Instant Ragi Dosa – Crispy & Healthy (Finger Millet Dosa)

Making a crispy, restaurant-like dosa was a fantasy earlier. But with this recipe, trust me, you can make a gorgeous, crispy dosa at home too. It is a foolproof recipe for someone like me – who tried making dosa so many times and always failed and eventually gave up. But now I can make dosa even with my eyes closed. Okay, that’s an exaggeration but you got my point. Right?

I already shared Instant Sooji Dosa Recipe. It is no less than authentic South Indian Dosa which is made by fermenting the batter made of different dals. And this time I made the regular dosa even more healthy by including ragi or finger millet flour in it. Millets are so healthy that you must make them a part of your kitchen, and your diet.

TIPS TO MAKE IT RIGHT

1. Grind Sooji: Earlier I tried to make dosa using sooji rava because that’s how I used to make uttapam and Gordon Ramsay’s Potato Pancake. Sooji does get soft when you make the batter and let it rest for a while. But it doesn’t give the right texture and crispiness needed for a dosa. Grinding sooji into a fine powder is important.
2. Poha or Rice Flour: I also grind some poha/rice flakes along with the sooji. You can also use rice flour instead. This ingredient gives nice crispiness to the dosa.
3. Whole Wheat Flour: The dosa batter needs a good binding agent that can make it spread well on the pan. Whole wheat flour helps in doing that.
4. Sugar: Don’t worry. Sugar won’t make the dosa sweet. It helps in giving a nice restaurant-style browning to the dosa. It also enhances the flavor of the dosa.
5. Batter Consistency: More than the right kind of pan, you need to have the right consistency of the batter. It is THE MOST IMPORTANT thing. It should neither be thick nor thin otherwise it will be difficult to spread it on the pan. You need a medium-consistency batter. Just follow the recipe and you will get that.
6. Heat: Heat on the pan also plays a major role in making a perfect dosa. If the pan is too hot, you won’t be able to spread the batter. It will start sticking to the pan and will form lumps. That’s why keep the flame on medium, and sprinkle water at the start, and before making each dosa. This reduces the temperature of the pan. Wipe off the water and then pour the batter and spread it in a circular motion. You will get good results.
7. Oil: I always used to think that oiling the pan is important because that will prevent sticking the batter to the pan. NEVER EVER DO IT. Learn from my mistakes. The oil prevents the easy spreading of the batter.

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CAN I ONLY MAKE IT WITH RAGI FLOUR?

Ragi or finger millet flour makes soft dosa. To add crispiness to it, you need to add sooji and rice flour to the batter. Also, ragi is gluten-free. So, we need some flour to bind the batter well. It would be easier to spread also. For that, we add a little bit of whole wheat flour to the batter.

But, if you want some gluten-free options, just try it with ragi flour only. You can mix some urad dal flour with it and you will get a delicious dosa.

WHAT CAN RUIN THE DOSA?

Two things that can really ruin your dosa-making experience are Curd and Baking Soda.

If your curd is sitting in the fridge for a long time, chances are that your dosa will become soggy. It happens. It is tough to explain the texture but it just ruins the mood.

Also, if the baking soda has expired, you won’t get a light, airy batter. The texture of the dosa also changes because of that. But you can check the quality of baking soda. Just add a little bit of lemon juice to it. If it forms bubbles, it means your baking soda is just perfect. If not, it is time to buy a new pack.

WHAT GOES WELL WITH DOSA?

Honestly, sometimes I don’t need anything with dosa. Just some paper-thin dosa and a cup of coffee (vegan). I am sorted. But if you want to enjoy it fully, serve it with the following:

1. Sambar
2. South – Indian Chutneys

Now you are all ready to make this delicious recipe – Instant Ragi Dosa. The beauty of this recipe is that you can enjoy it whenever you want – breakfast, lunch, or dinner. It is a must-try.

If you try the recipe and like it too, please share the photo of your dish on Instagram and tag us @thefearlesscooking. We love to see your recreation of our recipes.

Happy Cooking 🙂

Love from us

Richa