Meal Prep · Indian
Ragi Dosa
Wholesome, crispy, and nutritious Indian crepes made from finger millet, perfect for a healthy breakfast or light meal.
Ingredients
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Step-by-step- Rinse urad dal and fenugreek seeds thoroughly. If using whole ragi, rinse it separately. Soak urad dal, fenugreek seeds, and whole ragi (if using) in separate bowls with enough water for 4-6 hours.
- Drain the soaked dal, fenugreek, and ragi. Grind them together into a very smooth batter, adding minimal water gradually to achieve a thick, pourable consistency. If using ragi flour, mix it with the ground dal batter.
- Transfer the batter to a large bowl, add rice flour (if using) and salt. Mix well with your hands, ensuring no lumps. Cover the bowl loosely and let it ferment in a warm place for 8-12 hours, or overnight, until it doubles in volume and becomes light and frothy.
- Once fermented, gently stir the batter. If it’s too thick, add a little water (a tablespoon at a time) to reach a smooth, pourable consistency similar to pancake batter.
- Heat a non-stick tawa or cast-iron griddle over medium-high heat. Lightly grease it with oil using an onion half or a paper towel.
- Pour a ladleful of batter onto the center of the hot tawa. Using the back of the ladle, quickly spread the batter outwards in a circular motion to form a thin, even dosa.
- Drizzle a teaspoon of oil or ghee around the edges and over the dosa. Cook until the bottom turns golden brown and crispy, and the edges start to lift from the tawa.
- Fold the dosa in half or roll it up and remove it from the tawa. Serve immediately with your favorite chutney and sambar. Repeat with the remaining batter.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 8 g |
| Fiber | 5 g |
| Carbohydrates | 45 g |
| Fat | 5 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover dosa batter in an airtight container in the refrigerator. Cooked dosas are best consumed fresh but can be stored for 1-2 days in an airtight container.
Freezer Up to 1 month
Dosa batter can be frozen in an airtight container. Thaw in the refrigerator overnight before use and stir well. Cooked dosas do not freeze well.
Reheat Stovetop/Microwave
Reheat cooked dosas on a hot tawa for a few minutes until crisp again, or microwave briefly until warm (they will lose some crispiness).
Chef’s Corner
- For optimal fermentation, ensure your kitchen is warm. If it’s cold, you can preheat your oven to its lowest setting for 5 minutes, turn it off, and place the batter inside with the door ajar.
- The consistency of the batter is key. It should be pourable but not too thin. Adjust water gradually when grinding and before making dosas.
- A well-heated tawa is crucial for crispy dosas. Test by sprinkling a few drops of water; they should sizzle and evaporate quickly.
- For added flavor and nutrition, you can incorporate finely grated vegetables like carrots, finely chopped onions, or green chilies into the batter before making dosas.
