Instant Ragi Rava Dosa

My mind went blank this morning when I tried to think of an instant Dosa for this weeks theme in Blogging Marathon.I have a some dosa varieties here that are instant- no grind / fermentation required types that comes in handy for a quick fix or when you run out of dosa batter.Then my pantry led the way to making this dish!

Half used packs of Ragi, Red rice flour and white rava were sitting on the pantry shelf and that’s when I thought I should convert these into a dosa!

This dosa is ideal when you have a little bit of all the three ingredients and cant make ragi dosa or rava dosa with the little bit of flour.

I have added onion to this onion and it have a nice crunch to the otherwise soft dosa. I did not add the onions into the batter but spread them on the griddle before pouring the batter.I have seen this being done in restaurants and it tasted great.

Then I tried mixing the onion into the batter and I must say there was a big difference in taste. The onion sort of merged with the batter and there was no special taste to the dosa.

So personally I like the first type of dosa I made.And look wise also, that seemed to look better than the second version. Either way, it is a quick dosa to prepare….

The dosa on the top, closer to the sambar is the one which has the onion mixed into the batter and the other one below is the one that has the onions on the griddle before pouring the batter on it.


Ragi Rava Dosa
Makes- 8-10 dosas depending on the size and quantity of batter used for each dosa.
I used:

Ragi Flour – 1/2 cup
Red rice flour – 1/2 cup
White rava/ sooji / Suji – 1/2 cup
Curd / Yogurt – 1 cup or more
Cumin seeds- 1 teaspoon
Curry leaves- a few
Salt to taste
Oil – a few teaspoons to cook the dosas

Finely chopped onions – a handful for each dosa[optional]

1. Take the three flours in a bowl. Add cumin and curry leaves to it.Mix in the curd.

2. Add salt. Add more water / curd to get a batter of pouring consistency. Let it rest for 10 minutes. You get get your chutney / side dish ready in the meantime.

3.Heat a griddle and spread some oil . Sprinkle a handful of onion . Pour a ladle full[or more] of batter from the edges and finishing off in the centre. You should not spread it.

There will be holes in the dosa . Its ok and there is no need to fill it. Drizzle a little oil around the edges and cover and cook for a few minutes. Gently slide the spatula beneath the dosa and flip it over . Cook for a few minutes. Serve hot….

Note:

• Tastes best when eaten hot off the griddle.
• Using onion is optional but it really adds to the taste.
• If the dosa sticks to the pan , spread a little oil over the griddle and rub with the cut surface of an onion and try again.
• You can also add a seasoning to the batter. Heat a teaspoon of oil and add mustard, urad dal and channa dal. When the dal turns brown, add to the batter.
• You can also add finely chopped coriander leaves, ginger and green chilies.
• Vegetables like grated carrots / beets can also be added.

You might also like to try out these instant varieties…