Recipe for Ragi Dosa

Ragi Dosa is a breakfast recipe from south India. Ragi means finger millets, and dosa is like a crepe.

Dosa is made in many ways and with many different ingredients in India. Recently I posted a recipe for Adai Dosa, which is made with rice and lentils. In that dosa, the main ingredient is finger millet. The second ingredient that stands out is moringa leaves. These leaves not just enhance flavor but also increase the overall nutritional value of the food. However, if moringa leaves are unavailable, you can make Ragi Dosa without them.
Before I start with the recipe, I would like to highlight the benefits of millet and moringa leaves. Finger millet is an excellent source of protein and calcium and is great for hair and skin. Moringa is full of antioxidants and is known to improve immunity. When combined with the rest of the ingredients in the recipe, what results is a nutrient-rich food.
Ragi dosa is usually eaten with Sambar or Chutney and is a breakfast food.
Let’s start with the recipe:

Ingredients needed to make Ragi Dosa:

Ragi Flour ( Finger Millet Flour): 2 cups
Semolina: 1 cup
Rice Flour: 1 cup
Curry leaves: 10-12
Finely chopped ginger: 2 tablespoons
Finely chopped fresh coriander leaves: 1 tablespoon
Separated Moringa leaves: About 2 cups
Cumin seeds: 1 tablespoon
Yogurt: 2 Cups
Water: for bringing the batter to the right consistency
Salt: 2 teaspoons
Oil: For frying

Method to make Ragi Dosa:

Mix finger millet flour, semolina, and rice flour in a mixing bowl.
Add curry leaves, ginger, coriander leaves, moringa leaves, cumin seeds, and salt. Mix everything.
Then add yogurt and mix. Now add water and bring the batter to a pouring consistency. The batter is not thick ( like cake batter) nor too thin. It should be like crepe batter/dosa batter. Rest the batter for 15 minutes.
Take a nonstick pan. Brush a little oil on the surface and then spread the batter. Keep the heat on medium.
Take half a teaspoon of oil and put it along the edges of the dosa.
Once the dosa is done on one side, flip it and let it cook on the other side. Put a little oil on the surface and cook.
Once the dosa crisps, take it off and serve it hot with sambar or chutney.

Some Additional Tips:

It is important to rest the batter for at least 15 minutes. It helps develop the taste and attain the right consistency.
Ginger tastes great in this dosa, so if you like ginger, increase the quantity.
If you don’t get moringa leaves, you can skip them. Alternatively, you can add vegetables like Spinach, grated zucchini etc. Check out these pictures of my zucchini Ragi dosa that I served with mint and coriander Chutney.
Dosa should always be cooked on medium heat. However, the pan must be hot. The way to achieve that is by heating the pan on high heat for a few minutes, then reducing it to low heat. Wait for a minute. Then pour and spread the batter on the pan and bring the heat to medium. Continue on medium heat till the dosa is crispy.