How To Make Instant Ragi Red Rice Rava Dosa
Just the thought of ‘dosa’ sets my mouth watering. This south Indian pancake is a popular breakfast dish all over India, nearly all over the world too. While the well known ‘Plain Dosa’ is a fermented rice and lentil based pancake; in combination with potato and onion filling renders it a ‘Masala Dosa‘.
A favorite with kids as well as grown ups, dosa has been re-invented for generations using various different ingredients, some fermented varieties and some others the ‘instant’ kind. You will find Rava Dosa, Bulgur Wheat Dosa, Green Gram Dosa even Dosa Fritters here on the blog.
As a mum, what pleases me is an ‘instant’ dosa purely because of the instant-‘ness’. This can be decided upon and put together as soon as it is thought out to be the breakfast or evening snack dish for the day.
Where as for kids (and adults too!) something crispy is sure to foster attention .
With these in mind, for our next oncoming Blog-Hop I decided on an instant dosa which happens to be full of goodness – Ragi Red Rice Rava Dosa.
Red rice as opposed to regular white rice, having a nutty flavor, is unhulled or partially hulled rice. A nutritionally superior grain since the germ is left intact, this red rice has a nutty flavor.
First for the crispy dosa. ‘Rava Dosa’ is a semolina (rava) and rice flour based crispy crepe very popular amongst kids as also grownups. Ragi Red Rice Rava Dosa is a similar crepe but with healthier finger millet flour, roasted red rice flour and fine semolina.
roasted red rice flour – 1/2 cup (this is available easily in Asian supermarkets; however regular rice flour can also be used instead)
fine semolina – 1/2 cup
ragi flour – 1/4 cup
green chilies – 2-3 chopped fine (use as per tolerance)
whole black peppercorns – 1 & 1/2 tsp (I love the crunch of whole pepper corns)
cumin seeds – 1/2 tsp
asafoetida – 1/4 tsp
curds – 3 tbsp (plain yogurt)
water – 2 cups to make the batter
salt to taste
- roasted red rice flour - ½ cup (this is available easily in Asian supermarkets; however regular rice flour can also be used instead)
- fine semolina - ½ cup
- ragi flour - ¼ cup
- green chilies - 2-3 chopped fine (use as per tolerance)
- whole black peppercorns - 1 & ½ tsp (I love the crunch of the peppercorns)
- cumin seeds - ½ tsp
- asafoetida - ¼ tsp
- curds - 3 tbsp (plain yogurt)
- water - 2 cups
- 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, curds and mix everything well to form a thin batter.
- leave this aside for 10-15 min.
- heat a skillet.
- while the skillet 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 ful 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.
- it doesn't matter if it turns out not to be a perfect circle. irregular edges will render a crispy dosa.
- 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. I avoid adding oil for the second surface to lessen fat content.
- 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. I served it with freshly made coconut chutney.
regular rice flour can be used instead of red rice flour.
check out the delicious dosas from my blog-hop friends
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