Healthy Homemade Ragi Dosa Recipe
Embark on a delightful culinary journey with this Healthy Homemade Ragi Dosa, a beloved staple of South Indian cuisine that beautifully combines health and flavor. With its unique nutty taste and vibrant color, ragi (finger millet) is not just a gluten-free alternative but also packed with essential nutrients, making it a wholesome choice for breakfast or a light meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Idli Rice | 1 cup |
| Ragi Seeds | 2 cups |
| White Urad Dal (Whole) | 2 cups |
| Methi Seeds (Fenugreek Seeds) | 3 teaspoons |
| Salt | 4 teaspoons |
| Ghee (for cooking dosas) | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 150 |
| Protein | 5 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 3 g |
| Fat | 3 g |
| Iron | 1.5 mg |
Preparation Time
| Activity | Time (mins) |
|---|---|
| Soaking | 360 (6 hours) |
| Cooking | 30 |
| Total Time | 390 (6.5 hours) |
Servings
- Yields: 12 dosas
Instructions
To begin your culinary adventure with the Healthy Ragi Dosa Recipe, the first step is to prepare the Ragi Idli Dosa batter. This involves a few essential steps:
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Soaking the Ingredients: In a large bowl, combine the idli rice, ragi seeds, white urad dal, and methi seeds. Rinse them well under cold water, then soak in ample water for at least 6 hours or overnight for the best results. This soaking period is crucial as it softens the grains and legumes, aiding in easier blending and fermentation.
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Blending the Batter: After soaking, drain the soaked ingredients and transfer them to a blender or wet grinder. Add a little water as needed to achieve a smooth batter, ensuring it is thick yet pourable. The consistency should be similar to that of pancake batter. Once blended, transfer the batter to a large bowl, cover it with a cloth, and let it ferment in a warm place for about 8 hours or until it has risen and is slightly bubbly.
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Cooking the Dosas: Once your batter is ready, it’s time to make the dosas. Heat a non-stick skillet or griddle over medium heat. Once hot, pour a ladleful of the ragi dosa batter onto the skillet, using a circular motion from the center outward to spread the batter evenly, forming a thin layer.
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Adding Ghee: Drizzle a teaspoon of ghee around the edges of the dosa. Increase the heat slightly and allow the dosa to cook for a couple of minutes, or until the edges begin to lift and the bottom turns a lovely golden brown.
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Flipping the Dosa: Carefully flip the dosa using a spatula and let it cook on the other side for a few seconds. This step enhances the flavor and ensures both sides are well-cooked.
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Serving: Once cooked, fold the dosa in half or roll it into a cylinder. Repeat the process with the remaining batter, adding more ghee as needed.
To elevate your dining experience, serve these delectable Ragi Dosas hot alongside traditional accompaniments such as Thakkali Vengaya Sambar (a tangy lentil soup), Tomato Onion Chutney, and Coconut Chutney. The combination of textures and flavors will surely delight your palate and nourish your body.
Enjoy your homemade, healthy ragi dosas as a fulfilling breakfast or a snack that embodies the spirit of South Indian cuisine, making every meal a celebration of health and taste!
