Instant ragi dosa with finger millet flour, wheat flour in it. No rice flour yet turns super crispy. Red chilli chutney to go with it, combo post.
My paati being diabetic, my mom always prepares special diabetic diet recipes for her dinner. Other than roti, she makes tiffin items with ragi.
She makes sweet adai, savoury adai, idiyappam, puttu, kanji(porridge) both sweet and salted and these dosas. Those days, I was not so fond of those tiffin items.
My mom will remind me that I used to drink sweet kanji when I was a baby and used to be chubby then. During my teens I was so so lean and weak and she used to struggle a lot to make me eat nutritious food and I used to escape in all ways!
But after I started cooking, I buy ragi flour and make at least dosa with it once in a while. But now, my kid won't even touch it, my hubby also is a big enemy to healthy food items like ragi, oats!
So I make Instant ragi dosa only for myself. Its easy to make in morning times also we will feel full tummy to kick start the day. I simply eat with buttermilk and idli podi. I have given the best combo chutney how ever, goes well with this dosa. The ingredients given makes 5-6 dosas.
Instant Ragi dosa recipe, red chilli chutney
- ½ cup Ragi flour/ Finger millet flour
- ¼ cup Wheat flour
- 1 Onion
- 2 Green chilli
- 8 Curry leaves
- 1 teaspoon Cumin seeds
- Salt - as needed
- 2 tablespoon Curd or ¼ cup butter milk
- Water as needed
- Take ragi, wheat flour, chopped onions, green chilli, torn curry leaves, cumin, salt in a bowl and mix well.½ cup Ragi flour/ Finger millet flour, ¼ cup Wheat flour, 1 Onion, 2 Green chilli, 8 Curry leaves, 1 teaspoon Cumin seeds, Salt - as needed
- After that, add ¼ cup butter milk (if adding) with water to make thin batter.2 tablespoon Curd, Water as needed
- Heat dosa pan, drizzle with oil and pour as we do for rava dosa, pouring the batter as an outer ring and then fill it inside.
- Drizzle some more oil and cook in medium flame for 2 minutes. Flip and cook for one more minute.
- For Ragi dosa, adding water or buttermilk is your choice.
- my mom always uses butter milk, atleast a little. If you have left over sour idly/dosa batter, you can add a ladle full of that to this batter.
- The above to prevent from dry spots in your dosa. Even adding enough water and cooking first in high flame or cooking it covered prevents dry spots.
- You can replace wheat flour with rice flour too. But wheat flour is recommended if you make for diabetic.
- For the chilly chutney, it's very important to balance the hotness, tanginess and salt to get the perfect taste. If it's too hot, add more tamarind or salt to tally the heat.
1. Take ragi, wheat flour, chopped onions, green chilli, torn curry leaves, cumin, salt in a bowl.
2. After that add half the water to make a thick paste. This is to avoid lumps as it is easy to mix this way than adding all water at once.
It is easy to make batter without lumps by doing so. If we add all water at once, there are chances of forming small lumps and it will take time to break it.
3. Now add curd or sour butter milk.
4. After that add remaining water to make thin batter.
5. Batter should be watery for easy cooking and porous texture of dosa.
6. Heat dosa pan, drizzle with oil and smear everywhere. After that, pour as we do for rava dosa, that is outer ring first.
7. Then fill it inside to make dosa. Tawa should be hot, so that it gets cooked as we pour. Otherwise there will be dry spots in dosa.
8. Drizzle some more oil and cook for a minute.
9. Flip and cook for 30 more seconds and take out.
Serve hot with your favorite chutney. Tangy, hot or simply coconut chutney or milagai podi!
RED CHILLI CHUTNEY RECIPE
This chutney is very nice combo for ragi dosa. Easy to make too! My mom makes this with even idli / dosa. The chutney requires simplest ingredients in your pantry and the key is to balance all the three – chilli-salt-tamarind. Its perfect for the bland ragi dosa.
Red chilli - 6
Tamarind - 1 teaspoon tightly packed
Salt - as needed
Small Onion, chopped - 2 tbsp
Oil - 2 tbsp
Mustard - ½ tsp
Urad dal - 1 tsp
Curry leaves - few
1. Gather ingredients needed.
2. Take red chillies , tamarind and salt with ¼ cup water in a mixie.
3. Blend until very smooth.
4. Transfer to a bowl.
5. Temper with the items given under ‘To temper’ table and add onion.
6. Fry till golden brown and mix it to the chutney we ground.
That’s it! Mix well and enjoy as an accompaniment with any dosa or idly…