Wholesome and Nutritious Ragi Dosa Recipe
Ragi dosa is a wholesome and nutritious South Indian pancake made with ragi flour, also known as finger millet. It is a healthier alternative to regular dosa as ragi is rich in fiber, calcium, and other essential nutrients.
To make ragi dosa, start by soaking the ragi flour in water for a few hours or overnight to allow it to ferment. Fermentation helps improve the taste and texture of the dosa.
Once the batter is fermented, add salt to taste and adjust the consistency by adding water if needed. Heat a non-stick skillet or tawa over medium heat and grease it lightly with oil.
Pour a ladleful of the ragi dosa batter onto the center of the skillet and spread it in a circular motion to form a thin, round dosa. Drizzle a little oil around the edges of the dosa.
Cook the ragi dosa on medium heat until the bottom turns golden brown and crisp. Flip the dosa using a spatula and cook the other side for a few more minutes until it is cooked through.
Once cooked, remove the ragi dosa from the skillet and serve it hot with chutney, sambar, or any preferred accompaniments. Ragi dosa pairs well with coconut chutney or tomato chutney.
Ragi dosa is not only delicious but also packed with nutritional benefits. Ragi is gluten-free and has a low glycemic index, making it suitable for individuals with gluten intolerance or those looking to manage blood sugar levels. It is also a good source of dietary fiber, calcium, iron, and antioxidants.
Overall, ragi dosa is a healthy and flavorful option that combines the goodness of ragi flour with the traditional dosa preparation, making it a popular choice for a nutritious breakfast or meal.
INGREDIENTS
- 1 cup ragi flour (finger millet flour)
- 1/4 cup urad dal (split black gram)
- 1/4 cup rice (optional, for fermentation)
- Salt to taste
- Water as needed
- Oil for cooking
INSTRUCTIONS
- Soak the urad dal and rice (if using) in water for 4-6 hours or overnight. Drain the water and grind them to a smooth batter using a wet grinder or blender. If using rice, grind it separately from the urad dal and mix them together.
- In a mixing bowl, take the ragi flour and add the urad dal batter. Mix well to combine. Add salt and enough water to make a smooth batter with a pouring consistency. The batter should be slightly thicker than regular dosa batter.
- Cover the batter and let it ferment for 6-8 hours or overnight. Fermentation helps in improving the taste and texture of the dosa.
- Once the batter is fermented, give it a good stir. Heat a non-stick skillet or tawa over medium heat and lightly grease it with oil.
- Pour a ladleful of the ragi dosa batter onto the center of the skillet and spread it in a circular motion to form a thin, round dosa.
- Drizzle a little oil around the edges of the dosa and on top.
- Cook the dosa on medium heat until the bottom turns golden brown and crisp. Flip the dosa using a spatula and cook the other side for a few more minutes until it is cooked through.
- Once cooked, remove the ragi dosa from the skillet and serve it hot.
- Repeat the process with the remaining batter to make more dosas.
NUTRITION VALUE
- Calories: 150-180 kcal
- Carbohydrates: 30-35g
- Protein: 5-7g
- Fat: 2-4g
- Fiber: 4-6g
- Sugar: 1-2g
- Sodium: 200-300mg
- Cholesterol: 0mg
