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Crispy, lacy, and incredibly nutritious dosas made from finger millet flour. This instant recipe is a fantastic healthy breakfast option, ready in under an hour and packed with flavor.
Combine Flours and Aromatics
Prepare and Rest the Batter (30 minutes)
Heat the Tawa (Griddle)
Crispy, lacy, and incredibly nutritious dosas made from finger millet flour. This instant recipe is a fantastic healthy breakfast option, ready in under an hour and packed with flavor.
This south_indian recipe takes 65 minutes to prepare and yields 4 servings. At 335.01 calories per serving with 7.01g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
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Cook the Dosas (2-3 minutes per dosa)
Serve Immediately
Mix in 1/4 cup of finely grated carrots or finely chopped cabbage into the batter for added nutrition and texture.
For a spicier version, add 1/2 teaspoon of freshly crushed black pepper or a pinch of red chili powder to the batter.
Incorporate 1 tablespoon of finely chopped fresh curry leaves or mint leaves for a different aromatic profile.
Replace the curd and part of the water with an equal amount of thin buttermilk (chaas) for a tangy flavor.
Ragi is one of the best non-dairy sources of calcium, which is crucial for maintaining strong bones and teeth and preventing osteoporosis.
The high fiber content aids in digestion, prevents constipation, and promotes a feeling of fullness, which can help with weight management.
Finger millet has a low glycemic index, which means it helps in controlling blood sugar levels by ensuring a slower release of glucose into the bloodstream.
Ragi is a good source of iron, making it beneficial for individuals with anemia and low hemoglobin levels.
Yes, Ragi Dosa is very healthy. Ragi (finger millet) is a gluten-free grain rich in calcium, iron, and dietary fiber. It aids in digestion, helps manage blood sugar levels, and supports bone health.
One serving, which consists of two Ragi Dosas, contains approximately 340-360 calories. The exact count can vary based on the amount of ghee used for cooking.
The most common reasons are a batter that is too thick or a tawa that is not hot enough. The batter should be very thin and watery. Ensure your tawa is on medium-high heat and sizzles when water is sprinkled on it before pouring the batter.
Yes, you can prepare the batter and store it in an airtight container in the refrigerator for up to 24 hours. Remember to stir it very well from the bottom before making the dosas, as the flour will have settled.
Ragi and rice flour are naturally gluten-free. However, suji (semolina) is made from wheat and contains gluten. To make this recipe completely gluten-free, you can omit the suji or replace it with an equal amount of fine cornmeal or more rice flour.
This recipe goes great with these complete meals
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