Ragi Dosa

Ragi dosa is  healthy breakfast from south indian cuisine made with finger millet. Ragi is the best source of calcium, ammino acid and vitamin D. Ragi is a whole grain that is gluten free and is rich in fiber that helps for weight loss and diabetes. Like regular dosa, ragi dosa goes well with coconut  chutney, sambar , tomato onion chutney or with idli podi


1 cup Ragi

1/4 cup urad dal

1 tbsp methi seeds

Salt to taste

Water as needed to grind the batter


Wash urad dal, methi and ragi  throughly and soak for at least 3 to 4 hours

Drain them and rinse. blend the dal and ragi  with water as needed

Transfer this to a bowl. Ferment this batter for 8 hours

Mix this well with little salt. and water and bring to desired consistency. For thin dosas make the batter slightly thin

Heat a pan and pour 1 laddle of  ragi dosa batter and spread it as you like thick or thin. Drizzle some oil. When the sides leave the pan flip it and cook on the other side

Serve ragi dosa with chutney or sambar

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