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Ragi Dosai
As crispy and crunchy and yummy as your restaurant onion-rava dosai and with the goodness of Ragi, this Ragi dosai ticks all the boxes!
Ragi dosai
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
4 people
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
4 people
Ragi dosai
Instructions
  1. In a large bowl, mix together ragi flour, rice flour and Maida/all purpose flour. Add whisked curd and water to the flours and whisk until you have a thin runny dosai batter. Add as much water as necessary to attain this consistency. Make sure that there are no lumps.
  2. To a pan, add 3 tsp oil and add cumin seeds, curry leaves, black peppercorns, chopped onions and green chillies and fry until the onions turn translucent. Transfer the fried ingredients into the dosa batter and mix well. Add salt and mix again. Let rest for 10-15 minutes.
  3. Heat a non-stick tawa. Stir the dosa batter well and pour into a small cup. Use the cup to pour the batter onto the tawa. The batter will spread out much like a rava dosa with holes in between. Pour to make a connected shape without trying to fill the holes. The holes are part of the design. They help make a crispier dosai. Drizzle oil all around the dosai. Cover and cook for a minute. Flip when the underside is cooked. Cook the other side for a minute. Remove on to a plate. Repeat with the rest of the batter to make more dosais. Serve with coconut chutney. Enjoy!
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