We all have eaten crunchy, paper like rava dosa. I wanted to make something different, which was quick, easy and also healthy. Did you know that Raagi contains high protein. Raagi flour has advantages of slow digestibility and high calcium content as well.
So, I changed the recipe for rava dosa quite a bit. Tried this twice at home and each time it was a super hit. So, here comes the recipe for Raagi-Rava dosa.
- 1 cup Raagi flour – Raagi hittu
- 1 cup Rice flour
- 1/2 cup Rava –
- 1/2 cup Besan flour or Kadale hittu
- 1 tsp Jeera
- 2 finely chopped green chillies
- salt to taste
- 1 onion finely chopped
Mix all the above ingredients 1-7 with water except onion. Make sure there are no lumps at all in the dosa batter. The consistency should be as watery as Lassi or Neeru majjige. Heat a non-stick pan or tava. I didn’t use a non-stick pan; used a normal Iron tava. I saw this trick in youtube by VahRehVah chef. The chef there puts onion first on the Tava, and then sprinkles dosa batter on the Tava. It wasn’t easy for me to do that, so I did pour the dosa batter the normal way, but didn’t spread the batter on the tava.
So, first and foremost sprinkle onion on the tava As shown below. This is optional and you can leave it if your are making this on days during which you don’t eat onion.
Next, pour the batter as thin as possible on the pan, and add oil on top and sides of the dosa. Don’t spread the batter at all. See the image below:
Once the dosa is done on one side, turn over and let it cook on the other side as well. Serve with pickle, chatni or even better my daughter’s favorite Jam. Enjoy crunchy Ragi-Rava dosa.