Ragi Rava dosa. as i previously mentioned, the recipe for ragi dosa is very similar to the crisp rava dosa. as a matter of fact, i have taken the rava dosa recipe and replaced the maida ingredient with ragi flour or finger millets. basically, the recipe is pretty much a restaurant style and quite a popular one. having said that the traditional finger millet dosa recipe is entirely different. in other words. Ragi Rava Dosa Recipe - Finger Millet Sooji Dosa Recipe with step wise pictures. Healthy but very tasty ragi rava dosa.
Ragi dosa is a healthy breakfast from South Indian cuisine made with finger millet.
Nachni, Ragulu, kezhvaragu, marwa are the other reginal names to finger millet or red millet.
This whole grain is a staple in many parts of Karnataka and Andhra pradesh.
You can cook Ragi Rava dosa using 13 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Ragi Rava dosa
- You need 11/2 cup of ragi flour /kezhvaragu /finger millet.
- You need 1 cup of rava /sooji.
- You need 3/4 cup of rice flour.
- Prepare 2-3 tbsp of all purpose flour,maida.
- Prepare 1/2 cup of curd.
- It's 1 inch of ginger finely chopped.
- It's 2 of green chillies finely chopped.
- It's 1 tsp of jeera/ cumins.
- You need 1/2 tsp of pepper,crushed.
- Prepare Few of curry leaves,coriander leaves finely chopped.
- It's 11/2 tsp of salt.
- Prepare 4 cups of water.
- You need as needed of Oil.
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Ragi Rava dosa step by step
- In a Large mixing bowl take ragi flour,rava,rice flour,maida,curd,1inch ginger finely chopped,green chillies,curry leaves,coriander,jeera,pepper and salt..
- Add 1-2 Cups water and mix well to form a lump free batter..
- Let the batter rest for 20minutes..
- Add remaining water and mix to prepare a flowing consistency batter..
- Heat dosa tawa.Better use non-stick tawa.Pour the batter from outer corners of tawa and then fill the inside part just like rava dosa.You cannot spread the batter like normal dosa..
- Drizzle oil around the dosa.This dosa will take time to get cooked.Keep patience..
- Once cooked flip it carefully to the other side and let other side get cooked..
- Remove from tawa and serve hot with chutney of your choice..
- Each time when you make dosa mix the batter from bottom and check the water consistency.If batter thickens add little water as required..
The ragi dosa that I am posting today is similar to the Rava dosa I have posted earlier. The only difference is the inclusion of ragi flour to the basic rava dosa recipe. These dosas are best enjoyed hot off the stove when they are. Ragi is known as finger millet in English and Kezhvaragu in Tamil. It is rich in calcium, protein, iron and is also a good source of fiber.
