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Rava Wheat Ragi Dosa Recipe | Step By Step Recipe – Khanapoor

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Ingredients

Adjust Servings:
1 Cup Semolina (Fine Rava)
1/2 Cup Ragi/Nachni Flour (Finger Millet)
1/2 Cup Whole Wheat Flour (Gehun Ka Atta)
1 1/2 tsp Mustard Seeds (Rye)
1 tbsp Cooking Oil (Tel)
5 Sprigs Curry Leaves (Kadi Patta)
5 Green Chillies (Hari Mirch)
2 tbsp Grated Coconut (Nariyal)
As per taste Salt (Namak)
As per taste Sugar (Shakkar) - optional
As per requirement Water (Paani)

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Rava Wheat Ragi Dosa Recipe | Step By Step Recipe – Khanapoor

Features:
  • Vegan
Cuisine:

A no grinding, quick, healthy vegan dosa which is a treat for one's taste buds.

  • Serves 4
  • Easy

Ingredients

Directions

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Rava Wheat Ragi Dosa is a no grinding dosa recipe which can be prepared in a jiffy.

Rava Wheat Ragi Dosa Recipe is an ideal vegan dish for breakfast or snacks.

Rava Wheat Ragi Dosa is similar to that of a rava dosa but ranks higher on the health quotient. It is ideal for people who are health conscious or people suffering from diabetes, hypertension and other ailments.

So, let us see how to prepare Rava Wheat Ragi Dosa Recipe.

Take semolina (fine rava).

semolina

Then, take ragi/nachni (finger millets) flour.

finger millet flour

Also, take whole wheat flour (gehun ka atta).

gehun ka atta

You will also need, green chillies (hari mirch), curry leaves (kadi patta), grated coconut (nariyal), mustard seeds (rye), salt (namak), sugar (shakkar) which is optional and water (paani).

kadi patta, hari mirch, kisa hua nariyal, namak, shakkar, rye

Take semolina (fine rava), ragi/nachni (finger millet) flour, whole wheat flour (gehun ka atta), chopped green chillies (hari mirch), salt (namak), sugar (shakkar) optional, grated coconut (nariyal) and water (paani).

Heat cooking oil (tel) and then add mustard seeds (rye).

add rye in the cooking oil

Then, add curry leaves (kadi patta).

add kadi patta

Pour this tempering over the mixture and give it a good mix.

pour the tempering of mustard seeds and curry leaves

Heat a non stick pan.

heat a pan

Lower the heat and pour the batter with a ladle . Pour it on the outside and then bring the batter to the centre.

pour the batter on the tawa and bring it from the outside towards the centre

Keep the flame on medium. Once the bottom part has turned crisp, flip it with a spatula.

turn the dosa over with a spatula

Once it is crisp on this side as well, remove it on a plate and you may serve it with sambar or coconut chutney.

nachni wheat dosa

Do try this recipe and give us your genuine feedback. Looking forward to it as always. I am also sharing links of other recipes from this blog. Do try these as well and give us your genuine feedback.

Set Dosa Recipe, Rava Dosa Recipe, Neer Dosa Recipe, Moong Dal Dosa Recipe, Masala Dosa Recipe, Chana Dal Dosa Recipe, 3 Dal Dosa Recipe, Boiled Rice Dosa Recipe.

 

 

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Steps

1
Done

Step 1

Mix 1 cup semolina (fine rava), 1/2 cup ragi/nachni flour (finger millets), 1/2 cup whole wheat flour (gehun ka atta), 5 finely chopped green chillies (hari mirch), 5 sprigs curry leaves (kadi patta), 2 tbsp grated coconut (nariyal), salt (namak) and sugar (shakkar) as per taste and water (paani) as per requirement to get the desired consistency. Ideally, the consistency of the batter should be similar to that of buttermilk but if you are not comfortable with preparing thin dosas then you may keep the batter slightly thick.

2
Done

Step 2

Heat 1 tbsp cooking oil (tel), add 1 1/2 tsp of mustard seeds (rye) and after they splutter, add 5 sprigs curry leaves (kadi patta) and pour this over the batter.

3
Done

Step 3

Heat a non stick pan, lower the heat and pour the batter on the tawa from the outside and bring it towards the centre. Then, keep the flame on medium. Once the bottom side is cooked and crisp, then flip the dosa and once brown spots appear on the dosa, remove it on a plate and serve it with sambar and coconut chutney.

Megha

Hello, I am Megha and I live in the city of Navi Mumbai. I was born and brought up in Mumbai. I am a third generation Mumbaikar. My native place is Bantwal which is in the Dakshina Kannada district of Karnataka. I am a MBA by qualification but my real passion is food which I found out a few years ago when I started to cook on a full fledged basis. I come from a family of foodies where everyone is a great cook irrespective of gender. We basically love and live food. So, I thought why not start writing a blog and share my love of food with everyone!!!

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