Ragi dosa
Time to cook
15 minutes
Difficulty
Easy
Serves
3
A nutritious and gluten-free crepe made with ragi flour and rice flour. The batter is fermented and then spread thinly on a hot griddle to cook until crispy and golden.
Ingredients
Ragi Flour
0.5 cup
Whole Wheat Flour
0.25 cup
Semolina
0.25 cup
Curd
0.25 cup
Water
0.75 cup
Salt
0.125 tsp
Green Chillies
0.5 chilli
Olive Oil
0.5 tsp
Mustard Seeds
0.5 pinch
Cumin Seeds
0.25 tsp
Fresh Ginger
0.25 tsp
Curry Leaves
0.5 tsp
Step-by-step instructions to cook
Prep
Prepare a thin batter by combining curd, whole wheat flour, ragi flour, rice flour, semolina and salt with enough water and set this aside for roughly 15 minutes.
Add finely chopped coriander leaves and chillies to the batter.
Cooking
Heat some oil in a pan, add cumin, mustard seeds, chopped ginger and curry leaves and cook for 30 seconds.
Mix this into the batter.
Heat a greased nonstick tawa and pour the batter across the tawa without any gaps in between.
Pour a bit of oil on the dosa and cook until the sides begin to separate from the pan on medium heat.
Cook the other side as well after flipping and serve hot.
Nutrition information
(per serving)
Carbs
22.9
Proteins
3.0
Fats
1.4
Fiber
3.5
116
kcal
Download the Gabit app
for the complete experience
