Instant Crispy Ragi Dosa
My go-to recipe when I don’t know what to cook? Instant ragi dosa. Okay, fine. This is not exactly instant but since there is no fermentation required, it is fairly quick to make!
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Just mix everything, let it rest for a bit and you’re ready to cook! The batter is thin, almost like buttermilk, which means no spreading—just pour it onto a hot pan and it naturally forms a delicate, lacy dosa with lots of holes. It’s crispy and slightly nutty because we use ghee and it pairs perfectly with fresh coconut chutney.
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Things to keep in mind while preparing this dosa
- The batter should be thin, like buttermilk. If it’s too thick, the dosa won’t spread properly and will turn out dense instead of light and lacy. Add more water if needed.
- The pan should be very hot before pouring the batter. A cold pan will cause the batter to stick and holes won't form properly.
- Low heat and longer cooking time give you a crispier dosa while medium high heat for a shorter time keeps it soft.
- Drizzling ghee into the holes and along the edges gives the dosa a rich, slightly nutty taste.
- Serve it hot and fresh off the pan. If you let it sit, it will dry out or turn slightly rubbery.
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Instant Crispy Ragi Dosa
Quick, Easy and Delicious: Ragi Dosa is my go-to when I don’t know what to cook. It’s very satisfying, satiating and just so so good.
servings
5 dosa
prep time
20 min
cook time
10 min per dosa
Ingredients
Dosa Batter
- 1/2 cup ragi flour
- 1/4 cup rice flour
- 1 red onion, finely chopped
- 1 sprig curry leaves, finely chopped
- 1/4 cup coriander, finely chopped
- 1/2 cup curd
- 2 cups water
- salt to taste
More
- ghee, to cook
- coconut chutney, to serve
Equipment
Instructions:
- In a bowl, mix ragi flour, rice flour, chopped onions, curry leaves, coriander, curd, water and salt. Whisk well to ensure there are no lumps. The consistency should be thin like buttermilk. If the batter feels thick, add a little more water.
- Cover and let the batter rest for 15 minutes. This helps the flours absorb the liquid and improves the overall texture of the dosa.
- Heat a pan on high and grease it lightly with ghee. Wipe it with a clean cloth or towel.
- Once the pan is hot, pour a ladleful of batter, letting it spread and form holes all over the pan. Do not use a spoon to spread it like regular dosa batter.
- Lower the heat and let the dosa cook for a few minutes for it to solidify.
- Drizzle a little ghee into the holes and along the edges. If you want a crispier dosa, let it cook on low heat for a longer time. For a softer dosa, cook on medium high heat for a shorter time.
- Once done, gently fold the dosa in half or roll it up. There’s no need to flip it.
- Serve immediately with fresh coconut chutney or your chutney of choice!
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