Instant Ragi Oats Dosa
Ragi –Finger millet, Nachni, kezhvaragu, Mandua. So many names, yet one defining quality that endears us to it is the high calcium content which makes it perfect for growing up kids, convalescent moms and even the elderly.
Ragi or finger millet can be used in grain form – Hurittu or popped ragi “flakes” is a popular breakfast / porridge in Bangalore .. or flour form where back home in Bangalore ragi rotti or ragi muddhe (kali a.ka ragi sankati in telugu). there are two much preferred ways to consume the millet.
Today’s dish is about introducing ragi to kids (& kid like adults ????) who can’t be coaxed to eat ragi in a new form, as Ragi is an acquired taste. This dosa is enhanced with the addition of oats to add some fibre too.
Ragi in Indian Cooking..
Ragi (or finger millet) was never my favourite grain. Amma used to try to feed us the Ragi Mudde aka Sankati (finger millet roundels) or Ragi rotti (flatbread of finger millet). While the latter gained acceptance slowly (thanks to her packing the rotti religiously every week for our school lunch boxes, where you had no option but to…errr..eat), I still found every excuse under the sun to avoid Ragi Mudde. No amount of entreaties or threats worked for this – its quite an acquired taste to eat Ragi. Now, I do eat this with some grudge and my waistline thanks me for this versatile and calcium rich grain, although my favourite would remain Ragi Sevai (or Finger Millet String hoppers).
All this blabbering for what, one might wonder. Mom made this amazing steamed Ragi Dosa (with very very little oil) . Contrary to popular preferences of eating crispy Dosas, I somehow prefer my dosas soft and fluffy (like th eSet Dosa or even Poha Dosa– another two of my favourites) and this Steamed Ragi Dosa fit the bill perfectly. Served with a generous helping of chutney and Molagapudi, this dosa has my vote on the perfect morning breakfast.
How else can you customise this Instant Ragi Oats Dosa?
- Chopped onions, green chillies , grated carrots can be topped
- Maida (or all purpose flour) can be used in place of oats
- Whole wheat Flour can be used in place of Jowar / oats if you are not picky about it being 100% gluten free.
- If you don’t wish to use rice flour (that’s highly recommended to make this crispy), increase sorghum by 1/3 cup. Water proportions would slightly vary then .
Tips to get the perfect Ragi Oats Dosa
- Dry Roasting the oats, cooling and then powdering is key, don’t add the oats directly, the batter will be gooey
- Make all dosas on medium-high flame, too low, and it will stick, too high and the dosa would burn
- Customisations can be made to this based on the notes above
- This ragi dosa can be made soft and spongy (or crispy) based on personal preference. If making crispy dosa, increase the oil by another 1/2 -1 tsp per dosa and cook till crispy.
- As this is a Gluten Free batter, Resting time for the batter before making the dosa is very critical. If you are running short of time, make the batter the previous day, refrigerate and then bring it to room temperature before making the dosa.
PIN FOR LATER
Other Gluten Free Dosa varieties you may like on the blog…
Prep time – 10 mins, resting time -30 mins, cook time – 15 mins ; makes – 10 dosa
Cuisine – South Indian, course – breakfast / snack
- 1 cup finger millet flour
- 1/2 cup oats
- 1/3 cup rice flour
- 1/3 cup sorghum flour (jowar)
- 1 tsp cumin (jeera)
- 1 tsp black pepper
- 1.5 tsp salt
- 2 dry red chillies
- 2 cups Water (or as required)
- 1 tsp oil (per dosa)
Click to see a quick preview of how the batter looks, shared on my Instagram feed!
How to make Instant Ragi Oats Dosa
- Dry roast oats till warm – remove to a plate in the same pan, add the cumin , dry red chillies and pepper and roast for 30 seconds seconds. Cool
- In a dry blender / mixer grinder, Grind all flours, oats, cumin pepper to a fine mixture.
- Add salt and required water and bring to a pouring consistency.
- The batter should be neither too thick or thin.
- Rest covered for 30 mins
- After 30 mins, heat a tava / cast iron skillet .
- Mix the batter well and check for salt and spice once.
- Pour a ladle or two of the batter and spread it slightly thick (or thin as preferred).
- Drizzle oil around the sides
- If you like soft ragi dosa like us, cook covered for 30-40 seconds
- Else cook without lid
- Flip and cook on the other side for 30-40 seconds
- Serve hot with chutney / sambhar . We relished it with veg peel chutney
Instant Ragi Oats Dosa | Calcium Rich Dosa
Ingredients
- 1 cup Finger millet flour Ragi / Nachni flour
- 1/2 cup Oats
- 1/3 cup Rice flour
- 1/3 cup Sorghum Flour jowar
- 1 tsp Cumin seeds jeera
- 1 tsp Whole Black Pepper
- 1.5 tsp salt
- 2 Dry Red Chillies
- 2 cups water or as required
- 1 tsp Oil per dosa
Instructions
- Dry roast oats till warm – remove to a plate in the same pan, add the cumin , dry red chillies and pepper and roast for 30 seconds seconds. Cool
- In a dry blender / mixer grinder, Grind all flours, oats, cumin pepper to a fine mixture.
- Add salt and required water and bring to a pouring consistency.
- The batter should be neither too thick or thin.
- Rest covered for 30 mins
- After 30 mins, heat a tava / cast iron skillet .
- Mix the batter well and check for salt and spice once.
- Pour a ladle or two of the batter and spread it slightly thick (or thin as preferred).
- Drizzle oil around the sides
- If you like soft ragi dosa like us, cook covered for 30-40 seconds
- Else cook without lid
- Flip and cook on the other side for 30-40 seconds
- Serve hot with chutney / sambhar . We relished it with veg peel chutney
Love your instant versions of healthy dosas Kalyani. I’ve just ordered some ragi flour. Will be making this soon to enjoy for brunch and a good way to add oats to my diet.
Thanks so much, Mayuri. Do try when possible
Hot off the stove on to my plate, the dosa looks spectacular. Can wait to have the first bite. I love how easy this is to spread.
yes seema, it is surely quick, filling and delicious too !
Love this instant ragi oats dosa. I was wondering whT to make for breakfast tomorrow now I know. Thanks this si such a lovely dosa all with pantry ingredients.
thanks archana. yes it’s made with everyday ingredients and what’s more no one will ever know it has ragi too 🙂
Instant dosas are always a keeper and saves a lot of time and no tension of grinding and fermentation. I love ragi dosai ,next time will add oats and make .
yeah, instant dosa and monday mornings are made for each other :p
Wow dosa with the goodness of both ragi and oats, so so good and healthy. Love the combination of flours. Great share Kalyani.
Thank you, Vidhya! these are our fav instant dosa combo now
Hey Kalyani, that is my kind of dosa. Love it.
As a side note – I have tried substituting millet flour for rice flour and they came out crispy. Didn’t miss the rice flour
I will give it a try, thanks Harini!
Wow those dosas look so well made Kalyani..very healthy too with other ingredients added along!
Thanks Valli!
Wow! The dosa looks amazing! Making with millets and oats give great nutrition.
Thanks Radha! it surely does…
I make millet dosa and instant oats dosa. I have not tried instant millets one and I was curious to try. I had even sorghum flour on had and I loved this healthy instant dosa.
Thanks for trying this Usha!