A healthy breakfast recipe is here on day-6 of the No veggies, 21-Day Lockdown Series– Ragi dosa! This is an instant version. So, that means to soaking, grinding, blah blah blah! You just need to mix it and enjoy those crispy dosas.
Ragi has a lot of health benefits. Earlier, our ancestors consumed whole grains only which was then taken over by white rice and all these polished grains. Our generation is again following the healthy path of opting for these millets instead of white rice. Since there is no processing involved, these whole grains are a healthier option as they contain all the nutrients and the fiber-rich bran too! So, ragi (also called as finger millet) is a rich source of good carbohydrates.
It is usually very dense and is not preferred in dinner. But, as there is a saying, “Eat like a king in the morning”, these ragi dosas will be perfect for a healthy and a heavy breakfast option. Even two dosas will make you feel heavier, I bet! Did you know that doctors suggest ragi for diabetic patients? Yes. That is because ragi helps in controlling diabetes as it has a low glycemic index and maintains the digestive pace.
It is also loaded with calcium and iron and nowadays, ragi (also called as finger millet) is used in preparing baby food too because of its high nutritional content. Also, it helps in reducing your weight as it lessens your food cravings. I know there is a lot of good in this. So, why not include a healthier option for breakfast. Especially, something healthy in the form of dosas will be appealing for kids too! (Shhh.. I hate idlis too!)
If you have kids at home then, reduce the amount of chili used or do not use at all. Also, I have used whole pepper which can be replaced with pepper powder or can be omitted. Serve ragi dosa with coconut chutney or any other chutney of your choice. So, stay safe, stay healthy! Happy cooking and eating!
Instant Ragi Dosa
- 1 cup ragi flour
- 1/4 cup rice flour
- salt, as required
- 1/4 cup curd
- 1.25 cups water
- 1 medium- sized onion, finely chopped
- 2 green chilies, finely chopped
- 1 inch piece of ginger, finely chopped
- 1/2 tsp whole black pepper
- 1/2 tsp cumin seeds
- 1-2 sprig curry leaves
- handful of finely chopped coriander leaves
- oil, as required for cooking
- In a mixing bowl, add ragi flour, rice flour and salt. Whisk everything with a balloon whisk.
- Add the curd to the mixing bowl and mix well.
- Add 3/4 cup of water and whisk well to form a smooth batter.
- Now, add rest of the water (1/2 cup) and mix to form a thin dosa batter.
- Add onions, ginger, green chili, cumin, black pepper and coriander leaves to the batter and mix well.
- Heat a dosa tawa. Splash some water on it. If the water sizzles, then it is in the correct temperature. Proceed to the next step.
- Apply some oil on the tawa and ensure that the flame is on medium heat.
- Mix the batter well before preparing the dosa. Pour a ladle full of the ragi batter on the tawa in a circular motion from the outside to the inner circle. Smear some oil or ghee on the outer edges and let it cook till the bottom is crisp.
- Now, flip the dosa and cook the other side too. Smear some more oil if you want to.
- Fold the dosa in two and serve hot with coconut chutney.
- Reduce or omit the black pepper and green chilies when giving for kids.
- The batter must not be thick as normal dosa batter. It should be thin in consistency (like rava dosa batter).
- Always ensure the tawa is on medium heat for the dosa to turn crispy.
- If there are large gaps while pouring the batter, then fill it with some more batter. Although there can be a few holes or gaps in between, as these ensure even cooking.
- When the top side of the dosa turns brown, then flip the dosa to cook the other side too.
- Do not keep the flame on high as they will burn the dosa and when kept on low, then the dosa becomes soggy and under-cooked.
- When kept idle, the batter tends to separate meaning that the flours settle in the bottom and water at the top. So, make sure to mix the batter everytime before preparing the dosa.