India may be one of the largest producers and consumers of wheat and rice, but a large part of India thrives on millets and it is about time we take notice because in the rest of the world they have already established themselves as ‘superfoods’. Ragi, jowar, bajra or pearl millet have become a sensation, and rightfully so. They are replete with fibre and various minerals like calcium, zinc and copper. India happens to be a country with varied topography, and in some regions, the cultivation of rice is just not feasible, and it is here that you can truly witness the magic of millets. Rajasthan’s arid land may not be conducive to growing many grains and vegetables, so bajra takes centre-stage. Similarly, in parts of Andhra Pradesh and Karnataka, Ragi seems to rule. Ragi, also known as finger millet, is a brown-coloured millet. The dishes made with ragi are also often brown in colour and savoury in taste. Some of the popular Ragi dishes in south include Ragi Mudde, which are boiled Ragi balls, Ragi idli and Ragi Dosa
Chef Saransh Goila in one of his recent reels showed us how you can make Ragi dosa in less than 15 minutes. The instant dosa does not require a batter that you need to ferment for hours. All you need is a super runny batter that you can splash on the pan and fry till crisp.
If you recall the food trend from last year where people were making numerous crepes, parathas and dosas from single, runny batter then you should face no problem with this recipe, for the logic is the same. Keep the batter so thin that upon meeting a hot pan, it forms into a thin crepe that you can scrape out.
You can watch the video here. It was posted as an Instagram reel on celebrity chef Saransh Goila’s Instagram handle.
To make this Instant Ragi Dosa, all you need to do is take a big bowl and add all your ingredients
- 1 cup Ragi
- ½ cup rice flour (helps make the dosa crisp)
- ½ cup Suji
- ½ cup Dahi
- 2 onions, finely chopped
- Handful of curry leaves
- 1 green chilli, chopped
- ½ inch ginger, chopped
- 1 tbsp fresh coriander, chopped
- Salt to taste
- 3 big cups of water.
- Mix everything together until you have a nice, runny batter.
- Heat a dosa tawa, you can also rub half onion to make it non-stick, the chef suggests.
- Add a few drops of ghee. When the ghee has melted, pour the batter. Let it spread on its own. You can maybe move the griddle around but do not try to run a spoon on your dosa to spread it. Add some spicy potato filling right in the centre and when the edges start to separate from the bottom, roll the dosa and have it hot and crisp.
Sounds delicious right? We bet you want to try it right away.
