Ragi Dosa - Finger Millet Dosa
"Discover the nutritious world of Ragi Dosa! Dive into our comprehensive guide on making the perfect gluten-free Ragi Dosa at home, its myriad benefits, and expert tips. From ingredients to serving suggestions, we've got you covered."
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Ingredients
- 1 cup Idli Rice
- 1 cup Whole Ragi Finger Millet - 1 cup
- 1/2 cup Urad Daal
- Salt
- 1/4 cup Water - as required
- 2 tbsp Oil
Instructions
- Soaking:
- Wash the idli rice, whole ragi, and urad daal.
- Grinding:
- After soaking, drain the water.
- Grind the idli rice, urad dal and whole ragi together, adding water little by little, until you get a smooth batter.
- Fermentation:
- Cover the batter and let it ferment overnight or for at least 8 hours. The batter will rise and become fluffy.
- Making the Dosa:
- Heat a non-stick tawa or dosa pan on medium flame.
- Once hot, pour a ladleful of batter in the center. Using the back of the ladle, spread the batter in a circular motion to form a thin dosa.
- Drizzle some oil around the edges of the dosa.
- Cook until the bottom side turns golden brown. Flip and cook the other side for a minute.
- Remove from the tawa and serve hot.
- Instant Ragi Dosa Variation:
- If you're short on time, mix ragi flour with curd, a pinch of salt, and some spices of your choice. Your instant ragi dosa batter is ready to be cooked!
- Serving Suggestions:
Rekha's Notes
For a crispy dosa, ensure the tawa is hot before pouring the batter.
If the batter becomes too thick, you can add a little water to adjust the consistency.
If the batter becomes too thick, you can add a little water to adjust the consistency.
Nutrition
Calories: 167kcalCarbohydrates: 31gProtein: 5gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 3mgPotassium: 98mgFiber: 2gSugar: 0.02gVitamin A: 0.4IUVitamin C: 0.4mgCalcium: 77mgIron: 2mg