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How to make Ragi Rava Dosa?

Posted on Mar 14 2016



  • ½ Cup Roasted Red Rice Flour 
  • ½ Cup Fine Semolina 
  • ¼ Cup Ragi Flour 
  • 2-3 Chopped Fine Green Chilies 
  • 1 & ½ tsp Whole Black Peppercorns  
  • ½ tsp Cumin Seeds
  • ¼ tsp Asafoetida
  • 3 tbsp Curd (plain yogurt)
  • 2 cups Water 
  • Salt to taste


  • In a bowl mix the ragi flour, red rice flour, semolina.
  • Add peppercorns, cumin seeds, finely chopped green chili, asafoetida. Mix everything well.
  • Now add water, curd and mix everything well to form a thin batter.Leave this aside for 10-15 min.
  • Heat a skillet. 
  • While the skillet is being heated, mix the batter again well using a rounded ladle since thicker particles tend to settle at the bottom.
  • Also crush the green chili against the inner wall of the container using the back of the ladle to release the chili flavor(this adds a beautiful chili flavor to the dish)
  • Now using the rounded ladle, pick up a ladle full and holding it about 2 inches above the skillet drop it onto the skillet.
  • If the skillet is well heated, the batter should bubble up forming a sort of lacy spread.
  • Now pour the batter over the skillet starting from the middle and adding the rest around this forming a crepe like spread.
  • Now spread a few drops of oil all along the edge and a few drops over the crepe.
  • Wait for a good 2-4 minutes. This will allow good browning and a crisp dosa.
  • Then, carefully flip. add few more drops of oil along the edge if you wish. 
  • Once it browns on the other surface too, transfer this to the serving plate.
  • Serve ragi red rice rava dosa with any chutney and / or sambar as a side. 


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