Crispy Finger Millet Dosa
Dark, earthy, and wonderfully nutty crepes made from ragi (finger millet) flour — thinner and crispier than regular dosa with a gorgeous deep-brown hue. Packed with calcium and iron, these wholesome dosas prove that the healthiest choice can also be the most delicious one.
Ingredients
- 1 cup ragi (finger millet) flour
- 1/2 cup rice flour
- 1/4 cup urad dal flour (or finely ground urad dal)
- 1 medium onion, finely chopped
+ 10 more ingredients
Instructions
In a large mixing bowl, combine the ragi flour, rice flour, and urad dal flour. Add salt and mix well.
Gradually add water while whisking continuously to form a smooth, lump-free batter. The consistency should be like thin buttermilk — it should flow easily when poured.
Add the chopped onion, green chilies, grated ginger, curry leaves, cumin seeds, and cilantro to the batter. Mix well.
Let the batter rest for 10-15 minutes. This allows the flours to hydrate fully.
Heat a cast iron or non-stick tawa over medium-high heat. Sprinkle a few drops of water to test — they should sizzle and evaporate instantly.
Lightly grease the tawa with oil. Stir the batter well as the ragi flour tends to settle.
Pour a ladleful of batter onto the center of the tawa. Quickly spread it outward in circular motions using the back of the ladle to form a thin crepe.
Drizzle a teaspoon of oil around the edges and a little on top.
Cook on medium-high heat until the underside turns crispy and the edges begin to lift away from the tawa, about 2-3 minutes. The dosa will darken as it crisps.
Flip if desired (or serve as a one-sided crispy dosa) and cook the other side briefly.
Fold or roll and serve hot with coconut chutney and sambar.
Nutrition Estimate
Per serving • Estimated by Blinner AI