Just DOsa It!!!! This is such an easy and tasty dosa recipe. Plus to mention it is very healthy!
Instant Ragi Dosa with finger millet flour, wheat flour in it. No rice flour yet turns super crispy. Red chilli chutney to go with it, combo post.
This Dosa is very good for diabetic person and you can always prepare special diabetic diet recipes for dinner. Other than roti, one can make tiffin items with Ragi. Crispy, nutritious and such an easy breakfast – Instant Ragi Dosa is best enjoyed with coconut chutney and podi. One of my favourite millet recipes and a really easy way to incorporate them in your diet.
Ragi originated in East Africa and made its way to India around 2,000 years ago. Ragi mudde (Finger millet cakes) and chicken, tamarind gotsu is one of the best heritage dishes that has been passed down from generation to generation, and the best version is made in a tiny village in interior Karnataka.
The iron content in Ragi boosts hemoglobin levels, which especially helps people with anemia. Sprouted Ragi releases Vitamin C, which helps your body absorb hemoglobin too.
Ragi helps in managing blood glucose levels making it good for diabetics. It also helps promote bone health due to the presence of calcium and minerals.
Ragi in controlled portions on a daily basis assists in enhancing nerve impulse conduction, activating memory centres in the brain and relaxing the mind.
Ingredients for Healthy Ragi Dosa Gluten Free
Steps for Healthy Ragi Dosa Gluten Free
Healthy Ragi Dosa Gluten Free
Ingredients
1 cup Ragi Aata
1 teaspoon Ginger chopped
1 teaspoon Cumin Seeds
8 to 10 Curry Leaves chopped
1 Green Chilli chopped
1/4th cup Carrots grated
1 small Onion chopped
1 teaspoon Salt
3 cup Water
2 teaspoon Oil
2 tablespoon Chickpeas Lentils
6 to 8 Garlic Cloves
1 medium Onion
2 Red Chillies
2 pinch Turmeric Powder
1teaspoon Kashmiri Red Chilli Powder
Half teaspoons Salt
2 teaspoon Oil
Half teaspoon Mustard Seeds
8 to 10 Curry Leaves
Fresh Coriander
Steps
In a bowl take 1 cup Ragi aata, add 1 tsp Ginger chopped, 1 tsp cumin seeds, 8-10 curry leaves chopped, 1 green chilli chopped, 1/4th cup carrots grated, 1 small onion chopped, 1 tsp salt mix it well.
Then add 1 cup water and mix it with the Ragi, then gradually add 2 more cups of water to make a thin batter of the mixture.
Cover and keep aside for some time.
Now let us prepare the chutney.
Heat 2 tsp oil in a kadai add 2 tbsp chickpeas lentils (chana dal), sauté it in oil for 30-40 seconds, then add 6-8 garlic cloves, 1 medium chopped onion, cook it for half a minute, then add 2 Red Chillies, 2 pinch turmeric powder, 1 tsp Kashmiri red chilli powder, half teaspoon salt then mix it well and off the flame.
Let the mixture cool down, when the mixture is cooled grind into a fine paste add a little water if required.
Your delicious Homemade Chutney is ready.
Now let us prepare the Tadka for the chutney.
Heat 1 tsp oil in a round vessel, off the flame, then add half teaspoon mustard seeds, 8-10 curry leaves, let it crackle then pour this tadka on the chutney.
Mix it lightly and keep aside.
Now lets check the batter of the dosa, add some fresh chopped coriander leaves to the mixture of dosa, stir it well.
Heat a non-stick pan on high flame, when the pan is heated reduce the flame, brush it with little oil, then mix the batter and take more than half cup of the batter and pour on the hot pan from all the sides.
When you see that it is cooked from one side pour 1 tsp of Ghee or oil all over the dosa and let it simmer on low to medium flame for 4-6 minutes to get a crispy yummy dosa.
When done roll it and remove it from the pan.
Serve it hot with your homemade chutney.
If you like my recipes then do try and share your feedback and tag us on Instagram, Facebook and Youtube.
Tips *While making the batter, start by mixing all the dry flours with a little water to make a thick, lump free paste. Then add the other ingredients and water to make a thin, flowing batter *Rest the batter for at least 30 minutes .The batter is best consumed on the same day, but can also be made the previous night and kept. *Give the batter a stir before each dosa. This helps mix any flour that is settled at the bottom. *Unlike regular dosa, the batter does not have to be spread. It should be poured and swirled around on a hot pan. As it hits the pan, it will set into a lacy pattern. If you see any large unfilled pockets, pour a little batter to fill them. *Cook the dosa on a low flame so that they cook well and become crispy *You might have to add a little more water to the batter mid way in case the batter becomes too thick.
