Ragi Rava Dosai

I always have Dosai batter in stock and it comes handy while trying to make quick breakfast or dinner. But at times I do forget the bowl of batter lying in fridge and it does become a bit sour after two days. Instead of wasting the sour batter you can try making this ragi rava roast[Finger Millet flour + Semolina crepes] and am sure your family will enjoy this breakfast.I served coconut chutney and tomato chutney as side dishes. However you could serve it sambar or molagapodi [GunPowder] too

The following measurement approximately yields 12 medium sized dosas. Unlike dosa batter, this ragi rava batter has to be watery like our regular rava roast. Also you need to pour batter on a hot Dosa Tawa. If the temperature is not correct then it will difficult for you to remove dosa from the pan

Tips :

• Try using non-stick dosa pan to ease the process
• In case if you are using an iron dosa tawa, then cut the top of an onion,slightly sprinkle oil in dosa pan and use that onion to season the dosa tawa
• You can also keep a bowl of water,dip the spatula (dosai thiruppi) in water and then use it to turn dosa. This way the ragi rava dosa doesn’t break into pieces

Print Recipe

Ragi Rava Dosai

I always have Dosai batter in stock and it comes handy while trying to make quick breakfast or dinner. But at times I do forget the bowl of batter lying in fridge and it does become a bit sour after two days. Instead of wasting the sour batter you can try making this ragi rava roast[Finger Millet flour + Semolina crepes] and am sure your family will enjoy this breakfast.I served coconut chutney and tomato chutney as side dishes. However you could serve it sambar or molagapodi [GunPowder] too The following measurement approximately yields 12 medium sized dosas. Unlike dosa batter, this ragi rava batter has to be watery like our regular rava roast. Also you need to pour batter on a hot Dosa Tawa. If the temperature is not correct then it will difficult for you to remove dosa from the pan

Course

breakfast

Cuisine

south indian

Prep Time

10 minutes

Cook Time

10 minutes

Passive Time

45 minutes

Servings

number

Ingredients

• 1 cup Dosa Batter Leftover
• 1 cup Ragi flour (finger millet flour)
• 1/2 cup Sooji (semolina)
• 1/4 cup oats flour rice flour or rice
• 1/4 cup Buttermilk (incase if you don't have add water instead)
• 1/2 tsp salt

For Tempering :

• 1 tbsp Oil
• 1/2 tsp Mustard Seeds
• 1/2 tsp Jeera Seeds
• 1/2 tsp Black Pepper corns
• 1 tbsp chopped ginger finely
• 2 green chillies finely chopped
• Curry leaves

Course breakfast Cuisine south indian Prep Time 10 minutes Cook Time 10 minutes Passive Time 45 minutes Servings number Ingredients 1 cup Dosa Batter Leftover 1 cup Ragi flour (finger millet flour) 1/2 cup Sooji (semolina) 1/4 cup oats flour rice flour or rice 1/4 cup Buttermilk (incase if you don't have add water instead) 1/2 tsp salt For Tempering : 1 tbsp Oil 1/2 tsp Mustard Seeds 1/2 tsp Jeera Seeds 1/2 tsp Black Pepper corns 1 tbsp chopped ginger finely 2 green chillies finely chopped Curry leaves

Instructions

1. Mix leftover dosa batter with Ragi flour,semolina,oats flour and butter milk
2. Use a wire whisk and mix it thoroughly by adding water
3. The consistency of the batter should be watery. You will need apprximately about 1 or 1.5 cups of water to achieve the right consistency
4. Add a tsp of salt and mix well
5. Let the batter rest for at least 30-45 minutes. This helps that dosa is crispier and doesn't break into pieces when we try to turn them
6. Heat a tbsp oil in dosa tawa
7. Add the ingredients mentioned under 'For Tempering' section one by one
8. Let them splutter and add this tempering to dosa batter
9. Mix the tempering in batter
10. Now take a ladle full of batter and pour it on dosa tawa

    
11. Drizzle little oil on the sides and wait until one side is cooked

    
12. Turn on to other side and wait until it gets golden brown edges
13. Serve these hot crispy dosas with chutney or sambar