Teresa's Recipes
Ragi Dosa
Ragi Dosa is a wholesome and flavorful Indian crepe made from nutrient-rich ragi flour (finger millet) and urad dal (black gram). This gluten-free delicacy is not only delicious but also packed with essential nutrients, making it an excellent choice for breakfast or dinner. The nutty flavor of ragi combined with the soft, fluffy texture of the dosa creates a delightful experience. Traditionally consumed in South India, these dosas are often served with coconut chutney or sambar, adding a burst of flavor to every bite. Perfect for anyone looking to explore healthy cuisines!
Ingredients
- 1 cup, soaked for 4-5 hours Urad dal
- 1 cup Ragi flour
- 1/2 teaspoon Salt
- as needed Water
- for cooking Oil
- for serving Coconut chutney
- for serving Sambar
Dietary Notes
- Servings: 4
- Dish Type: Breakfast/Dinner
- Prep Time: 30 minutes (plus soaking and fermenting time)
- Cook Time: 30 minutes
- Calories: 150
- Fat: 4g
- Carbs: 25g
- Protein: 5g
- Sodium: 200mg
- Sugar: 1g
Instructions
- Soak urad dal in water for 4-5 hours. This helps in softening the dal for blending.
- After soaking, drain the water and grind the urad dal to a smooth paste using a little water if needed.
- In a large mixing bowl, add ragi flour and the urad dal paste. Sprinkle in the salt and mix well to combine.
- Gradually add water to the mixture until you achieve a batter of pouring consistency. The batter should not be too thick or too runny.
- Cover the batter with a cloth or lid and let it ferment in a warm place for 8-10 hours. Fermentation enhances the flavor and texture of the dosa.
- Once fermented, stir the batter gently. Heat a dosa pan or griddle over medium heat.
- Pour a ladleful of batter onto the pan and spread it in a circular motion to form a thin crepe.
- Drizzle some oil around the edges and cook until the dosa turns golden brown and crispy, about 2-3 minutes.
- Carefully flip the dosa and cook on the other side for another minute.
- Serve the ragi dosa hot with coconut chutney or sambar for a delightful meal.
Tips
- For added flavor, you can mix in chopped coriander leaves, green chilies, or grated ginger into the batter before cooking.
- Serve with a side of spicy pickle for an extra kick!
- Leftover batter can be stored in the refrigerator for up to 2 days.