Instant ragi dosa is a very easy to make breakfast with the whole goodness of ragi. Ragi/finger millet/kezhvaragu is a power house of nutrition and it is rich mainly in calcium.It is a very good weaning food,we often use the sprouted ragi flour to make porridge for infants above 6 months as weaning food.I use ragi flour very often in cooking and I just realized I have not blogged about any of those recipes. I make koozh ( thick porridge) for my husband for breakfast else I make these tasty dosa with ragi flour for breakfast.The addition of butter milk and onions takes this dosa to a whole new level and it tastes even better than rava dosai,yeah it is very healthy and tastes great too.The method of making this ragi dosai is similar to rava dosai.Make the batter thin and splash the batter just the way you would do for rava dosai.You can make these dosa soft or crispy as you prefer.Just make sure to cook in medium flame so that they get cooked evenly without burning. Here I have added onions and green chilli,you can add cumin,pepper or make a tempering with mustard,cumin and asafoetida and add it to the batter.You can make these dosas even more tasty and healthy by adding veggies like grated carrot,cabbage etc.Here I am giving the basic recipe and proportion for instant ragi dosa.
I have already blogged about some instant dosa recipes here like bread dosa, tomato dosa, aval dosa, rava dosa, vendhaya dosa.
(please click on the names of the desired dosa for recipes)
Instant ragi dosa recipe
Star ingredients: Sprouted ragi flour
Time:10+20+20 minutes
Yield:6-7 dosas
Ingredients:
1 cup sprouted ragi flour
1/4 cup whole wheat flour
1 cup butter milk
1 onion,sliced thin
2 green chillies,sliced round
Salt
Method:
1.Mix all the ingredients and make a lumpless relatively thin batter.The batter should be of rava dosa batter consistency.I find 1 cup buttermilk sufficient,if you find the batter very thin you may a fistful of either flour.Set aside for 20 minutes.
2.Heat a tava and pour a ladle full of batter and swirl the tava slightly.Do not tryto spread like regular dosa.Add little oil to the sides.
3.Cook on medium flame till the edges turn crispy.You can make them very crispy by cooking for more time or make soft dosas too.Serve hot.
Notes:
1.Addition of wheat flour is optional,you can even add rice flour
2.This dosa tastes damn good on its own,I eat it as such,there is absolutely no need for chutney,I have kept podi just for photo :)
3.Use water instead of butter milk for vegan version and use rice flour instead of wheat for gluten free version.