10 Min Instant Ragi Dosa | Finger Milet Dosa | झटपट रागी दोसा | Breakfast Recipe| Kunal Kapur Recipe

Chef Kunal Kapur Healthy & Diet 40 Mins 4 Servings 4.0M views May 1, 2021

जब झटपट कुछ tasty और healthy हो खाना, तब ये रागी डोसा बनाना! This is my humble take on our breakfast Dosa, which is a better option for your breakfast or snacks craving. It's super healthy, tasty and easy to make. This is one of our favourite weekend breakfast. What's more? Learn how to 00:00 Introduction 00:23. Instant Dosa Recipe

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

Main Ingredients

Ragi flour (finger millet) - 1cup
Rice flour - ¼ cup
Semolina - ½ cup
Curd - ¼ cup
Ginger finely chopped - 2tsp
Green chilli finely chopped - 2tsp
Cumin - 1tsp
Water - 1¼ cup
Salt - ¼ tsp
Ginger Chutney (inji thuviyal or állam pachadi)
Oil - 2 tbsp
Channa dal - 1tbsp
Urad dal - 1 tbsp
Dry red chilli - 4nos
Oil - 2 tbsp
Ginger sliced - 1 cup
Tamarind (seedless) - a small piece
Salt
Jaggery - 1tsp
Water - ¼ cup (approx)

For tempering

Oil - 1tbsp
Mustard seeds - 1tsp
Curry leaves - a handful

Step-by-Step Cooking Instructions

1
Heat oil and add channa dal, urad dal and dry chilli. Roast them on low heat till dal turns light brown. Let this cool a bit and then dry grind it coarsely.
2
In the same pan add some oil and then add chopped ginger to it. Cook on low heat for 3-4 mins.
3
Now add the sautéed ginger to the coarse mixture along with jaggery, salt and a dash of water. Grind to a fine thick paste.
4
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Chef Kunal's Pro Secret Tip

To make rich dressings without oil, emulsify soaked peanuts or cashews with hung curd (Greek yogurt) and a pinch of roasted cumin. Dress leafy vegetables only just before serving to retain maximum crispness and vitality.

Recipe FAQs & Expert Advice

How long can I store leftover 10 Min Instant Ragi Dosa?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.