Making a crispy, restaurant like dosa was a fantasy earlier. But with this recipe, trust me, you can make a gorgeous, crispy dosa at home too. It is a foolproof recipe for someone like me – who tried making dosa so many times and always failed and eventually gave up. But now I can make dosa even with my eyes closed. Okay, that’s an exaggeration but you got my point. Right?
I already shared Instant Sooji Dosa Recipe. It is no less than authentic South Indian Dosa which is made by fermenting the batter made of different dals. And this time I made the regular dosa even more healthy by including ragi or finger millet flour in it. Millets are so healthy that you must make them a part of your kitchen, your diet.
TIPS TO MAKE IT RIGHT
- Grind Sooji: Earlier I tried to make dosa using sooji rava because that’s how I used to make uttapam and Gordon Ramsay’s Potato Pancake. Sooji does get soft when you make the batter and let it rest for a while. But it doesn’t give the right texture and crispiness needed for a dosa. Grinding sooji into a fine powder is important.
- Poha or Rice Flour: I also grind some poha/rice flakes along with the sooji. You can also use rice flour instead. This ingredient gives nice crispiness to the dosa.
- Whole Wheat Flour: The dosa batter needs a good binding agent that can make it spread well on the pan. Whole wheat flour helps in doing that.
- Sugar: Don’t worry. Sugar won’t make the dosa sweet. It helps in giving a nice restaurant-style browning to the dosa. It also enhances the flavor of the dosa.
- Batter Consistency: More than the right kind of pan, you need to have the right consistency of the batter. It is THE MOST IMPORTANT thing. It should neither be thick nor thin otherwise it will be difficult to spread it on the pan. You need a medium consistency batter. Just follow the recipe and you will get that.
- Heat: Heat on the pan also plays a major role in making a perfect dosa. If the pan is too hot, you won’t be able to spread the batter. It will start sticking to the pan and will form lumps. That’s why keep the flame on medium, sprinkle water at the start, and before making each dosa. This reduces the temperature of the pan. Wipe off the water and then pour the batter and spread it in circular motion. You will get good results.
- Oil: I always used to think that oiling the pan is important because that will prevent sticking the batter to the pan. NEVER EVER DO IT. Learn from my mistakes. The oil prevents the easy spreading of the batter.
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CAN I ONLY MAKE IT WITH RAGI FLOUR?
Ragi or finger millet flour makes soft dosa. To add crispiness to it, you need to add sooji and rice flour to the batter. Also, ragi is gluten-free. So, we need some flour to bind the batter well. It would be easier to spread also. For that, we add a little bit of whole wheat flour to the batter.
But, if you want some gluten-free options, just try it with ragi flour only. You can mix some urad dal flour with it and you will get a delicious dosa.
WHAT CAN RUIN THE DOSA?
Two things that can really ruin your dosa-making experience are Curd and Baking Soda.
If your curd is sitting in the fridge for a long time, chances are that your dosa will become soggy. It happens. It is tough to explain the texture but it just ruins the mood.
Also, if the baking soda has expired, you won’t get a light, airy batter. The texture of the dosa also changes because of that. But you can check the quality of baking soda. Just add a little bit of lemon juice to it. If it forms bubbles, it means your baking soda is just perfect. If not, it is time to buy a new pack.
WHAT GOES WELL WITH DOSA?
Honestly, sometimes I don’t need anything with dosa. Just some paper-thin dosa and a cup of coffee (vegan). I am sorted. But if you want to enjoy it fully, serve it with the following:
- Sambar (in the video)
- Onion-Tomato Chutney (in the video)
- Coconut Chutney (in the video)
- Coconut Coriander Chutney (Leftover Rajma Wraps
- Non-Fried Vada Pav
- Healthy & Vegan Banana Walnut Muffins
Love from us
Richa & Jatin
Instant Ragi Dosa – Crispy & Healthy.
Healthy & Crispy Dosa at Home
- 1/2 cup Finger Millet (Ragi) Flour
- 1/2 cup Sooji
- 2 tbsp Rice Flakes (Poha) or rice flour
- 2 tbsp Whole Wheat Flour
- Salt to taste
- 1 tsp Sugar
- 1 cup Curd
- 3/4 to 1 cup Water as needed
- 1/2 tsp Baking Soda
- Coconut Oil or any oil/ghee, as needed
- Water to splash on pan
- In a mixer grinder, add sooji and poha/rice flakes. Grind them first into a fine powder.
If it is not absolutely fine, that is okay.
- Transfer it to a bowl. Add ragi flour, whole wheat flour, salt, and sugar to it. Mix it well.
- Add curd and whisk everything well.
- Then add water, 1/4 cup at a time. Keep whisking.
- Add more water and whisk till you get a lump-free, medium consistency batter.
- Let it rest for 10-15 minutes. It will absorb liquid and become slightly thicker.
- Once you are ready to make dosa, add baking soda and whisk it well. Add a little water, if needed to make the batter a little thin.
DO NOT make the batter runny or very thin. Medium Consistency is needed.
- Heat a non-stick pan or tawa.
- Sprinkle some water and wipe it off. It reduces the temperature of the hot pan.
Now keep the flame on medium.
- Take around half a ladle of the batter and pour it at the center of the pan. Spread it in a circular motion using the back of the ladle.
DO NOT rush. Stay calm. That's the key.
- Add around a teaspoon of cooking oil over it.
- Once the dosa starts to turn golden brown, that's the clue that it is ready to be served. Very gently remove it off from the sides first. Fold it in half and serve hot.
- To make the next dosa, again sprinkle some water on the pan, wipe it off, and then proceed further. You need to repeat this step with every dosa you make.
- Now take a bite and enjoy the crispy sound. Ahhh...Exciting Right? Enjoy your happy meal.