Last Updated on 2 months by Neha Deshmukh

Ragi Dosa Recipe – Health Mix & Sour Curd Thin Crepe

Introduction

Okay, let’s be real – who doesn’t love a good dosa? But sometimes, you want something a little…extra, right? Something that feels good and tastes amazing. That’s where this Ragi Dosa recipe comes in! I first stumbled upon this combination a few years ago, trying to sneak more nutrients into my family’s breakfast, and it quickly became a staple. It’s thin, it’s crispy (with a little practice!), and it’s packed with goodness. Plus, the sour curd gives it a lovely tang that just elevates everything.

Why You’ll Love This Recipe

This isn’t your average dosa. We’re using ragi (finger millet) which is a nutritional powerhouse, along with a blend of dals and a touch of health mix for convenience. The sour curd is the secret ingredient for a super soft and flavorful dosa. It’s relatively easy to make, and honestly, it’s a fantastic way to start your day or enjoy a light dinner.

Ingredients

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

• 1 kg ragi (finger millet)
• 250 gms urad dal (black gram)
• 125 gms moong dal (yellow split mung bean)
• 125 gms toor dal (split pigeon pea)
• 2 tbsp jeera (cumin seeds)
• 3 tbsp pepper corns
• 1 cup health mix powder
• 0.25 cup sour curd (dahi)
• As needed salt
• As needed water

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Ragi: The Nutritional Powerhouse

Ragi is seriously good for you. It’s packed with calcium, iron, and fiber. You can find it easily at most Indian grocery stores.

Urad Dal, Moong Dal & Toor Dal: The Traditional South Indian Blend

This trio is the base for many South Indian staples. Urad dal gives the dosa its crispness, while moong and toor dal add to the flavor and texture. Soaking them well is key!

Jeera & Pepper Corns: Aromatic Spice Infusion

These aren’t just for flavor; they also aid digestion. A little goes a long way, so don’t overdo it.

Health Mix Powder: Convenience & Added Benefits

I love using health mix powder because it adds extra nutrients and simplifies the process. You can find different brands – choose one you like!

Sour Curd: The Key to Softness & Tang

Don’t skip the sour curd! It’s what makes these dosas so wonderfully soft and gives them that lovely tangy flavor. If you don’t have sour curd, you can add a squeeze of lemon juice to regular curd and let it sit for a bit.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine 1 cup health mix powder, 1/4 cup sour curd, salt, and pepper corns in a bowl.
2. Gradually add water while mixing to achieve a thin, pourable batter consistency. You want it to be like pancake batter – not too thick, not too runny.
3. Heat a dosa tawa (flat griddle) on medium flame and lightly grease it with oil. A well-seasoned tawa is your best friend here!
4. Pour a ladle of batter onto the tawa and spread it outward in a circular motion to form a thin layer. Don’t worry if it’s not perfect at first – practice makes perfect!
5. Drizzle oil around the edges and cook until the edges turn golden-brown. This usually takes about 2-3 minutes.
6. Flip the dosa and cook the other side for 1-2 minutes. You’ll know it’s ready when it’s golden brown and crispy.
7. Serve hot with your favorite chutney!

Expert Tips

• Batter Consistency is Key: Seriously, this is the most important part. If it’s too thick, the dosas will be hard. Too thin, and they’ll tear.
• Tawa Temperature: Medium heat is ideal. Too hot, and the dosa will burn. Too low, and it won’t get crispy.
• Don’t Overcrowd the Tawa: Cook one dosa at a time for the best results.

Variations

• Vegan Ragi Dosa: Simply substitute the sour curd with plant-based yogurt. Coconut yogurt works beautifully! My friend, Priya, swears by this.
• Gluten-Free Ragi Dosa: This recipe is naturally gluten-free, as long as your health mix powder is also gluten-free.
• Spice Level Adjustment: Feel free to add a pinch of red chili powder or some finely chopped green chilies to the batter for a spicier kick.
• Festival Adaptations (Ganesh Chaturthi, etc.): These dosas are a light and healthy option for festivals. You can serve them with a variety of festive chutneys and sambar.

Serving Suggestions

Ragi dosa is incredibly versatile! Here are a few ideas:

• Tomato Chutney: A classic pairing!
• Coconut Chutney: Another must-try.
• Sambar: For a more substantial meal.
• Allam Pachadi (Ginger Chutney): A spicy and flavorful option.

Storage Instructions

You can store the dosa batter in the refrigerator for up to 3 days. Just give it a good stir before using. If it thickens, add a little water to adjust the consistency.

FAQs

What is the best way to grind the dals for the dosa batter?

While I used pre-soaked dals for this recipe, traditionally you’d soak the dals for at least 4-6 hours, then grind them to a smooth paste with enough water.

Can I use buttermilk instead of sour curd?

Yes, absolutely! Buttermilk will work just as well and give a similar tang.

How can I achieve a crispier dosa?

Make sure your tawa is well-heated and lightly greased. Also, spreading the batter thinly is crucial.

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

Besides tomato and coconut chutney, try mint chutney, coriander chutney, or even a simple onion-tomato chutney.

Can this batter be made ahead of time and stored?

Yes, you can! The batter will actually ferment slightly, which can enhance the flavor. Store it in the refrigerator for up to 3 days.