Instant Ragi(Finger Millet) Dosa | Panji Pullu Dosa | Quick Breakfast

All of us are in search of instant breakfast recipes that makes the work easier in kitchen and at the same time should be packed with nutrients too.Today's post is one such healthy post with ragi that can be prepared in a short time.It tastes delicious with a tangy chutney or just like that when crispy and hot too.These dosas are similar to rava dosa in preparation and batter consistency. Ragi is a rich source of calcium, promotes natural weight loss.It also reduces the risk of diabetes and gastrointestinal disorders.Ragi also helps to reduce blood cholesterol levels and is an excellent source of iron.I have slightly modified the adapted recipe with repeated trials n errors.What more do you think is required to prepare this healthy tasty dosa, go ahead and try it out !!

Watch the YouTube #shorts here to get the full video. This is a crsipy very soft, melt in mouth dosas than the pic ones as I have added suji for the crsipiness and the batter is on the thinner side like neer dosas.

Preparation time ~ 10 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ 8-10 dosas
Ingredients
ragi flour 1 cup
wheat flour 1/2 cup 

rice flour/sooji(semolina) 1/4 cup
buttermilk 1 cup

green chillies 2 chopped fine

ginger chopped fine 2 tsp
onion 1/2 cup fine chopped
water 3-3.5 cups
salt to taste
oil 2tsp to drizzle

Method

• Mix both flours together with a wire whisk and add salt.Add in green chillies and chopped onion.Add buttermilk and make a thin batter.Check the consistency of batter and add water if required.Leave aside for 20 minutes.Add pinch of baking soda just before making dosas and mix well (if you wish to make the dosas like the one in pics, if you want to make the thin watery version then skip adding baking soda. I haven't added baking soda in the YouTube #shorts version). 
• Heat a non-stick pan or iron griddle.If you are using an iron griddle, then rub oil before spreading the batter. The pan should be very hot.
• Using hands, sprinkle the batter like rava dosa from outside the pan to inside or pour using a measuring cup.(watch this video to understand better).Cook the dosa until the sides become crisp and sides starts to give off, spread some oil and flip the other side.Cook both sides and transfer to a plate by folding half and then quarter.
• Repeat the same step till you finish batter.Serve warm with tomato chutney or mint chutney.

  

NOTES
* I have used ragi flour, wheat flour & semolina(sooji).Rice flour or semolina gives a crispier dosa and wheat flour gives a softer variety. Omit semolina if you like the dosas softer. And, omit wheat flour if you don't like softer ones.
* Adding baking soda is required if using wheat flour with ragi and the batter is slightly thicker than neer dosa which makes softe dosas and not crispier ones but with the semolina or rice flour, baking soda is not required.The baking soda adds to the softness of the dosa, but you can make without that too.
* Adding onion is optional, adds flavor.Omit if you don't like, we like the taste, so have added.

* Add grated carrots and chopped coriander leaves for a healthier version.

For more dosa recipes, check below-
Masala Dosa
Sweet Berry Dosa
Oats Dosa
Omelette Dosa
Barley Dosa
Crimson Dosa
Pesarattu 
Ghee Roast Dosa
Dosa Pizza