Volume II · 2.14

Ragi Dosa (Instant, Soft)

Name: Ragi Dosa (Instant, Soft)
Yield: 4 servings
Ingredients: Finger millet (ragi) flour — 1 cup (120 g); Rice flour — ⅓ cup (40 g); Curd (dahi), plain — ⅓ cup + 1 tbsp (100 g); Water — 1¼ cups (300 ml); Cumin (jeera) — ¼ tsp (1 g); Ginger, fresh — 1 tsp (5 g); Curry leaves — 6, chopped (1 g); Rock salt (sendha namak) — ½ tsp (3 g); Ghee (cow) — for cooking (16 g)

BreakfastsBreakfast

Serves: 4
Portion: 2 dosas
Time: Rest 20 min · 25 min
Texture: Soft
Season: Spring–summerAutumn
Dosha: Vata
Pitta
Kapha
Cooling; calcium-rich

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Finger millet (ragi) flour	1 cup	120 g	600 g
Rice flour	⅓ cup	40 g	200 g
Curd (dahi), plain	⅓ cup + 1 tbsp	100 g	500 g
Water	1¼ cups	300 ml	1500 ml
Cumin (jeera)	¼ tsp	1 g	5 g
Ginger, fresh	1 tsp	5 g	25 g
Curry leaves	6, chopped	1 g	5 g
Rock salt (sendha namak)	½ tsp	3 g	15 g
Ghee (cow)	for cooking	16 g	80 g

Method

How to cook it

Step 1: Whisk all ingredients except ghee to a pourable batter; rest 20 minutes.
Step 2: Pour from the edge like rava dosa onto a hot tawa.
Step 3: Drizzle ghee; cook 2 minutes; fold soft.
Step 4: Serve with coconut chutney.