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Ragi Rava Dosa Recipe With Oats – Finger Millet & Oats Dosa Recipe
Ingredients
- 1/2 cup Ragi Flour (Finger Millet/ Nagli)
- 1/4 cup Instant Oats (Oatmeal)
- 1/4 cup Rice flour
- 1/4 cup Sooji (Semolina/ Rava)
- 3-1/2 cups Water
- 2 Green Chillies finely chopped
- 1 inch Ginger grated
- 1/2 teaspoon Whole Black Peppercorns crushed
- 1 teaspoon Cumin powder (Jeera)
- 2 sprig Coriander (Dhania) Leaves chopped
- Salt to taste
- Ghee for cooking the dosa
Steps
- To begin making the Ragi Rava Dosa Recipe, in a large bowl combine the Semolina, Ragi & Rice flours and salt. Stir 3 cups of water to make a thick batter. Allow the batter to rest for about 10 minutes.
- Stir in the remaining ingredients into the ragi rava dosa batter – green chillies, grated ginger, peppercorns, cumin seeds and finely chopped coriander leaves. Combine well.
- Finally add 1/2 cup more water to the batter to make it of thin pouring consistency. It will be thinner than the pancake/dosa batter.
- When the ragi rava dosa batter is thin, it spreads wild on a heated skillet, producing holes in the dosa and making it crisp
- Heat a iron skillet or dosa tawa on high heat. Make sure the skillet is very hot. To test the heat, sprinkle some water on the skillet, it will sizzle when its hot.
- Pour a ladle of the ragi rava dosa batter starting from the outer edges. The batter will sizzle and spread itself forming holes. Pour the batter from a height, Fill in the batter where there are gaps. Although allow the dosa to have a few holes.
- Turn the heat to medium, if you want a crisp ragi oats dosa. The slower it cooks, the crispier it gets.
- Drizzle about 1/2 teaspoon of ghee around the dosa and allow it to cook for 2-3 minutes on medium heat.
- Once golden and crisp on one side turn it over and allow to cook for another minute. At this stage the dosa will be thin and crisp, with one side golden brown in color.
- Remove the Ragi Rava Dosa With Oats off the skillet. Repeat to make the remaining dosas.
- Serve the Ragi Rava Dosa With Oats with just a cup of yogurt, or with Thakkali Vengaya Sambar and Tomato Chutney or even just along with jaggery and butter.