This recipe for Ragi Dosa (Nachni Dosa) uses ONLY ragi flour. As a result, you have a gluten-free dosa that is rich in calcium, iron, phosphorous and vitamins. This dosa is low on calories and high on nutrition making it the ideal, healthy breakfast; especially if you are on a weightloss journey.
Cuisine Gluten Free, Indian, Low Calorie, South Indian, Vegan, Vegetarian
Servings 6Dosas
Calories 77kcal
Equipment
Bowl of 1/2 litre capacity
Turning Spatula
Tava or Griddle
Spoon
Small Grinder, or Mortar and Pestle
Ingredients
0.5CupRagi, Nachni, or Finger Millet Flour (~100 gms)
1.25CupWater
Salt to Taste
To Grind
2 to 3Green Chillies
1tspCumin
To Make the Ragi Dosa
1tspGhee or Oil
Instructions
Getting Started
Pound or grind 2 to 3 green chillies and 1 tsp cumin to a coarse paste.
Making the Batter
In a bowl of about 1/2 litre capacity, mix together 1/2 cup ragi flour, green chilli-cumin paste, 1.25 cups water, and some salt. You should have a thin and flowing batter.
Making the Ragi Dosa
Use 1/4 tsp of ghee or oil to grease a 9" tava.
Heat the tava till it is hot. When the tava is hot and you sprinkle some water on it, the water will sizzle and evapourate quickly.
Mix the batter well. You need to do this every time before you make the dosa as the ragi flour tends to settle to the bottom.
Pour 1/3 cup batter onto the pan in a circular motion from outside to inside to form a lacy dosa.
Let the Ragi Dosa cook for about 2-3 minutes.
Using a sharp turning spatula, loosen the edges of the dosa and systematically work your way inwards to loosen the entire dosa from the surface of the tava. If the dosa starts to stick to the spatula at any point in time, gently withdraw the spatula and let the dosa cook some more.
Flip the dosa over and let it cook for 2 minutes.
Serve hot with Coconut Chutney or then just Chutney Powder.
Notes
Ensure the tava is hot before you make the dosa; else it becomes mushy.