Ragi Rava Dosa | Fingermillet and Semolina Crepes | Bachelor Recipes

Its not rare that we find young professionals slogging it out – away from their hometown, their comfort zone, and more importantly away from Mom’s cooking (aka maa ke haath ka khana). While today’s youngsters have better and more variety of eating options – to call food from outside, its not always feasible healthwise or economically. This week, you would see simple to make dishes or preps – not just for bachelors, but also for those living alone. Thanks to Valli, for this theme made me sit up and jot down so many ideas that Cooking for oneself can be both healthy and fun. Sending this to BM#49 under “Bachelor / cooking for one” series 🙂

A quick bachelor fix –
Dosa. There are thousands of varieties of dosa- 
both fermented and instant like Wholewheat dosa, Brown Rice DosaUlundu DosaCornmeal Dosa,Set Dosa etc. But while cooking for oneself, time is a
premium. So, today’s dosa is an instant version – and can be had for both breakfast or a quick brunch. We
had it for a Sunday lunch along with Avial for a filling meal. Tastes best with
Idli/Dosa Molagapudi (spiced lentil powder). Hope you like the series this week.

Prep time :
10 mins | Cooking Time : 10 mins

Makes : 4
medium sized dosas / crepes

Serving suggestions : Any chutney or Molagapudi (spiced lentil powder)

Type : Breakfast, Cuisine : South Indian, Can be made vegan if required.

Ragi Rava
Dosa – Instant Dosa / crepes with finger millet flour and rava (semolina)



  • Ragi flour
    (finger millet flour) – ½ cup
  • Rice flour
    – ¼ cup
  • Rava /
    Semolina – 4 TBSP
  • Sour
    buttermilk – 2 cups (can substitute with plain water for a vegan version)
  • Salt – to taste
  • Green
    chillies – 2 (minced fine)
  • Coriander leaves – 1 tsp (optional)
  • Hing /
    asafetida – a tiny pinch
  • Oil – to


  1. Sieve the
    flours with salt. Add rava, green chillies, hing and mix well.
  2. Slowly add
    sour buttermilk in batches till you get a dropping waterish consistency , free
    of lumps. Keep the batter aside for 10 mins.
  3. Heat a non
    stick tava and slightly grease with oil.
  4. Measure out
    a large ladle of batter and start spreading from outer to inner circles.
    Drizzle oil around the sides. Let it cook on both sides (approx. 2-3 mins)
  5. Flip and
    serve immediately (this dosa doesn’t taste good when eaten cold) 




  1. Oh how I love this series Kalyani, be it cooking for 1 or these ideas so looking forward to your series..I love dosas too and I have similar ones lined up myself!..your Ragi Rava dosa looks so inviting!

  2. Priya Srinivasan - I Camp in My Kitchen

    Healthy dosa kalyani, i never tried adding rice flour and rava to the ragi dosa. Must be an interesting variation.

  3. healthy and yummy…

  4. Really healthy and Yummy too

  5. Sandhya Ramakrishnan

    Love the combination of ingredients Kalyani! I agree, bachelor or family, healthy eating is so important.

  6. vaishali sabnani

    What a spongy it's truly so so inviting, I guess I better improve my eating habits and start with ragi.

  7. Soft and spongy dosa. Very inviting.

  8. Love the porous dosa, Kalyani.

  9. This is our all-time favourite dosa.

  10. Varada's Kitchen

    Nice combo. Very healthy.

  11. Priya Suresh

    Very handy and soft spongy dosas, well done Kalyani.

  12. Sneha's Recipe

    Wow a healthy and spongy dosa.

  13. Ragi dosas came out perfect Kalyani. I'm going to try these.

  14. Suma Gandlur

    Nice choice. I usually add some urad flour while making ragi dosas. Rice flour and rava make this dosa definitely crispier.

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