1

To begin making the Ragi Rava Dosa Recipe, in a large bowl combine the Semolina, Ragi & Rice flours and salt. Stir 3 cups of water to make a thick batter. Allow the batter to rest for about 10 minutes.

2

Stir in the remaining ingredients into the ragi rava dosa batter - green chillies, grated ginger, peppercorns, cumin seeds and finely chopped coriander leaves. Combine well.

3

Finally add 1/2 cup more water to the batter to make it of thin pouring consistency. It will be thinner than the pancake/dosa batter.

4

When the ragi rava dosa batter is thin, it spreads wild on a heated skillet, producing holes in the dosa and making it crisp

5

Heat a iron skillet or dosa tawa on high heat. Make sure the skillet is very hot. To test the heat, sprinkle some water on the skillet, it will sizzle when its hot. 

6

Pour a ladle of the ragi rava dosa batter starting from the outer edges. The batter will sizzle and spread itself forming holes. Pour the batter from a height, Fill in the batter where there are gaps. Although allow the dosa to have a few holes.

7

Turn the heat to medium, if you want a crisp ragi oats dosa. The slower it cooks, the crispier it gets.

8

Drizzle about 1/2 teaspoon of ghee around the dosa and allow it to cook for 2-3 minutes on medium heat.

9

Once golden and crisp on one side turn it over and allow to cook for another minute. At this stage the dosa will be thin and crisp, with one side golden brown in color.

10

Remove the Ragi Rava Dosa With Oats off the skillet. Repeat to make the remaining dosas.

11

Serve the Ragi Rava Dosa With Oats with just a cup of yogurt, or with Thakkali Vengaya Sambar and Tomato Chutney or even just along with jaggery and butter.

Note: If you use rice flour, you will not be spreading the batter like we do for the normal dosa. The batter should be thin enough to flow and spread itself on the tawa and form shape on its own. You can turn the skillet around to help form a shape without using a ladle.

Note: If you add whole wheat flour then you can make it similar to the dosa consistency, where the batter can be spread with a ladle. You will need to add a little less water than required for the rice flour, so the batter is a little thicker. The Gluten in the whole wheat will enable the batter to thicken, thus helping it to spread easily.