A breakfast recipe that is healthy, filling, and easy to make is the ragi dosa. Ragi is a type of millet flour and it is rich in calcium, iron, and dietary fiber. The Ragi dosa recipe is a healthy, gluten-free, and vegan dish that can be made in minutes.
The traditional ragi dosa recipe is made with a fermented batter made from the ground and roasted ragi flour. This is then cooked on a hot griddle (tawa) and served with coconut chutney, sambar, and other chutneys.
The fermentation process breaks down the starch in the ragi into sugars, making it healthier than other grains. Ragi Dosa contains more fiber than wheat flour and less protein than rice flour, making it ideal for people trying to lose weight.
This crispy dosa batter recipe is a traditional South Indian dish that can be eaten with a variety of fillings like masala chai or coconut chutney. It is also versatile enough to be made as thin pancakes or thicker dosas. Ragi dosa is traditionally eaten as breakfast but there are many variations of this dish in different parts of India.
Step-by-step instructions to prepare Ragi Dosa
Ingredients:-
- Urad dal – 1/2 cup
- Fenugreek seeds – 1/2 tsp
- water – 2 and 1/4 cups
- ragi flour – 1 cup
- salt
- onion – 1 medium chopped
- tomato chopped – 1
- carrot grated – 1/4 cup
- green chili – 2
- coriander leaves – 2 tbsp
- ghee – 4 tbsp
Preparation:-
1. For preparing Dosa batter wash and soak urad dal and fenugreek seeds, In another bowl Soak Ragi flour in 1 cup of water and soak them for 1 hr.
2. After 1 hr, transfer urad dal and fenugreek to a grinding jar also, add 1/4 cup of cooked rice (Adding rice helps to make dosa crispy and soft) Add 1/4 to 1/2 cup of water and grind to a smooth batter. the batter should be semi-thick in consistency.
3. Add the soaked ragi flour and grind to a smooth batter. Transfer the batter to a deep bottom vessel, Mix using a spatula or clean hands, Mixing with hand helps in better fermentation. Allow to ferment overnight.
4. After overnight fermentation the batter has risen enough. Add salt and mix well batter is ready for cooking.
5. Let’s make the topping for dosa, To a bowl add chopped onion, chopped tomato, Grated carrots, green chili, coriander leaves, and salt (missed in the video), mix well and the topping is ready.
6. To a heated Tawa add 1 ladle full of batter and spread it to the size of thattu dosa or uttapam (you can also make bigger dosa ) keep the flame in medium, now evenly spread the topping over the dosa. cover and let it stay for 2 mins. once the dosa turns crispy, flip over, and add ghee or oil at this stage. Once the topping turns golden remove it from the tawa. Ragi Dosa is ready to serve. Enjoy ragi dosa with chutney.
Ragi dosa | crispy dosa batter recipe | healthy breakfast
Ingredients:-
Preparation:-
For preparing Dosa batter wash and soak urad dal and fenugreek seeds, In another bowl Soak Ragi flour in 1 cup of water soak them for 1 hr.
After 1 hr, transfer urad dal and fenugreek to a grinding jar also, add 1/4 cup of cooked rice (Adding rice helps to make dosa crispy and soft) Add 1/4 to 1/2 cup of water and grind to a smooth batter. the batter should be semi-thick in consistency.
Add the soaked ragi flour and grind to a smooth batter. Transfer the batter to a deep bottom vessel, Mix using a spatula or clean hands, Mixing with hand helps in better fermentation. Allow fermenting overnight.
After overnight fermentation the batter has risen enough. Add salt and mix well batter is ready for cooking.
Let's make the topping for dosa, To a bowl add chopped onion, chopped tomato, Grated carrots, green chili, coriander leaves, and salt (missed in the video), mix well and the topping is ready.
To a heated Tawa add 1 ladle full of batter and spread it to the size of thattu dosa or uttapam (you can also make bigger dosa ) keep the flame in medium, now evenly spread the topping over the dosa. cover and let it stay for 2 mins. once the dosa starts to turn crispy flip over, and add ghee or oil at this stage. Once the topping turns golden remove from tawa. Ragi Dosa is ready to serve. Enjoy with chutney.
