Ragi can be used to prepare idli, dosa, puttu, kali etc., Here is healthy, crisp, thin Sprouted Ragi (Finger Millet) Dosa for those who want to avoid rice based dosa.
Cooking time: 2 minutes for each dosa
Ingredients
- Sprouted Ragi batter for Idli and Dosa
- Oil – to sprinkle on dosa
Method
- Heat a non-stick pan or normal dosa pan and grease it lightly when warm; pour the batter and spread it as thin as possible; apply light oil on the periphery.
- Keep for 1 minute in low flame; turn and cook the other side also; repeat this for remaining batter.
- Crisp, thin sprouted ragi dosa is ready. Serve hot with any chutney or sambar.
Tips
- This dosa can be prepared without sprouting ragi but has to be fermented.
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{ 10 comments… read them below or add one }
never tried ragi dosa but looks delicious and healthier than the regular dosa.
seems really very healthy and nice too
Sounds healthy…never I sprouted Ragi at home but used to buy the sprouted Ragi flour from shops…Liked your Ragi dosa preparation recipe…Dosa look crispy…Thanks for sharing this wonderful recipe…
Wow, this is something very unique and healthy. I don’t cook too much with ragi, but I like your idea of using sprouted ragi. First time here, I also like your dahi baingan.
Healthy breakfast! i would love this dosa with pickles..slurpp!
Hi ,
Can’t wait to explore more of your site
First time in your lovely space and am glad I visited you
Ragi dosa sounds much more healthier than the usual one
lovely dosas
Hi Kamala,
Thanks for sharing .
I tried your recepe,But it tasted bland..Is that I have missed something or is there anything that can make it sour or spicy?
@ Devi
Dosa (தோசை) will be bland only. This will not be spicy like Adai (அடை). You make it spicy with a suitable chutney as side dish.
Today I tried again,it came out well,I think it was not fermented yesterday,Thanks for sharing.