Ragi Oatmeal Dosa Recipe(Finger Millet and Oatmeal Crepes)Written by Archana Doshi
Ragi Oatmeal Dosa also known as a Finger Millet Crepe is packed with protein and fiber is a delicious alternative to a bland porridge. Ragi and Oatmeal flour are whisked together and spiced up with green chillies, coriander leaves and cumin. The result is an absolutely delicious flavor and packing you up with all that energy. This has always been a quick fix meal for me when I run out of groceries. My children enjoy these dosa's for breakfast or dinner. Serve the Ragi Oatmeal Dosa with just a cup of yogurt, or with sambar and tomato chutney or even just along with jaggery and butter
Note: If you use rice flour, you will not be spreading the batter like we do for the normal dosa. The batter should be thin enough to flow and spread itself on the tava and form shape on its own. You can turn the skillet around to help form a shape without using a laddle.
Note: If you add whole wheat flour then you can make it similar to the dosa consistency, where the batter can be spread with a ladle. You will add a little less water than required for the rice flour, so the batter is a little thicker. The Gluten in the whole wheat will enable the batter to thicken, thus helping it to spread easily.
Makes: Makes 6 to 7 Dosa's
Total Time: 30 Minutes
1/2 ragi flour
1/2 cup oatmeal
1/2 cup rice flour or whole wheat flour
1/2 cup semolina/sooji/rava
2-1/2 cups water
2 green chillies, finely chopped
an inch piece of grated ginger
1 onion, finely chopped
1/2 teaspoon crushed black pepper
1 teaspoon cumin powder
small bunch of chopped coriander leaves
salt to taste
oil for cooking the dosa
To begin making the Ragi Oatmeal Dosa Recipe, in a large bowl combine the Semolina, flours and salt. Stir 2 cups of water to make a thick batter. Allow the batter to rest for about 10 minutes.
Stir in the remaining ingredients except the oil/ghee. Combine well. Finally add 1/2 cup more water to the batter to make it of thin pouring consistency. It is thinner than the pancake/dosa batter.
(when the batter is thin, it spreads like 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 loud. This is when you know you skillet is ready to make the Rava Dosa.
Pour a ladle of the batter starting from the outer edges. The batter will sizzle and spread itself forming holes. 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 dosa. The slower it cooks, the crispier it gets.
Drizzle about 1/2 teaspoon of oil around the dosa and allow it to cook for 2-3 minutes on medium heat. Once cooked 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 dosa off the skillet and fold from both sides. Repeat to make the remaining dosas.
I am the Chef and Founder of Archana's Kitchen that is known for its healthy vegetarian recipes. I try to keep my simple, smart and seasonal and believe in cooking food fresh everyday without additives and preservatives. I hope you enjoy my recipes and cooking them for your friends and family.
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