Indian cuisine · Breakfast & Eggs

Ragi Dosa

Dark, nutty pancakes made from finger millet flour that turn thin and lacy-crisp without any fermentation.

Ingredients · for 4 servings

• 200 g ragi flour (finger millet)
• 100 g rice flour
• 2 tbsp semolina
• 1 onion
• 2 green chilies
• 1 tbsp grated ginger
• 1 tsp cumin seeds
• 15 curry leaves
• 1/2 bunch cilantro
• 700 ml water
• 4 tbsp coconut oil
• Salt

Instructions

1. Mix the ragi flour, rice flour, semolina and 1.5 tsp salt in a wide bowl and whisk in the water gradually until a very thin, lump-free batter forms.
2. Very finely dice the onion, finely chop the chilies and curry leaves, and stir all of it into the batter with the ginger, cumin and cilantro.
3. Let the batter rest for 20 min. and stir again afterward – the semolina thickens it, so usually another 50–100 ml water is needed; it should flow almost like milk.
4. Heat a cast-iron or nonstick pan until very hot, so a drop of water sizzles away instantly, then brush with a little coconut oil.
5. Drizzle the batter from about 20 cm above, working from the edge to the center, so a lacy web forms, fill in gaps and cook for 3–4 min. until the edges brown and lift.
6. Roll up the dosa with the spatula without flipping it and serve immediately with coconut chutney – stir the batter again before each new dosa.