Ragi Dosa Recipe: ragi millet, also known as finger millet, is used to make a healthy and delicious dosa. Ragi dosa batter is made from ragi flour, rava, and rice flour. The texture of the dosa is similar to that of the popular rava dosa, with slight differences in taste and flavour.
Ragi (nachni in Hindi, keppai/ kezhvaragu in Tamil) is high in calcium and protein. According to research, they can also help with blood sugar control. So incorporating this nutrient-dense millet into our diet is a fantastic idea.Ragi Dosa is ideal for those mornings when you haven’t planned ahead of time what to eat. All you have to do is combine the ingredients and place them on a hot griddle or tava. Yes, instead of spreading it with love like a regular Dosa or pancake, you just throw it on and let it take whatever shape it wants. There will be no obsessing over the round shape.
With its breakfast recipes and dosa recipes, south Indian cuisine offers a wide range of options. Dosa recipes, in fact, can be made with almost any flour or grain. Ragi flour or finger millet mixed with other flour to make a crisp dosa is one such popular, tasty, and healthy dosa recipe.
The ragi dosa recipe is very similar to the crisp rava dosa recipe. It is simply made with plain ragi flour and no other ingredients. Furthermore, the recipe would be based on the traditional dosa recipe, which includes urad dal and overnight fermentation. Furthermore, the texture and consistency would be consistent with a set dosa with a soft and porous texture. This, on the other hand, is an instant recipe for crisp and thin texture.
Ragi flour, rava, rice flour and curry leaves are the main ingredients used in this recipe. However if you have a well seasoned pan or if you are using non-stick pan, then you can skip rava. Sometimes I prepare ragi dosa with just ragi flour and curry leaves. Then it will be more beneficial.
Furthermore, I’d like to share some simple tips and suggestions for making instant ragi dosa. First and foremost, I used thick sour curd in this recipe, which helps to balance the flavour with a hint of sourness. You can also use store-bought sour curd, but you may need to adjust the water quantity accordingly. Second, you can adjust the amount of rice flour to your liking. Essentially, rice flour contributes to the crispiness, which is directly proportional to the amount of rice flour used. Finally, these dosas can be served without any additional accompaniments. Nonetheless, it goes well with a variety of chutney and sambar recipes.
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Ragi Dosa Recipe
- 1 cup ragi flour / finger millet / kezhvaragu / nachani / mandua
- 1 cup rava / semolina / suji
- 1/2 cup rice flour
- 1/2 cup curd / yogurt
- 1 inch ginger (finely chopped)
- 1 green chilli (finely chopped)
- few curry leaves (chopped)
- 2 tbsp coriander (finely chopped)
- 1 onion (finely chopped)
- 1 tsp cumin / jeera
- 1/2 tsp pepper (crushed)
- 1 tsp salt
- 3.5 cup water
- oil for roasting
- First, combine 1 cup ragi flour, 1 cup rava, and 1/2 cup rice flour in a large mixing bowl.
- 1/2 cup curd, 1 inch ginger, 1 green chilli, a few curry leaves, 2 tbsp coriander, 1 onion, 1 tsp cumin, 1/2 tsp pepper, and 1 tsp salt are also recommended.
- Mix in 1-2 cups of water to make a lump-free batter.
- Allow the batter to rest for 15-20 minutes.
- Add 1½ cups of water or as needed to make a flowing batter similar to rava dosa. Otherwise, the dosa will be mushy.
- Check the batter's consistency and add more water if necessary.
- Carefully pour the dosa batter onto the hot tawa.
- 1/2 or 1 tsp oil, sprinkling from the top
- Flip the dosa over and cook until golden brown.
- Finally, fold the dosa and serve immediately with mint chutney or coconut chutney.
- To begin, adding curd is optional; however, it improves the flavour of the dosa.
- Also, add enough water to achieve a pouring consistency; otherwise, your dosa will be mushy.
- Most importantly, don’t be concerned if your dosa isn’t crisp or is becoming too thick. Simply add a half-cup of water and thoroughly mix.
- Finally, when served hot, instant ragi dosa tastes fantastic.
Is it okay to eat Ragi Dosa at night?
Yes, Ragi can be eaten at night. Tryptophan, an essential amino acid found in Ragi, aids in the treatment of insomnia, depression, and anxiety, and is thus beneficial to sleep.
Is Ragi Dosa good for losing weight?
When it comes to people who are trying to lose weight, ragi is a great source of fibre. It aids in the control of diabetes in the body while also keeping the person healthy and strong. Ragi also helps to prevent obesity, provides energy, improves digestion, and prevents chronic diseases.
Why is my Ragi Dosa breaking?
Flip and finish cooking on the other side. Flipping an undercooked dosa will break it. Remove to a plate, grease well, and repeat the ragi dosa process. Before pouring, re-mix the batter.
Who should not consume Ragi?
It is not recommended for people who have kidney problems. Higher ragi consumption raises oxalic acidity in the body. As a result, patients suffering from kidney stones and unary issues should avoid eating this type of food.
Is Ragi harmful to the thyroid?
Avoid foods that disrupt your thyroid – Ragi, red radish, pears, strawberries, canola oil, and other foods have been found to contain goitrogenic compounds. As a result, it is best to avoid these foods as well.
Is ragi superior to rice?
According to research, ragi and other millet varieties are a good choice for diabetics because they are higher in fibre, minerals, and amino acids than white rice. Furthermore, new research indicates that it may improve blood sugar and cholesterol levels.
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