RAGI DOSA WITHOUT RICE |
STARTUP COOKING
Ragi dosa are delicious, healthy and nutritious dish made with whole ragi millet, whole urad dal and fenugreek seeds. Ragi is also known as finger millet or red millet or nachni in most Indian languages. This recipe is so simple and easy to prepare like regular idli batter.
check for breakfast recipes
Ragi Dosai recipe is a South Indian delicacy which is a very good breakfast option for everyone. It goes well with coconut chutney, tomato chutney, peanut chutney and onion chutney, etc.,
Ragi dosa is light and crispy, which is very healthy breakfast contains enormous amount of fibre, iron and calcium. This is purely a vegan and gluten free recipe, hence it can be consumed by everyone. Millets are super natural foods for weight loss also.
more millet recipes, chutney recipes
Health Benefits of Millets
- Millets treats coronary artery disorder.
- Helps in weight loss.
- Reduces risk of colon cancer.
- Helps to decrease high blood pressure.
- Helps in preventing Celiac disease.
- Controls diabetes.
- Good source of Antioxidants.
- Helps in slowing down muscle degradation.
- Aids in sleep.
- Helps in relieving menstrual cramps.
- Aids breask milk production.
- Improves skin elasticity. source – netmeds
Ragi helps in strengthening bones in kids and it has lots of health benefits and prevents obesity. This ragi dosa is a perfect healthy nutritious morning breakfast for kids. Follow my step by step photo recipe to prepare Ragi Idli. If you like this recipe share it, twee it and pin it. Please do try and post your comments.
More Millet Recipes
- Thinai Adai
- Instant Kambu Dosa
- Quinoa adai without rice
- Ragi adai with drumstick leaves
- Barley dosa without rice
try my other breakfast recipes
RECIPE FOR RAGI DOSA
Coarse : Breakfast / Dinner
Cuisine : South Indian
Author : Jayashree Karthik
Prep Time : 1 day
Cook Time : 4 min
Total Time : 1 day 4 min
check out side dish for dosa recipe
INGREDIENTS
- 4 cup finger millet (ragi)
- 1 cup whole urad dal
- 1/2 tsp methi seeds
- 1/4 cup red poha – optional
- salt to taste
- water – as needed – for batter
- oil – for making dosa
PROCEDURE
- wash finger millet and whole urad dal in running water for 4-5 times
- soak finger millet for 5 hours in enough water
- add fenugreek seeds in urad dal and soak for 5 hours in a separate bowl
- rinse and soak thick red poha with 1/2 cup of water for about 20 minutes before grinding
- now add soaked urad dal in wet grinder
- grind to a smooth, light and fluffy batter, sprinkle water at regular intervals
- transfer the batter into a bowl
- in the same wet grinder, add soaked finger millet and along with red poha (if using)
- add little water and grind to a smooth paste
- transfer the millet batter into the urad dal batter bowl
- add salt and mix well
- cover with lid
- allow the batter to ferment for 5-8 hours (you can see the raised fermented batter and the froth appears on the top)
- mix the batter well
- heat a cast iron pan
- pour a ladle full of batter and spread the batter in a circular motion
- drizzle a tsp of oil and cook for 1-2 minute and the edges turn light golden brown
- flip over to other side and cook evenly
- healthy and tasty ragi millet dosa is ready
- serve hot with coconut chutney, sambar or onion chutney
- Enjoy!
NOTES
- you can make thick uthapams by adding chopped onions, green chillies, curry leaves and coriander leaves
- use stainless steel containers for fermentation and storage
- the batter can be stored in refrigerator for up to 2 days
try my indian recipes
Ragi Idli With Step By Step Photo Recipe
take whole finger millet
wash and soak in enough water for 5 hours
wash and soak the whole urad dal and fenugreek seeds in
water 5 hours
grind whole urad dal in wet grinder, sprinkle water at regular intervals
batter should be smooth, light and fluffy
transfer the batter into a bowl
add whole ragi millet
add water at regular intervals
grind to a smooth paste
add ragi batter into the urad dal batter
add salt
mix well with your clean hands, then ferment for 8 hours
batter is ready
batter should not be too thick nor thin
pour a ladle full of batter and spread the batter in a circular motion
drizzle a tsp of oil and cook until the edges turn golden brown
flip over to other side and cook evenly
serve hot with coconut chutney, sambar or onion chutney
Ragi Dosa
