Ragi Oatmeal Dosa Recipe (Finger Millet and Oatmeal Crepes)

Ragi Oatmeal Dosa Recipe (Finger Millet and Oatmeal Crepes)
On Thursday, 21 August 2008 14:52
  • Makes 6 to 7 Dosa's

  • 30 Minutes

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

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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. 

  • 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

Directions for Ragi Oatmeal Dosa Recipe
  1. 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.

  2. 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.

  3. (when the batter is thin, it spreads like wild on a heated skillet, producing holes in the dosa and making it crisp)

  4. 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.

  5. 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.

  6. Turn the heat to medium, if you want a crisp dosa. The slower it cooks, the crispier it gets.

  7. 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.

  8. Remove the dosa off the skillet and fold from both sides. Repeat to make the remaining dosas.

  9. Serve the Ragi Oatmeal Dosa (Finger Millet Crepes) with with sambar and tomato chutney.


Last modified on Tuesday, 12 May 2015 14:38
Archana Doshi

I am the Founder of Archana's Kitchen that focuses on healthy vegetarian recipes and cooking techniques. 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. Please do take a little time to comment on the recipes, as your feedback means a lot to me. And dont forget to share the recipes on your favourite social networks.


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