The moment you eat dosa, the flavors of South India explode in your mouth and leave you with an aftertaste like no other. However, one alternative to regular dosa, popularly known as ragi dosa, is a dish that not a lot of people know about. Not only does it make for a scrumptious meal, but it is also healthier than the regular dosa. Unlike the traditional recipe, Ragi Dosa doesn’t contain the refined flour (also known as Maida), which makes this ragi dosa recipe a much healthier option.
Today, we shall be looking at how to make ragi dosa with oats. It is basically a recipe of ragi dosa that you can make without any hassles. We have provided a detailed ingredient list and a step-by-step procedure of how to make Ragi dosa at home.
PREP TIME 10 min
COOK TIME 15 min
TOTAL TIME 25 min
INGREDIENTS Serving : Depends on the size you're making.
1 teaspoon of jeera (also commonly referred to as Cumin powder)
1 cup finely chopped coriander
Salt to taste
Thinner the batter, the more consistently and uniformly it spreads across the skillet. It makes holes in the batter poured and makes the dosa crispy. This is a crucial tip for the instant ragi dosa recipe.
How to Make Ragi Dosa at Home
In the first step of this instant ragi dosa recipe, you will need to mix the sooji, rice flour, ragi, and salt in a big bowl.
Then, you will need to pour 3 cups of water into the bowl and stir the mixture till it becomes rich and thick.
Once you get the thick mixture, you need to let it rest for about 10 minutes.
Then, you will need to add the rest of the ingredients to the mixture.
After adding them, stir them well and make sure they all mix well together.
Then, once the mixture is ready, you will need to add the rest of the ½ cup of water to the mixture to get a thinner mixture that is more pour-able.
Then, get a skillet or a Tawa and heat it at high temperatures. Make sure that the Tawa or the skillet is really hot.
Then, you will need to pour just a ladle of the batter onto the surface of the tawa or skittle. Make sure that you start pouring from the edges. The mixture will spread by itself and will form holes.
Once you have done that, you would want to turn the heat down to a medium level and let it cook slowly and more uniformly.
This will prevent the ragi flour dosa from getting burnt more than needed and will also make it crispier (the slower it cooks, the crispier the dosa gets).
Then pour around ½ a teaspoon of ghee all around the batter and let the dosa cook for around 3 minutes.
Do not increase the heat. Medium heat will allow the ghee to cook the dosa batter nicely.
Once the side being cooked is crispy and golden-brown in color, flip the dosa over and allow it to cook for another minute.
The dosa will be thin and crispy by now and will have a nice brown and golden hue to it.
Make sure you scoop the ragi flour dosa with Skillet from the below and take it off hot from the skillet.
It is now ready to be served with some yogurt or chutney of your choice.
Follow the aforementioned steps to get a scrumptious and delightful ragi dosa.