Ragi Dosa is a nutritious and gluten-free South Indian crepe made from ragi (finger millet) flour. Ragi is rich in calcium, fiber, and essential nutrients, making this dosa a healthy alternative to traditional rice-based dosas. It is easy to prepare, requires minimal ingredients, and is perfect for breakfast or a light meal. The dosa has a slightly earthy flavor and a crispy texture, which pairs well with chutneys or sambar.
Ingredients:
1 cup ragi (finger millet) flour
1/4 cup rice flour (for crispiness)
1/4 cup urad dal (black gram) flour (optional, for softness)
1/4 cup finely chopped onions (optional)
1-2 green chilies, finely chopped (adjust to taste)
1/4 cup finely chopped coriander leaves
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds (optional)
A pinch of asafoetida (hing)
Salt to taste
Water (as needed to make the batter)
Oil or ghee for cooking
Instructions:
Step 1: Prepare the Batter
In a large mixing bowl, combine ragi flour, rice flour, and urad dal flour (if using).
Add salt to taste and mix well.
Gradually add water while stirring to form a smooth, lump-free batter. The consistency should be similar to regular dosa batter—neither too thick nor too thin.
Add chopped onions, green chilies, coriander leaves, cumin seeds, mustard seeds (if using), and a pinch of asafoetida. Mix well.
Step 2: Rest the Batter
Let the batter rest for 15-20 minutes. This allows the flavors to meld and the flours to absorb the water.
Step 3: Cook the Dosa
Heat a non-stick or cast-iron dosa tawa (griddle) on medium heat.
Once the tawa is hot, lightly grease it with oil or ghee.
Pour a ladleful of batter onto the center of the tawa and spread it in a circular motion to form a thin crepe. You can make it thick or thin based on your preference.
Drizzle a few drops of oil or ghee around the edges of the dosa for crispiness.
Cook for 2-3 minutes on medium heat until the edges start to lift and the bottom turns golden brown.
Flip the dosa and cook the other side for 1-2 minutes until it is cooked through.
Step 4: Serve
Serve hot with coconut chutney, tomato chutney, or sambar.
You can also pair it with a side of yogurt or pickle for added flavor.
Tips:
For a softer dosa, you can add a small amount of grated coconut or yogurt to the batter.
If you prefer a spicier version, add finely chopped ginger or a pinch of red chili powder.
Ensure the tawa is properly heated before pouring the batter to avoid sticking.
Enjoy your healthy and delicious Ragi Dosa!
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