Instant tiffin is like a dream for anyone who spends time in the kitchen brainstorming for their next meal of the day. I suddenly recalled this recipe, when I was looking for a healthy tiffin to accompany my Tanjavur Kadappa. It’s nothing but the Instant Ragi Rava Dosa…😍😍.
Click here to jump to recipe card!
South Indians will be familiar with Rava Dosa, which is made from Rava, rice flour, and little maida.
What’s Ragi Rava Dosa?- it’s a crepe-like lacy wafer Dosa, made from Ragi/finger millet, Rava/semolina, and rice flour, spiced with ginger, green chilli, pepper, cumin seeds. The exciting part of this tiffin is absolutely no soaking, no grinding, no fermentation. Also, it doesn’t even need that 20 minutes soaking given to any Rava Dosa. It’s as simple as this: mix, spread, and flip your Instant Ragi Rava Dosa is on your table within few minutes. Isn’t it apt to say Instant to this dosa?
Why inclusion of Ragi in Rava Dosa? – to make it healthy and nutritive.
I have already mentioned the array of benefits of consuming finger millet in your diet in my previous recipe of Ragi/Kelvaragu Kali, which is a porridge-like preparation. Try it out with Theni kootusaaru which forms a highly nutritious combo.
I’ll highlight the benefits of Ragi if you’re new to finger millets or to my blog…😀
1) It’s vegan, gluten-free, also a good source of non-dairy Calcium.
2) It has a low glycaemic index which makes it the perfect food for diabetic persons, whose blood sugar level is well maintained in range by reducing their food cravings and keeping their digestion in pace.
3) Since it’s rich in fibre, it aids in reducing weight making it an impeccable diet for people on weight loss.
4) It’s rich in essential amino acids and antioxidants.
5) Also, a power-house of Iron, best diet for Anaemic patients.
6) And benefits lactating and pregnant women due to its high mineral and vitamin contents.
This recipe is pretty easy and quick to prepare. Are you convinced enough to try this recipe?…
Let’s move on to the recipe…
Add all the flour.
Then add cumin seeds and chopped green chilli,
Then add chopped ginger, curry leaves, pepper, salt.
Add ½ cup of water.
Whisk all the ingredients in the bowl.
Heat a non-stick tawa in high flame. Splash some water to make sure it’s sizzling hot.
Take a cup or bowl, mix the batter and scoop it.
Pour it on the hot tawa at a height starting from the edge.
Then moving towards the center of the tawa.
Immediately lower the flame, once the flour gets cooked (should change colour), drizzle oil.
After 2 minutes, dosa starts to leave the tawa, especially in the edges.
Now glide the spatula gently on all sides first and then to the center to make sure that any part of the dosa is still stuck to tawa to avoid breaking.
Flip it, drizzle oil if needed, cook for few seconds, then remove the dosa from the tawa.
Ragi Rava dosa is ready to serve with Tanjavur Kadappa., Tirunelveli Sodhi or Theni kootusaaru
Recipe card
Preparation time: 1 minute
Cooking time: 3 minutes/dosa
Cuisine: Indian, South
Category: Tiffin
Yields: 4 small/2 big
Author: Manimala
Ingredients:
Ragi/finger millet/Kelvaragu – 3 tbsp
Rice flour/idiyappam flour – 3 tbsp
Semolina/rava – 2 tbsp
All Purpose flour/maida – ¼ tsp (optional)
Chopped ginger – ¼ tsp
Chopped ginger – ¼ tsp
Chopped green chilli – ¼ tsp
Chopped curry leaves – ½ tsp
Peppercorns – 10 nos
Cumin seeds – ¼ tsp
Salt – ½ tsp or to taste
Oil – for roasting
Instructions:
- Add all the flour, then add chopped ginger, green chilli, curry leaves, cumin seeds, pepper, salt.
- Whisk all the ingredients in the bowl with ½ cup water.
- Heat a non-stick tawa in high flame. Splash some water to make sure it’s sizzling hot.
- Take a cup or bowl, mix the batter and scoop it. Pour it on the hot tawa at a height starting from the edge moving towards the center of the tawa.
- Immediately lower the flame, once the flour gets cooked (should change colour), drizzle oil.
- After 2 minutes, dosa starts to leave the tawa, especially in the edges.
- Now glide the spatula gently on all sides first and then to the center to make sure that any part of the dosa is still stuck to tawa to avoid breaking.
- Flip it, drizzle oil if needed, cook for few seconds, then remove the dosa from the tawa.
- Ragi Rava dosa is ready to serve with Tanjavur Kadappa., Tirunelveli Sodhi or Theni kootusaaru
Notes:
- Maida is added in negligible quantity, so excluding it will not impact the result.
- Add spices as per your requirements.
- The quantity I mentioned will yield 2 big or 4 small dosas. So, you can double, triple the quantity according to your needs.
- While mixing I used ½ cup water, add gradually, the batter should be a bit watery.
- For every dosa, mix the batter well as Rava tends to settle down in few seconds. You need to mix it thoroughly, if you feel the batter has thickened, add water to adjust the consistency.
- You shouldn’t spread the batter like swirls in normal dosa. It should be dropped from a height.
- The reason to pour the batter at a height is to create that holes in the dosa which enhances the crispiness in the dosa.
- As the name says Instant, this batter doesn’t require any soaking time, mix it, pour it, and roast it. Even for my regular Rava dosa or Rava idli, I don’t give any soaking time. The reason why I forsake the soaking time is I feel semolina/Rava gets absorbed with liquid and enlarge which doesn’t give that crispy, crunchy texture.
- When you pour the batter, tawa should be super hot but while cooking the dosa, reduce to a low flame.
- Cooking Rava dosa needs a bit of patience as it has to be cooked on low flame, each dosa will roughly take altogether 3 minutes to cook on both sides.