Ragi dosa is a nutritious and gluten-free variation of the traditional dosa, a popular South Indian pancake made from fermented rice and lentil batter. Ragi, also known as finger millet, is rich in calcium, iron, and dietary fiber, making ragi dosa a healthy breakfast option.
4 hours
15 mins
8 hours
12-15
2 cup ragi
1 cup idli rice
1 cup flatened oats
1 cup whole urad dal
Salt to taste
1. Soak urad dal separately and ragi, oats, and idli rice together for at least 4 hours.
2. Grind urad dal separately until smooth and fluffy, then transfer it to a container.
3. Grind ragi, oats, and idli rice together into a smooth batter.
4. Mix the ground urad dal and ragi-oats-idli rice batter together in the container.
5. Add salt to the batter and mix well.
6. Cover the container and let the batter ferment for 8 hours or overnight.
7. After fermentation, give the batter a good mix.
8. Use the batter to make idlis or dosas as desired.
Delight in the nutritious ragi dosa for breakfast, served with your choice of chutney, sambar, or milagai podi. Customize your flavors and enjoy a balanced, nutrient-rich meal packed with essential nutrients like calcium and iron.
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