a good choice for people with diabetes.

Can I make the dosa batter ahead of time?

Yes, you can! Making the batter ahead of time actually helps develop the flavors. Just store it in the refrigerator and give it a good stir before using.

What if I don’t have semolina? Can I use another grain?

You can substitute semolina with rice flour, but the texture will be slightly different. You could also try using quinoa flour for a different nutritional boost.

How do I get the dosa so thin and crispy?

A hot pan, a well-rested batter, and wiping off the excess oil are key! Practice makes perfect, so don’t be discouraged if your first few dosas aren’t perfect.

What are some good chutney options to serve with Ragi Dosa?

Coconut chutney, tomato chutney, and mint-coriander chutney are all classic choices. But feel free to experiment and find your favorite!