Cheese Ragi Dosa is a modern take on the traditional millet-based dosa, blending the earthy flavour of finger millet with the comfort of melted cheese. Ragi has been a staple grain in South Indian kitchens for centuries, valued for its resilience across seasons and its naturally dense structure. In this recipe, ragi flour is balanced with rice flour for crispness and rested to ensure proper hydration. The cheese topping adds richness without overpowering the grain, making this dosa suitable for everyday meals, especially during cooler or rainy seasons when warm, tawa-cooked dishes are most comforting.
Add ragi flour, rice flour, and salt to a bowl. Mix in curd to form a thick, smooth paste before adding water. Gradually whisk in water until the batter turns lump-free and pourable. The consistency should be thinner than regular dosa batter to allow easy spreading.
Description - Step 2
Rest Batter
Cover the batter and let it rest at room temperature. This step allows the ragi flour to absorb moisture fully, improving elasticity and preventing cracks while spreading. Do not skip resting, as raw batter leads to uneven cooking.
Description - Step 3
Heat the Tawa
Heat a flat tawa over medium heat until evenly hot. Lightly grease with oil and wipe off excess to prevent greasiness. The tawa should not be smoking, as high heat darkens ragi too quickly.
Description - Step 4
Spread Dosa
Stir the batter well before use. Pour a ladleful in the centre and gently spread outward in circular motions. Use light pressure, as ragi batter spreads easily when hydrated properly.
Description - Step 5
Add Cheese
Sprinkle grated mozzarella evenly over the dosa while the surface is still moist. Let it cook undisturbed so the base crisps and the cheese melts naturally without burning.
Description - Step 6
Cook and Fold
Drizzle oil around the edges and cook until the bottom turns golden and crisp. Fold gently once the cheese has melted and release from the tawa without scraping.
Description - Step 7
Serve Hot
Remove from the tawa and serve immediately. The dosa should be crisp outside with a soft centre and evenly melted cheese.
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Indian
Easy
Main Course
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