Ragi dosa is a nutritious and delicious South Indian crepe made from finger millet flour. It's a great gluten-free option that is easy to prepare and perfect for breakfast or a snack.
🥗 Nutrition (per serving)
150Calories
4gProtein
30gCarbs
2gFat
5gFiber
🥦 Ingredients
Main ingredients
- 1 cup ragi flour
- 1/4 cup rice flour
- 1/4 cup urad dal (soaked for 4 hours)
- 1/2 tsp cumin seeds
- 1/2 tsp salt
- Water as needed
- Oil for cooking
👨🍳 Instructions
- 1Step 1: Blend the soaked urad dal with a little water until smooth.
- 2Step 2: In a bowl, mix ragi flour, rice flour, cumin seeds, and salt.
- 3Step 3: Add the blended urad dal and enough water to make a smooth batter.
- 4Step 4: Heat a non-stick skillet and pour a ladleful of batter, spreading it evenly.
- 5Step 5: Drizzle oil around the edges and cook until golden brown, then flip and cook the other side.
- 6Step 6: Repeat with the remaining batter and serve hot with chutney or sambar.
💡 Chef's Tips
- Tip 1: Let the batter rest for 30 minutes for better fermentation.
- Tip 2: Adjust the consistency of the batter with water as needed.
- Tip 3: Serve with coconut chutney or sambar for added flavor.
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❓ Frequently Asked Questions
Can I make this dosa without urad dal?▾
Yes, you can skip urad dal, but it adds softness.
How to store leftover dosa batter?▾
Store in an airtight container in the fridge for up to 2 days.
Can I substitute ragi flour?▾
You can use millet flour or buckwheat flour as alternatives.
What variations can I try?▾
Add chopped vegetables or spices to the batter for different flavors.
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