Photo: Ragi Dosa Mumbai by Pradeep717, CC BY-SA 4.0.
Ragi Dosa
Crisp, naturally gluten-free finger-millet dosas with yogurt-free batter and a gentle cumin tempering.
Ingredients
- 160 g ragi (finger millet) flour
- 60 g rice flour
- 1 whole small onion, finely chopped
- 1 tsp cumin seeds
- 1 whole green chilli, finely chopped
- 2 tbsp cilantro, chopped
- 500 ml water
- 2 tsp neutral oil
- salt to taste
Nutrition
Micronutrients per serving
Approximate food-composition estimates. Percent Daily Values use standard adult references, not individualized targets. Values vary with ingredients and preparation; this information is not medical advice.
- Calcium
- 190 mg (15% DV)
- Iron
- 3.1 mg (17% DV)
- Magnesium
- 66 mg (16% DV)
- Potassium
- 250 mg (5% DV)
- Vitamin C
- 6 mg (7% DV)
- Vitamin D
- 0 mcg (0% DV)
- Folate
- 31 mcg (8% DV)
Source and estimate basis: Approximate per-serving estimates from generic finger millet, rice flour, and vegetable composition; flour brands and oil use vary.
Method
- 1
Whisk the ragi flour, rice flour, salt, and water until smooth. The batter should be thin and pourable; rest it for 15 minutes.
- 2
Stir in onion, cumin, chilli, and cilantro. Mix again before each dosa because the flour settles.
- 3
Heat a nonstick skillet over medium-high heat and wipe with a little oil. Pour a ladle of batter from the outside toward the center, leaving small holes for crisping.
- 4
Drizzle a little oil around the edge and cook until crisp and browned underneath. Fold and serve hot; repeat with the remaining batter.