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Ragi dosa
रागी डोसा
An instant finger-millet dosa, no fermentation wait, ready in the time it takes to heat the tawa.
This is Ayurvedic wellness guidance, not medical advice. Consult your doctor before making health changes.
20 minServes 2BreakfastSuits Kapha, PittaChildren eat itVegan
You'll need
- 1 cup ragi (finger millet) flour
- 1/4 cup rice flour
- 1/2 onion, finely chopped
- 1 green chilli, finely chopped
- A few curry leaves, chopped
- Salt, to taste
- Water, to thin to a pourable batter
- Oil, for cooking
Method
- Mix the ragi flour, rice flour, onion, chilli, curry leaves and salt with enough water for a thin, pourable batter.
- Rest 10 minutes.
- Pour a ladleful onto a hot, lightly oiled tawa in a thin layer, working from the outside in.
- Drizzle a little oil around the edges and cook until crisp, no need to flip.
Why this dish
Ragi is one of the lighter, slower-digesting grains in Ayurvedic terms, well suited to a Kapha breakfast without the heaviness rice or wheat can bring.
These are tags to help you find dishes that fit how you eat. They aren't a recommendation for your condition: that conversation belongs with your doctor.
Often chosen by people browsing
DiabetesHigh blood pressure
A common choice among people browsing diabetes and high blood pressure, largely for ragi's place as a lighter grain swap.