Dosas have always been considered as the healthiest options for breakfast. Apart from South India, the place where it originated from, this recipe has successfully made its trademark all over the country because of the taste and health it possesses. This one dish contains the whole nutrients of a perfect meal combo. This single dish contains the required vegetables and carbs from the flour needed for the body.
Served with sambar and chutney, this dish tastes heavenly delicious and is appetising. One could find variations of this recipe available all over the country but the traditional base is made up of fermented rice and urad dal batter stuffed with boiled mashed potato masala. The crispy layer makes people drool over the taste. Here the recipe of a healthier version of this dish would be shared, made of ragi flour or finger millet.
Karnataka is the highest producer of ragi in India and contributes 58% of the entire country’s production. This cereal need not be polished, unlike other cereals, making it healthier to consume. It is considered the natural wonder grain for weight loss. Ragi keeps the body cool even during scorching summer days.
Ragi is a high source of protein and one of the healthiest options for vegetarians. Ragi has high amounts of fibre which when consumed keeps the stomach full for a long duration of time and hence prevents unwanted cravings. It is considered as a natural weight loss agent. It prevents skin from ageing and is a good source of calcium. It prevents colon cancer and diabetes. All these benefits make ragi a necessary ingredient to be added in the diet.
Here’s the recipe for Ragi Dosa.
Ingredients:
- 1 cup ragi flour
- ¼ cup rice flour
- ½ cup semolina
- ¼ cup curd
- 2 tsps ginger (finely chopped)
- 2 tsps green chilli (finely chopped)
- 1 tsp cumin
- 1¼ cup water
- ¼ tsp salt
For ginger chutney:
- 1 tbsp oil
- 1 tsp mustard seeds
- A handful of curry leaves
- 2 tbsp oil
- 1 tbsp chana dal
- 1 tbsp urad dal
- 4 dry red chillies
- 2 tbsps oil
- 1 cup ginger (sliced)
- A small piece of tamarind (seedless)
- Salt, to taste
- 1 tsp jaggery
- ¼ cup water
For tempering:
- 1 tbsp oil
- 1 tsp mustard seeds
- A handful of curry leaves
Method:
- Heat oil and add chana dal, urad dal and dry chilli.
- Roast them on low heat till dal turns light brown.
- Let this cool a bit and then dry grind it coarsely.
- In the same pan, add some oil and then add chopped ginger to it.
- Cook on low heat for 3-4 mins.
- Now, add the sautéed ginger to the coarse mixture along with jaggery, salt and a dash of water.
- Grind to a fine, thick paste.