Ragi Cheela

About Ragi Cheela

Ingredients

• Finger millet (ragi) flour 5 tbsps
• Soya flour 4 tbsps
• Medium onion, finely chopped 1
• Green chillies, finely chopped 2
• Ginger, finely chopped 1 tsp
• Fresh coriander leaves, chopped 3 tbsps
• Sesame seeds (til) 1 tsp
• Salt to taste
• Oil 4 tsps

How to Make Ragi Cheela (Stepwise Photos)

Method

1. Mix together finger millet flour, soya flour, onion, green chillies, ginger, coriander leaves, sesame seeds and salt in a bowl. Add sufficient water mix well to make a thin and lump-less batter.
2. Heat 1 tsp oil in a non-stick pan, pour a ladle full of batter and spread it evenly. When the underside is done, flip and cook till the other side is equally done.
3. Arrange them on a serving platter and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps