Ragi Rava Dosa is a simple, quick and instant dosa (south Indian crepe) with healthy ingredients like suji/semolina/cream of wheat, rice flour and ragi flour/finger millet flour, flavored with some spices. No soaking of lentils or fermentation needed; with a pickle, chutney or molagapudi (south Indian spice powder) on the side, it is a complete breakfast meal. Normally, rava dosa is prepared using rava/semolina and rice flour with addition of some all purpose flour/maida. For quite some time now, I have been trying to avoid maida as it is devoid of any nutrition. With ragi flour in my pantry, I decided to increase the nutrition level of my rava dosa by adding this to the batter instead and the result was quite good. The only downside is the dosa gets a dark color due to the ragi flour (which is black in color); a small adjustment for a healthier dosa!!! The texture of this popular south Indian crepe is so crispy with lots of holes in them (achieved due to the dilute batter); typical of rava dosa!! Addition of finely chopped onions, cilantro/coriander leaves, green chillies/jalapenos or sometimes even ginger gives this dosa a different inviting flavor!! On those busy mornings when you feel you need something quick and fast, ragi rava dosas are the perfect instant healthy option; do try them and you will love them!! Other instant breakfast dishes you can try : Instant multigrain ragi dosa, Instant Suji Appe, Instant Rava Idli etc. You can serve this and other dosas or idlis with: Onion Coconut Chutney, Coconut Chutney with Hing, Spicy Peanut Chutney etc.
Check out how I made it here (print/save for later):
Method:
In a mixing bowl, add the rava, rice flour, ragi flour, jeera and salt. Add enough water to make a smooth batter. Keep aside for about 15 minutes.
1 cup rava/suji/semolina ½ cup rice flour ¼ cup ragi flour/fingermillet flour 1 teaspoon jeera/cumin seeds Salt to taste Oil to cook the dosas
Instructions Notes This dosa/crepe tastes best hot off the griddle or tawa. After minutes, you will notice that the rava/suji would have absorbed some of the water and the batter would have become thick. Now add more water to make a dilute, pouring consistency batter. This dosa cannot be spread, just poured onto the tawa or flat griddle. Now, heat a flat griddle or tawa on high heat. Spread some oil (a couple of teaspoons) around the tawa. Pour a ladle full of batter around the outer edges of the tawa to make the outer edge of the dosa.
Pour the rest of the batter towards the center to make the dosa. Do not worry if you see some holes; this is the specialty of this dosa!!! If you do not see any holes and the dosa is thick, add some water. Do not try to spread the batter on the tawa. Drizzle some more drops of oil on the dosa, cover and cook for a few minutes. Once the dosa starts to brown at the bottom and edges, gently slide a spatala around the edges and under the dosa and flip it over to cook the other side till crisp and cooked.
Remove and serve hot with chutney, pickles or chutney powder.
Enjoy!!!
