Ragi Rava Dosa Recipe with Oats – Finger Millet & Oats Dosa
Description:
Ragi Rava Dosa with Oats is a wholesome and crispy dosa made from a combination of finger millet (ragi), instant oats, and semolina (sooji). This unique blend is spiced with green chilies, ginger, and cumin, offering a delicious twist to the classic South Indian breakfast dosa. This recipe not only makes for a healthy start to your day but is also diabetic-friendly, making it perfect for those looking to enjoy a nutritious, low-glycemic meal.
Cuisine: Indian
Course: South Indian Breakfast
Diet: Diabetic-Friendly
Ingredients:
| Ingredients | Quantity |
|---|---|
| Ragi Flour (Finger Millet / Nagli) | 1/2 cup |
| Instant Oats (Oatmeal) | 1/4 cup |
| Rice Flour | 1/4 cup |
| Sooji (Semolina / Rava) | 1/4 cup |
| Water | 3 1/2 cups |
| Green Chillies (finely chopped) | 2 |
| Ginger (grated) | 1 inch |
| Whole Black Peppercorns (crushed) | 1/2 tsp |
| Cumin Powder (Jeera) | 1 tsp |
| Coriander Leaves (chopped) | 2 sprigs |
| Salt | To taste |
| Ghee (for cooking the dosa) | As needed |
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Instructions:
-
Prepare the Batter:
In a large mixing bowl, combine the ragi flour, instant oats, rice flour, semolina (sooji), and salt. Slowly add 3 cups of water, mixing well to form a thick batter. Let the batter rest for about 10 minutes to allow the flours to absorb the water. -
Spice Up the Batter:
After the resting time, add finely chopped green chilies, grated ginger, crushed black peppercorns, cumin powder, and chopped coriander leaves into the batter. Mix everything well. Gradually add the remaining 1/2 cup of water to the batter to achieve a thin, pourable consistency. The batter should be thinner than a regular pancake or dosa batter. -
Heat the Skillet:
Preheat an iron skillet or dosa tawa over medium-high heat. To check if the skillet is hot enough, sprinkle a few drops of water on it. If the water sizzles, the skillet is ready. -
Make the Dosas:
Pour a ladleful of the batter onto the hot skillet, starting from the outer edge. The batter will sizzle and spread out on its own, forming holes as it cooks, which is characteristic of a crispy ragi dosa. You can pour the batter from a height to create more holes and fill in the gaps with a little more batter, ensuring the dosa has some texture. -
Cook and Crisp the Dosa:
Reduce the heat to medium and let the dosa cook for about 2-3 minutes. Drizzle a small amount of ghee (about 1/2 teaspoon) around the edges of the dosa to help it crisp up. Allow the dosa to cook until the edges turn golden and crispy. -
Flip and Finish:
Once the bottom of the dosa is golden brown and crisp, flip it over to cook the other side for another minute. The dosa should be thin and crispy with a golden brown surface on both sides. -
Serve:
Carefully remove the dosa from the skillet and place it on a serving plate. Repeat the process to make the remaining dosas.
Serving Suggestions:
Ragi Rava Dosa with Oats pairs wonderfully with a variety of chutneys and sambar. You can enjoy it with a simple cup of yogurt, or for a more traditional accompaniment, serve with Thakkali Vengaya Sambar and Tomato Chutney. Alternatively, a drizzle of butter and some jaggery can also make for a delicious, slightly sweet version.
This Ragi Rava Dosa recipe offers a fantastic, healthy option for those seeking a crispy, flavorful breakfast that’s both diabetic-friendly and packed with nutritional benefits. The inclusion of oats and ragi gives a fiber-rich, satisfying meal that keeps you energized throughout the day.
