Ragi Rava Dosa recipe with step by step photos. Finger Millet / Ragi is another healthy ingredient which can be included in our daily diet .Very rarely I prepare dosa out of Ragi ,I usually prepare Ragi Puttu and it will be in our breakfast Menu once in a while. So one day when I ran out of few ingredients for breakfast this Ragi Rava Dosa came to rescue. It is so delicious and crispy and I loved it. So hereafter I will be preparing it once in a while. Now let’s see how to prepare Ragi Rava Dosa.
Check out Pesarattu dosa and Parupu Adai Dosa recipes too..
Ragi Rava Dosa
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Recipe Cuisine: South Indian | Recipe Category : Breakfast
Prep Time: 15 mins | Cook Time : 2 mins/Dosa |Serves: 2 |Author :Sharmila Ingredients:
 Ragi /Finger millet – ½ cup
Rava /sooji – ½ cup
Thick Curd – 1 cup
Cooking soda – 1 tsp
Oil – 2 tbsp
Mustard Seeds- 1 tsp
Urad dal -1 tbsp
Peppercorns- 1 tsp
Ginger – 1 inch piece
Green Chili – 1
Curry Leaves a spring
Cumin Seeds – 1 tsp
Cashew nuts – 1 tsp
Coriander Leaves to garnish
Salt as required
Water as required
Method:
1. In a Kadai dry roast the Rava for about 5 mins .Make sure the colour of the Rava doesn’t change. Remove the rava to a plate and allow it to cool down. In the same Kadai add in Oil.
2. Once the oil heats up add in Mustard Seeds and Cumin seeds wait till they splutter and then add Urad Dal, Pepper corns, finely chopped ginger and Green Chilli. Next add in Chopped Cashew nuts and finely chopped Curry Leaves.
3. Now add in the cooled Rava over the Tempering and mix well and switch off the flame. Take the Rava mixture in a bowl and add in the Fresh Curd.
4. Next add in the Ragi flour and the required water. Mix everything to form a very thin batter. It should be a free flowing batter. Heat a Dosa tawa once it becomes hot pour the dosa batter on the tawa over the edges don’t spread it.It will resemble a thin lace.Drizzle oil over the edges.
5. Cover and cook for about 45 secs to 1 min in a low flame.Once cooked.Flip and cook the other side for about 30 secs.
6. Remove from the dosa tawa and serve hot along with Chutney and Sambar.
Notes:
· Serve dosa when it is hot it maintain its crispiness.
· The batter should be very thin and watery in consistency .If you feel the dosa batter is thick you can add more water to adjust its consistency.
· Mix well the batter before pouring the dosa batter in the tawa.
· Serve with Chutney, Sambar and Vadai.
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Step by step Method with pictures:
1. In a Kadai dry roast the Rava for about 5 mins .Make sure the colour of the Rava doesn’t change. Remove the rava to a plate and allow it to cool down. In the same Kadai add in Oil.
2. Once the oil heats up add in Mustard Seeds and Cumin seeds wait till they splutter and then add Urad Dal, Pepper corns, finely chopped ginger and Green Chilli. Next add in Chopped Cashew nuts and finely chopped Curry Leaves.
3. Now add in the cooled Rava over the Tempering and mix well and switch off the flame. Take the Rava mixture in a bowl and add in the Fresh Curd.
4 Next add in the Ragi flour and the required water. Mix everything to form a very thin batter. It should be a free flowing batter. Heat a Dosa tawa once it becomes hot pour the dosa batter on the tawa over the edges don’t spread it.It will resemble a thin lace. Drizzle oil over the edges.
5. Cover and cook for about 45 secs to 1 min in a low flame. Once cooked. Flip and cook the other side for about 30 secs.
6. Remove from the dosa tawa and serve hot along with Chutney and Sambar.
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