Instant Ragi Dosa

Preparation time : 10 minutes

Resting time : 15 minutes

Cooking time : 1 minute per dosa

Ingredients

3 cups ragi powder

1.5 cups rice flour

2 medium sized onions

4 green chillies

3 tbsps oil

2 tsps mustard seeds

2 tbsp urad dhal

A handful curry leaves

Table salt to taste

Oil for making the dosas

Method

1. Fine chop onions, green chillies and the curry leaves and set aside.
2. In a frying pan, heat the oil and add mustard seeds when the oil is hot.
3. Once the mustard seeds crackle, add the urad dhal and roast on a medium flame until the color changes slightly.
4. Now add the finely chopped onion, green chillies and curry leaves.
5. Add salt required for this tempering. (1 – 1.5 tsps)
6. Stir well and fry till the onion turns translucent and then turn off the gas.
   
7. In a mixing bowl, add the ragi flour and the rice flour and salt required for the batter.
   
8. Add water and mix the flours such that there are no lumps formed.
9. Now add the onion tempering to the batter and adjust the water to form a running consistency. Allow the batter to rest for 15 minutes.
   
   
10. Heat a tawa.
11. Pour the dosa batter on the tawa by moving your hand in a circular motion. Fill the gaps in the dosa with more batter.
    
    
12. Sprinkle oil around the dosa and cook on both sides.

Crispy ragi dosa is ready to serve. Serve hot ragi dosa with tomato chutney or coconut and roasted channa dhal chutney.

Notes

1. Ragi is very healthy and gives you a lot of strength during pregnancy. It will also keep you full for quite a long time.
2. You may add grated carrot and grated coconut to this dosa batter.
3. Rice flour is added to make the dosas crisp. You may avoid it and use only ragi flour as per to make soft dosas.
4. The dosas are best eaten when they are hot.
5. You may need to adjust the water in the batter after it has rested for sometime. This is because ragi absorbs water and it is possible that the batter might have thickened while you have left it aside.