Friday, December 17, 2010

Ragi dosa | Idli Dosa Recipes

Ragi or Finger millet is a healthy whole grain. This dosa can be prepared when you want to try something new but also quick and easy. If you have very little dosa batter and wouldn't be able to make a meal for a family this is a good option to use it up.
Yields - 10-12 dosas
Soaking time - 15 mins.
Preparation time - 15 mins

Ragi flour - 2 cups
Rice flour - 1 cup
Idli/dosa batter - 1/2 cup
Salt - to taste
Onion - 1/2 of a big onion chopped and sauted in 1 tsp of oil for 5 mins
Oil for dosas

To grind:
Fennel seeds/Saunf/Sombu - 1/2 tsp
Garlic - 2-3 cloves
Green chilli (small) - 3 nos

Mix the ragi flour and rice flour with 2 and 1/2 cups of water and set aside for 15 - 30 mins. Make a fine paste of the ingredients under to grind.
Now add the onions, salt, ground paste and the dosa batter to the ragi batter.
Heat a tawa and make ragi dosas as we would for regular dosas. Can be thin as a dosa or bit thick like oothappams. Drizzle oil and flip the dosa after a minute. Try to flip the dosa before the top starts to dry out. Goes well with coconut chutney.

Sending my Ragi Dosa to CWF - Ragi and Healing Foods - Whole grains event.


  1. Looks good. And I like the idea of coconut chutney. Thank you for contributing to Healing Foods.

  2. Yummy. Fennel is so nice in this dosa


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