Instant Multigrain Ragi Dosa/Instant Indian Crepes

Instant Multigrain Ragi Dosa is a simple fast and easy dosa (Indian crepe) with healthy multigrain flour, ragi (finger millet flour) and some spices for flavoring.  Just mix, season and dosa batter is ready. With coconut chutney (coconut-onion chutney, hing chutney or peanut chutney etc.) on the side or just Indian pickles or even chutney powder (spice powder), you have a complete healthy breakfast with no effort!!

When it comes to breakfast, we prefer dosas (lentil-rice crepes), idlis (lentil-rice steamed cakes) and sometimes different types of upmas, poha  etc.  But when short on time or on a lazy weekend, instant dosas come in handy.  Instant Multigrain ragi dosa is one such dosa. Full of healthy ingredients like multigrain atta/flour and ragi (finger millet) flour, it is a no fail tasty and healthy way to start your day.

Normally, Mangaloreans make a dosa called maida dosa (with all purpose flour and water with some seasoning). I have attempted to make this healthy with multigrain flour and some ragi flour I had in the pantry. Addition of grated coconut with green chillies and some mustard-curry leaves seasoning spices it up!! Breakfast is ready in 10 minutes; no soaking, no fermenting, no waiting!!  Just mix, season and enjoy flavorful, healthy dosas or crepes guiltfree!!

Instant Multigrain Ragi Dosa

Instant Multigrain Ragi Dosa

Ingredients

  • 1 cup multigrain atta or flour
  • 1/3 cup ragi flour(finger millet flour)
  • ½ cup grated coconut
  • 3 to 4 green chillies
  • For seasoning:
  • 1 teaspoon coconut oil
  • 1 teaspoon mustard seeds
  • Few curry leaves

Instructions

  1. In a mixing bowl, mix the multigrain flour and ragi flour with a whisk or spoon.
  2. In a small blender, add the coconut and green chillies and give it a small blitz to combine the two. You can also add grated coconut and finely chopped green chillies to the batter as such.
  3. Add the crushed coconut mixture to the flours, add enough water to make a batter of pouring consistency, not too thick, not too thin; more like rava dosa batter.
  4. Add salt to taste.
  5. Now heat a griddle/flat pan/non stick pan. Mix the batter with a ladle and pour the batter on the griddle like you would rava dosa. You cannot spread this batter on the pan, you need to just pour all around the pan, filling any gaps.
  6. Pour a few drops of oil around and over the dosa.
  7. Once the bottom of the dosa sets and becomes slightly brown and cooked, flip it and cook the other side.
  8. Cook till done and serve with coconut chutney or chutney powder or pickles.
  9. Batter can be stored in the refrigerator and used within a day or two.
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Just mix the ingredients

dosa batter

Heat an iron griddle pan or dosa pan and once hot, pour few ladles of batter over the hot pan, filling gaps.

Spoon few drops of oil on and around the dosa.

roasted one side

Once the bottom is cooked, slowly flip the dosa and cook the other side for a few seconds.

roasted other side

Once done, remove from pan and serve with coconut chutney, pickles or molaga pudi (Indian spiced powder).

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