Savory Ragi 'Dosa' Pancakes
These Savory Ragi Dosa Pancakes are a quick, gluten-free, and nutritious Indian breakfast or snack, perfect for a healthy start to your day or a light meal.
For 4 servings
In a large mixing bowl, combine the ragi flour, rice flour, salt, cumin powder, and asafoetida (if using). Whisk well to ensure all dry ingredients are evenly distributed.
Gradually add the water to the dry ingredients, whisking continuously to prevent lumps. Aim for a thin, pourable batter consistency, similar to crêpe batter. You may need to adjust the water slightly.
Stir in the finely chopped green chilies, onion, and fresh cilantro into the batter. Let the batter rest for 10-15 minutes; this allows the flours to hydrate and flavors to meld.
Heat a non-stick griddle or tawa over medium-high heat. Once hot, lightly grease it with a few drops of cooking oil, spreading it evenly with a paper towel.
Pour about 1/4 to 1/3 cup of batter onto the center of the hot griddle. Quickly spread the batter outwards in a circular motion using the back of the ladle to form a thin, even pancake (dosa).
Drizzle a teaspoon of oil around the edges and over the surface of the dosa. Cook for 2-3 minutes until the edges start to crisp up, turn golden brown, and easily lift from the pan.
Carefully flip the dosa and cook for another 1-2 minutes on the other side until it's cooked through and lightly browned.
Remove the cooked dosa from the griddle and repeat the process with the remaining batter, greasing the pan lightly before each new dosa. Serve hot immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Batter Consistency is Key: The batter should be thin and pourable, like crêpe batter. If it's too thick, the dosas will be soft; if too thin, they might tear. Adjust with small amounts of water or flour.
- 2Hot Griddle for Crispiness: Ensure your griddle is hot enough before pouring the batter. A well-heated pan helps the dosa cook evenly and develop a crispy texture.
- 3Resting Time Matters: Allowing the batter to rest for 10-15 minutes helps the flours absorb moisture, resulting in a smoother batter and better texture.
- 4Even Spreading: Practice spreading the batter quickly and evenly from the center outwards to achieve thin, uniform dosas. A circular motion with the back of a ladle works best.
Adapt it for your goals.
Protein Boost
Add 1/4 cup of finely grated paneer (Indian cheese) or crumbled tofu to the batter for an extra protein kick.
Vegetable LoadedVegetable Loaded
Incorporate finely grated carrots, zucchini, or bell peppers (about 1/4 cup) into the batter for added nutrients and flavor.
Tangy TwistTangy Twist
For a slightly tangy flavor and softer texture, replace 1/4 cup of water with plain yogurt or buttermilk in the batter.
Why this is on our healthy list.
Rich in Fiber
Ragi is an excellent source of dietary fiber, which aids in digestion, helps regulate blood sugar levels, and promotes a feeling of fullness.
Gluten-Free Goodness
Naturally gluten-free, these dosas are a safe and delicious option for individuals with celiac disease or gluten sensitivity.
Mineral Powerhouse
Ragi is packed with essential minerals like calcium, iron, and potassium, contributing to bone health, red blood cell formation, and overall well-being.
Frequently asked questions
Yes, you can prepare the batter and store it in an airtight container in the refrigerator for up to 2 days. Give it a good whisk and adjust consistency with a little water before cooking.
