Ragi dosa, also known as Ragi Dosa Recipe in Hindi or finger millet dosa, is a popular breakfast dish in South Indian states and has gained popularity across India due to the health benefits of finger millet. Ragi, a super millet, is commonly used in South Indian cuisine, often ground into flour for various dishes, including Ragi Dosa Recipe in Hindi.
Making the batter for this nutritious and flavorful Ragi Dosa Recipe is simpler than traditional dosas because it utilizes ragi flour. You only need to grind the urad dal, and after allowing the batter to ferment well, you’ll achieve crispy ragi dosas. For a variation, you can add grated carrots, finely chopped onions, or green chillies to the batter before cooking the dosas. The use of methi seeds aids in fermentation and imparts a delightful aroma to the batter.
The health benefits of this dosa are noteworthy. Ragi flour is a rich source of calcium, and when paired with urad dal, which is high in protein, it contributes to strong bone health. Each Ragi Dosa provides 3.2 g of protein and 77.3 mg (13%) of calcium, making it an excellent choice for a calcium-rich breakfast. As we age, our body’s ability to absorb calcium diminishes, making Ragi Dosa a valuable addition to meet daily calcium requirements. It’s important to moderate the use of oil during cooking, as excess fat can hinder calcium absorption.
Here are some tips for a perfect Ragi Dosa Recipe in Hindi:
- If you have prepared a large quantity of batter, take the required amount in a separate bowl and adjust the consistency.
- When using leftover batter from the fridge, bring it to room temperature before making dosas.
- If the tava (griddle) becomes too hot, sprinkle some water to reduce the temperature and prevent sticking.
- If using a cast iron tawa, ensure it is well-seasoned in advance for optimal results.
Ragi Dosa Recipe in Hindi – How to make Ragi Dosa
Ragi Dosa Recipe in Hindi – How to Make Finger Millet Dosa
Ingredients:
For Ragi Dosa Recipe:
- 2 cups finger millet (Ragi Dosa/red millet) flour
- 1/2 cup urad dal (split black lentils)
- 1 tsp fenugreek (methi) seeds
- Salt to taste
- Oil for cooking
For Serving with Ragi Dosa:
- Sambhar
- Coconut chutney
- Mysore chutney
Method:
For Ragi Dosa:
- Combine urad dal, fenugreek seeds, and enough water in a deep bowl. Cover with a lid and let it soak for 2 hours.
- Drain well and blend in a mixer to a smooth paste using approximately 3/4 cup of water.
- Transfer the mixture to a deep bowl, add the ragi flour, salt, and approximately 1 1/4 cups of water. Mix thoroughly using a whisk.
- Cover with a lid and keep it aside to ferment in a warm place for 12 hours.
- Once fermented, mix it thoroughly again.
Cooking Ragi Dosa Recipe in Hindi:
- Heat a non-stick tava and wipe it off gently using a muslin cloth.
- Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm (9”) diameter thin circle.
- Smear a little oil over it and along the edges. Cook on high flame until the dosa turns brown and crisp on both sides.
- Fold over to make a semi-circle or a roll.
- Repeat with the remaining batter to make 14 more Ragi Dosa.
Ragi Dosa Recipe with Step-by-Step Instructions
Recipe Notes for Perfect Dosa:
- If preparing a large quantity of batter, take the required amount in a separate bowl and adjust its consistency.
- When using leftover batter from the fridge, bring it to room temperature before making dosas.
- If the tava (griddle) becomes too hot, sprinkle some water to reduce the temperature and prevent sticking.
- If using a cast iron tawa, ensure it is well-seasoned ahead of time.
For Ragi Dosa Batter:
- In a bowl, soak urad dal and fenugreek seeds in enough water for 2 hours, covered with a lid.
- After soaking, drain well and blend the urad dal to a smooth paste using approximately 3/4 cup of water.
- Transfer the mixture to a large bowl, add ragi flour, salt, and about 1 1/4 cups of water. Mix well with a whisk.
- Cover with a lid and keep it in a warm place to ferment for 12 hours. The batter will double in volume.
Making Ragi Dosa:
- Heat a non-stick tava (griddle) and sprinkle a little water on it. Wipe it off with a muslin cloth to season the pan.
- Pour a ladleful of ragi dosa batter on the tava, spreading it in a circular motion to form a thin circle.
- Smear a little oil over the dosa and along the edges.
- Cook on high flame until the dosa turns brown and crisp. Flip and cook the other side until slightly brown.
- Fold the dosa to make a semi-circle or a roll.
- Repeat with the remaining batter to make a total of 15 ragi dosas.
Serve Immediately with:
- Sambhar
- Coconut chutney
- Mysore chutney
Ragi Dosa – Calcium Rich Snack:
Ragi dosa, made with Ragi Dosa or ragi flour, is a calcium-rich snack that contributes to building strong bones. Ragi flour is a good calcium source, and paired with urad dal, it provides protein. Each dosa offers 3.2 g of protein and 77.3 mg (13%) of calcium, making it an ideal breakfast to meet daily calcium requirements. Avoid excessive oil during cooking, as it may hinder calcium absorption. Serve with coconut chutney and sambar for a wholesome and healthy treat. Embrace the health benefits despite its color and enjoy a nutritious start to your day.
Conclusion
Incorporating ragi dosa into your breakfast routine isn’t just a culinary delight; it’s a nutritional powerhouse. Elevate your mornings with this calcium-rich, protein-packed dish that not only tantalizes your taste buds but also fortifies your bones.
FAQs About Ragi Dosa
Q: Can I freeze the Ragi Dosa batter?
A: Freezing may alter the batter’s consistency, affecting the final dosa’s texture. It’s best to prepare fresh batter when needed.
Q: Can I replace urad dal with another lentil?
A: While urad dal contributes to the dosa’s texture, you can experiment with other lentils, but the results may vary.
Q: Is ragi dosa suitable for a gluten-free diet?
A: Yes, ragi dosa is naturally gluten-free, making it an excellent choice for those with gluten sensitivities.
Q: Can I make ragi dosa without fermenting the batter?
A: Fermentation adds a unique flavor and texture. While you can skip it, the traditional method yields the best results.
Q: How can I enhance the dosa’s flavor further?
A: Experiment with toppings like grated cheese, fresh herbs, or a drizzle of ghee for added flavor.
