Ragi & Oats Dosa
Healthy, gluten-free dosa made with finger millet (ragi) and oats — a fibre-rich, nutritious South Indian breakfast that’s quick and easy to cook.
Ingredients
Equipment
Method
- If your oats are whole, dry-roast for 1–2 minutes on a pan, let them cool, then grind into a coarse powder. Combine powdered oats, ragi flour and rice flour in a large bowl.
- Add cumin seeds, crushed black pepper and salt to the flour mix. Stir thoroughly to distribute spices evenly.
- Gradually pour water while mixing, whisking to form a smooth batter with pouring consistency (similar to pancake batter). Avoid lumps.
- Let the batter rest for about 10–15 minutes. This helps oats and ragi absorb water and soften — improving texture when cooked.
- Heat a non-stick tawa or griddle on medium heat. Lightly grease with oil.
- Pour a ladleful of batter onto the hot tawa and spread gently (you may keep it slightly thick or spread thin — as per preference). Drizzle a little oil around edges.
- Cook on medium flame until the edges begin to lift and underside turns light golden brown (about 1–2 minutes). Flip and cook for another minute until done.
- Remove dosa and repeat with remaining batter. Serve hot with chutney, sambar or a light vegetable side.
Notes
You can add finely chopped onion, grated carrot, chopped coriander or green chillies to the batter for extra flavour and nutrition. Batter does not require fermentation; you can use it immediately after resting.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.