Ragi Rava Dosa Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine ragi flour, semolina, rice flour, finely chopped onions, green chilies, ginger, and curry leaves.
• STEP 2.Add water gradually and mix well to form a smooth batter. Let the batter rest for 15-20 minutes.
• STEP 3.Heat a non-stick tawa or griddle and pour a ladleful of batter. Spread it in a circular motion to form a thin dosa.
• STEP 4.Drizzle oil around the edges and cook on medium heat until the dosa turns golden brown and crispy.
• STEP 5.Flip the dosa and cook for a minute on the other side. Remove from the tawa and serve hot with chutney or sambar.

Cooking Tips

• Make sure the batter is of pouring consistency. If it is too thick, add more water.
• You can add grated carrots, chopped coriander leaves, or grated coconut to the batter for added flavor and texture.
• To make the dosa more nutritious, you can also add finely chopped spinach or fenugreek leaves to the batter.

Storage and Serving

• Ragi Rava dosa is best served hot and fresh.
• You can serve it with coconut chutney, tomato chutney, or sambar.
• Leftover dosas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave before serving.