• Ragi rava idli
  • Ragi adai
Ragi rava dosa - 1
  • Recipe Cusine : Indian
  • Prep Time : 15 Minutes
  • Cook time : 3 Minute per dosa
  • Serves : 6-7 dosa
  • Author : Jeyashri
  • Recipe Category : Lunch | Dinner
  • Description : Ragi rava dosa, crispy rava dosa recipe with ragi flour, rava and rice flour, apt for breakfast and dinner

Ragi flour 1/4 cup Rava | semolina | sooji 1/4 cup Rice flour 1/4 cup Onion 1 Curd 2 tblsp Oil 3 tsp + as needed for making dosa Whole black Pepper 1/2 tsp Cumin seeds 1 tsp Mustard seeds 1/2 tsp Green chili 1 Curry leaves few Ginger a small piece Salt as needed Water as needed Asafoetida a small pinch

Method:

  • Finely chop the green chili, onion and curry leaves.
  • Grate the ginger.
  • In a pan add 3 tsp oil and add the mustard seeds, cumin seeds and whole pepper. Add the chopped green chili, curry leaves, ginger and onions.
  • Saute for 2 minutes till the onions turn translucent.
  • Switch off the flame and keep it aside.
  • In a wide bowl add the ragi flour, rice flour and rava.
  • No need to roast the rava.
  • Add the onion mixture to this.
  • Add the curd to this.
  • Add in the salt and asafoetida to this.
  • Add water and whisk the mixture well without any lumps.
  • Add in more water to bring a watery consistency.
  • Keep it aside for 15 – 30 mins.
  • Heat a dosa pan, rub it will few drops of oil.
  • Pour in the ragi rava dosa batter around the tawa. See the video as how to pour the batter.
  • Drizzle oil around the pan.
  • Let this cook on one side.
  • Generally rava dosa takes little more time than normal dosa. So be patient and cook in a medium flame.
  • Flip the dosa on the other side.
  • Cook for a minute and then take it out from the pan.
  • Serve it hot.
  • Repeat this for the rest of the dosas.
  • Always mix the batter well before making every dosa.
  1. I have tried making the dosa immediately after mixing the batter too. It turned out well.
  2. Also you can refrigerate the remaining left over batter and make dosa the next day also.
  3. Ensure the pan is hot while pouring the batter.
  4. Always serve the ragi rava dosa hot.

Method with step by step pictures:

  • Finely chop the green chili, onion and curry leaves.
  • Grate the ginger.
  • In a pan add 3 tsp oil and add the mustard seeds, cumin seeds and whole pepper. Add the chopped green chili, curry leaves, ginger and onions.
  • Saute for 2 minutes till the onions turn translucent.
ragi rava dosa 1 - 2
  • Switch off the flame and keep it aside.
  • In a wide bowl add the ragi flour, rice flour and rava.
  • No need to roast the rava.
  • Add the onion mixture to this.
  • Add the curd to this.
  • Add in the salt and asafoetida to this.
  • Add water and whisk the mixture well without any lumps.
  • Add in more water to bring a watery consistency.
ragi rava dosa 2 - 3
  • Keep it aside for 15 – 30 mins.
  • Heat a dosa pan, rub it will few drops of oil.
  • Pour in the ragi rava dosa batter around the tawa. See the video as how to pour the batter.
  • Drizzle oil around the pan.
  • Let this cook on one side.
  • Generally rava dosa takes little more time than normal dosa. So be patient and cook in a medium flame.
  • Flip the dosa on the other side.
ragi rava dosa 3 - 4
  • Cook for a minute and then take it out from the pan.
  • Serve it hot.
  • Repeat this for the rest of the dosas.
  • Always mix the batter well before making every dosa.
Ragi rava dosa - 5
  1. I have tried making the dosa immediately after mixing the batter too. It turned out well.
  2. Also you can refrigerate the remaining left over batter and make dosa the next day also.
  3. Ensure the pan is hot while pouring the batter.
  4. Always serve the ragi rava dosa hot.