Ragi Dosa
Healthy and easy-to-make Ragi Dosa — a fibre-rich, calcium-packed finger-millet crepe perfect for breakfast or dinner.
Ingredients
Equipment
Method
- In a mixing bowl, combine ragi flour, rice flour, cumin seeds and salt.
- Add yogurt (if using) and enough water to make a thin pouring batter similar to regular dosa batter.
- Let the batter rest for 5–10 minutes. Stir well before using — batter may thicken on standing, so add a little water if needed.
- Heat a non-stick griddle on medium flame. Lightly grease with a few drops of oil.
- Pour a ladle of batter in the center of the griddle and spread gently in a circular motion to form a thin dosa.
- Drizzle a few drops of oil around edges and on top. Cook for about 1–2 minutes until edges lift and bottom side becomes crisp and golden.
- Flip carefully and cook for another 30–45 seconds.
- Remove dosa from griddle. Repeat with remaining batter. Serve hot with coconut chutney, tomato chutney or sambar.
Notes
You can add finely chopped onions, green chillies or grated vegetables (carrot/spinach) to the batter for extra nutrition and taste. For a gluten-free version, skip rice flour and use all ragi flour; batter may be slightly less crisp but still tasty.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.