Crispy Ragi Dosa Recipe For Weight Loss – Finger Millet Dosa Recipe | How to make Ragi Dosa Batter | Healthy Breakfast Recipe – Include Superfood Finger Millet in your diet with this nutritious Ragi Dosa or Finger Millet Dosa. It’s healthy, vegan, gluten-free & super delicious! Quick & Easy breakfast of Ragi Dosa with detailed video recipe. Make Ragi Dosa Batter in a blender with this fail-proof Crispy Ragi Dosa Recipe!
HEALTH BENEFITS OF RAGI
Ragi is a great source of fibre, so it’s very helpful when it comes to people trying for Weight Loss & also prevents Obesity. The best thing about including ragi to your daily diet is that it is gluten free. Gluten is one of the major factors influencing in weight gain. It also helps in controlling Diabetes in the body. It is also a good source of vitamin C which helps in iron absorption in the blood, which helps to cure Anaemia naturally. Ragi helps in preventing as well as curing high blood pressure and cholesterol. You can also check out THIS post to know about its benefits!
EASY STEPS TO FOLLOW FOR
CRISPY RAGI DOSA RECIPE – FINGER MILLET DOSA
HOW TO MAKE RAGI IDLI DOSA BATTER?
I already have a detailed recipe of batter making HERE. Do check it out for a detailed recipe!
- Wash and soak Ragi, Rice and Whole Urad Dal separately or together for at least 8 hours. Soak Poha/Flattened Rice 1 to 2 hours before grinding.
- Drain out the all the water. You can drain water from urad dal & use it for grinding. This will speed up the fermentation process.
- Add to the mixer jar and grind everything together adding required salt & water. I’m using a mixer grinder to grind, you can also use a traditional wet grinder.
- Transfer batter to a large bowl and set it aside for 8hrs or overnight until it is well fermented & doubles up in volume.
- Once the batter is fermented, mix well and store in the refrigerator and use it within 3 days. Unlike the regular dosa batter, this batter doesn’t stay good for many days.
LET’S MAKE FINGER MILLET DOSA:
- Add water to the batter to get the right consistency. Dosa batter should be of pouring consistency. Make sure it’s neither too thick nor too watery.
- Heat a griddle over medium high heat. Pour a ladleful of dosa batter over the skillet and spread the batter evenly in circular motion starting from the centre. Watch Video where I exactly show the process!!
- Pour a teaspoon of oil or ghee around the edges of the dosa and increase the heat. Cook the dosa for until light brown. Fold and remove. You can also flip the dosa and cook on both sides.
VARIATIONS TO RAGI DOSA:
- You can sprinkle some finely chopped onion, green chillies, coriander, curry leaves & cumin seeds mixture to make Onion Ragi Dosa.
- Add a spoonful of Potato Masala in the centre to make Ragi Masala Dosa. Fold the dosa and serve with chutney of your choice.
- Sprinkle some Gun Powder on the dosa & make Ragi Podi Dosa.
- Sprinkle some sugar or jaggery on the dosa to make Sweet Version of Ragi Dosa, Ragi Sugar Dosa.
- You can also make Ragi Idli with the same batter. Click HERE to check out how to make Super Soft Ragi Idli.
SERVING SUGGESTIONS:
- Serve Ragi Dosa with any chutney of your choice or just Gun Powder. Today I’m serving with Coconut Chutney, Kara Chutney, Pudina Thogayal & Gun Powder (Podi). You can also just serve with Tiffin Sambar.
Crispy Ragi Dosa Recipe | Finger Millet Dosa Recipe | Healthy Breakfast Recipe
Ingredients
- 1 Cup Ragi/Finger Millet
- 1 Cup Idli Rice or Any short grain rice or Parboiled Rice
- 1/2 Cup Whole Urad Dal
- 1/2 tsp Fenugreek Seeds
- 1/4 Cup Poha Flattened Rice
- 1 tsp Salt or as needed
- Water as needed
Instructions
Soaking, Grinding & Fermenting:
- Wash and soak Ragi, Rice and Whole Urad Dal separately or together for at least 8 hours. Soak Poha/Flattened Rice 1 to 2 hours before grinding.
- Drain out the all the water. Add to the mixer jar and grind everything together adding required salt & water. I’m using a mixer grinder to grind, you can also use a traditional wet grinder.
- Transfer batter to a large bowl and set it aside for 8hrs/overnight until it is well fermented & doubles up in volume.
Making Ragi Dosa:
- Add water to the batter to get the right consistency. Dosa batter should be of pouring consistency. Make sure it’s neither too thick nor too watery.
- Heat a griddle over medium high heat. Pour a ladleful of dosa batter over the skillet and spread the batter evenly in circular motion starting from the centre. Watch Video where I exactly show the process!!
- Pour a teaspoon of oil or ghee around the edges of the dosa and increase the heat. Cook the dosa for until light brown.
- Fold and remove. You can also flip the dosa and cook on both sides.
- Serve with chutney of your choice.
Recipe Video
Notes
- The time give doesn't include the fermenting time of the batter as this many vary depending on the weather conditions of the place you live.
- Soak the grains (Rice, Ragi and Urad Dal) for longer (6 to 8 hours) or overnight for smooth idli batter, especially when using a mixer grinder.
- Make sure you keep the batter in a warm place for fermentation, covered & undisturbed.
- It is ideal to place a plate below the bowl or vessel as the fermented dough might spill and lead to wastage (as you can see in the step by step images in the post)
- You can avoid adding salt to the batter before fermentation if you live in a very warm place.
- In case you do not have Idli Rice, you can replace with any short grain rice variety like Sona Masuri or ponni rice. The result would be same.
- The batter stays fresh in the refrigerator for at least 4-5 days.
- Check out the detailed post above for different variations to make this dosa.
Check out other Breakfast Recipes from blog!!
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Happy Cooking 
Cheers!!
Padma.
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