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Ragi dosa
Finger millet dosa
Ragi dose (ರಾಗಿ ದೋಸೆ): lacy instant finger-millet dosa with onion, chilli and cumin, from Karnataka
Around Mysuru and the farming villages of south Karnataka, ragi is the everyday grain, and this no-ferment dosa is how many homes use it at breakfast when there is no idli batter in the fridge. Finger-millet flour is whisked with a little rice flour, onion and green chilli into a thin batter that is poured, not spread, so it sets into a lacy, crisp, dark brown crepe. Serve with coconut chutney or sambar. Two dosas are about 210 kcal. The usual mistake is spreading the batter like a normal dosa; ragi batter is too thin, so pour it from a height in a circle and fill the gaps. Chef's tip: let the batter rest for 10 minutes before cooking; the flour drinks up water and the dosas hold together better.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅜ oz rice flour
- ¾ tsp salt
- 1 tsp cumin seeds
- 1 onionsmall, finely chopped
- 1 green chillifinely chopped
- 8 curry leaveschopped
- ⅓ oz fresh corianderchopped
- 2 cups waterabout
- 4 tsp sunflower oil
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Method
0/5 doneStep 1: Whisk 4 oz ragi (finger millet) flour, 1 ⅜ oz rice flour and ¾ tsp salt with 2 cups water in a bowl until there are no lumps. The batter should be thin, like buttermilk. Stir in 1 tsp cumin seeds, 1 onion, 1 green chilli, 8 curry leaves and ⅓ oz fresh coriander and leave to rest for 10 minutes.
10 minStep 2: Heat a cast-iron or non-stick tawa over a medium-high heat until a sprinkle of water dances and disappears. Wipe with a few drops of 1 tsp sunflower oil.
2 minStep 3: Stir the batter (the flour settles), then pour a ladleful from about 15 cm high in a wide circle, working inwards. Fill any big gaps with a little more batter; small holes are what makes it lacy.
Step 4: Drizzle a few drops of oil around the edge and over the top. Cook for 2–3 minutes, until the edges lift and the underside is crisp and dark. Ragi dosa browns darker than a rice one, so judge by the crisp edge rather than colour.
3 minStep 5: Flip and cook for 30 seconds, then fold and serve straight away. Repeat with the rest of the batter and 3 tsp sunflower oil, stirring the batter each time.
8 min
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 5 g
- Carbs
- 36 g
- Fat
- 5 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ragi dosa take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
- What can I use instead of onion?
- 2 shallots per onion.
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