Crispy Ragi Dosa
Recipe Summary
- A quick and healthy South Indian breakfast, crispy ragi dosa is made with ragi flour, rice flour, and semolina, flavored with onions, green chilies, and spices. It's cooked until golden brown and served with coconut chutney.
All Ingredients - For Dosa Batter
- Ragi flour 1/2 cup
- Rice flour 1/4 cup
- Rava 1/4 cup
- Salt to taste
- Water 2.5 cups
- Onion 1 small
- Asafoetida 1/8 tsp
- Cumin seeds 1/2 tsp
- Ginger 1 tsp
- Green chilli 1
- Curry leaves 4-5
- Coriander leaves 2 tbsp
- Oil for cooking
Tools You'll Need
- Frying pan
- Pan
- Mixing bowl
- Whisk
- Ladle
- Spatula
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Dry Mix
In a large bowl, combine 1/2 cup ragi flour, 1/4 cup rice flour, 1/4 cup rava, and salt to taste. Whisk the dry ingredients well to ensure they are thoroughly mixed.
Step 2: Make the Batter
Gradually add 2.5 cups of water to the dry ingredients while continuously whisking to form a smooth, lump-free batter. Ensure the consistency is thin.
Step 3: Add Flavorings
Add 1 small chopped onion, 1/8 tsp asafoetida, 1/2 tsp cumin seeds, 1 tsp grated ginger, 1 chopped green chilli, 4-5 chopped curry leaves, and 2 tbsp chopped coriander leaves to the batter.
Step 4: Mix and Rest
Mix all the ingredients thoroughly with a spoon until well combined. Let the batter rest for to allow the rava to soak and the flavors to meld.
Step 5: Prepare for Cooking
After , stir the batter again to ensure uniform consistency.
Step 6: Cook the Dosa
Heat a non-stick pan over medium heat. Pour one ladle of batter onto the hot pan and spread it evenly in a circular motion to form a thin dosa. Drizzle some oil around the edges of the dosa.
Step 7: Flip and Finish
Cook for until the dosa turns crispy and golden brown on one side. Carefully flip the dosa using a spatula and cook for another minute until lightly browned. Transfer the cooked dosa to a plate and repeat the process with the remaining batter.
Step 8: Serve
Serve the crispy ragi dosa hot with coconut chutney.
Pro Tips
• Ensure the batter consistency is thin for crispy dosa.
• Cook on medium flame for even browning.
Recipe Variations
• Add grated carrots or other vegetables.
• Serve with different chutneys or sambar.
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