My elder one is nowadays getting fond of dosa because he can enjoy it with chutneys. Yes Chutney seems to be his latest fad because he now loves a little spicy food. Seeing him even my younger daughter has started I want chutney :-). Parents definitely get happy and elated when kids ask for food. I love, that they are getting fond of Indian food, which at times is a challenge when you are out of India. So adding variety to their food is a must so that they enjoy it and ask for more. I make this Instant Ragi Dosa quite often, for breakfast. Especially when I run out of ideas or get bored of the usual stuff. Also during winter, it is good to incorporate Ragi as it is considered to keep the body warm.

Crispy Ragi Dosa served in a plate with sambar

I am sharing this as my third recipe for the winter warmers theme for BM hosted by PJ of Seduce Your Tastebuds.

My earlier two recipes on this theme were

Oil Free & Egg-Less Granola.
Atte and Gond ke Ladoo | Edible Gum Whole Wheat Truffles

So What is Ragi?

Ragi, also known as millet or nachni is nutritious grain. It is rich in calcium, proteins, iron, and several other nutrients and makes it perfect for the cold chilly winters. Since it is rich in Calcium it helps in bone strength. It is a good source of fiber and amino acid and helps you keep fuller for hours and hence aids in weight loss. There are numerous other benefits to it, and the most important in today’s time I can think of is that it is a gluten-free grain. I hear more and more people are getting gluten intolerant and ragi is one of the superfoods which is gluten-free.

Preparation and consumption

Ragi flour is prepared by either crushing dried grains or spouting, drying, and then grinding them. The flour is consumed with milk, boiled water, or yogurt. Flatbreads, including dosa and roti/Bhakri are quite common in India. Ragi Satva or Nachni Satva is quite a common baby food in India, due to its high iron and calcium content. It is though an acquired taste and not all take them. My son use to not and hence, my mom made Nachni Barfi using jaggery and ghee for my son when he was a toddler. He use to enjoy it as finger food, at least sometimes.

So this is an Instant version of my Ragi Dosa, (My pics are not very good, but I wanted to share this for a long now)

Ingredients

1 Cups Ragi Flour
1/2 medium-sized chopped Onion (Around 1/2 Cup) (Optional if you do not eat onion)
1/4 Cup chopped coriander
1-2 green chilies (to taste)
Salt to taste
2-3 cups of Water
2-3 tbsp Ghee/Clarified Butter for Shallow frying (One can use oil, I like to add ghee in Ragi dosa) (For Vegans, use Oil)

Instructions

In a large bowl add in the ragi flour, onion, coriander, chilies, and salt.
Slowly add in the water 1/2 cup at a time to make a lump-free batter.
We need a runny batter something like, when you turn around the spoon, the dough should not be sticking behind the back of the spoon.
Keep it aside for 10 minutes.
Heat a pan and drizzle some oil.
Once hot, wipe the pan with a clean tissue or cut potato.
On medium heat, pour a big spoonful of batter into the pan, making sure it spreads all over. You would need to be quick as the batter has a tendency to immediately stick. (I could not take a pic, will take it next time).
Swirl your pan if required, so that the batter spreads uniformly all over.
Once you see bubbles appearing, add a few drops of ghee on top and edges.
Slowly the dosa starts cooking and leaving the edges.
Flip and cook on the other side.
Let it cook on the other side for 1-2 mins.
Serve hot with some chutney. I love to enjoy it with my Adrak wali chai (Ginger Tea)

Notes

One can make a tadka of Oil, Mustard seeds, and Curry leaves and add them to the batter. I have skipped here, but do add at times.

PS: The Tea is not for kids 🙂

More Gluten free Recipes on my blog

and many more….

Instant Ragi Dosa

Instant Ragi Dosa is a quick, easy and healthy breakfast recipe which is Vegan, gluten free and nutrient dense food for kids and elderly.

5 from 3 votes

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Course: Breakfast, Lunch

Cuisine: South Indian

Keyword: Dosa, Gluten Free, Instant, Ragi, Vegan

Prep Time: 5

Cook Time: 30

Resting Time: 10

Total Time: 45

Author: Renu Agrawal-Dongre

Equipment

Bowl

Tawa/Griddle/Pan

Ingredients

1 Cups Ragi Flour
1/2 medium sized chopped Onion )Around 1/2 Cup (Optional if you do not eat onion))
1/4 Cup Chopped coriander
1-2 green chilies to taste
Salt to taste
2-3 cups of Water
2-3 tbsp Ghee/Clarified Butter for Shallow frying (One can use oil , I like to add ghee in Ragi dosa), For Vegans, use Oil

Instructions

In a large bowl add in the ragi flour, onion, coriander, chilies and salt.
1 Cups Ragi Flour, 1/2 medium sized chopped Onion, 1/4 Cup Chopped coriander, 1-2 green chilies, Salt to taste
Slowly add in the water 1/2 cup at a time to make a lump free batter.
2-3 cups of Water
We need a runny batter something like, when you turn around the spoon, the dough should not be sticking behind the back of the spoon.
Keep it aside for 10 minutes.
Heat a pan and drizzle some oil.
2-3 tbsp Ghee/Clarified Butter for Shallow frying
Once hot, wipe the pan with a clean tissue or cut potato.
On medium heat, pour a big spoonful of batter in the pan, making sure it spreads all over. You would need to be quick as the batter has a tendency to immediately stick. (I could not take a pic, will take it next time).
Swirl your pan if required , so that the batter spreads uniformly all over.
Once you see bubbles appearing, add a few drops of ghee on top and edges.
Slowly the dosa starts cooking and leaving the edges.
Flip and cook on the other side.
Let it cook on the other side for 1-2 mins.
Serve hot with some chutney. I love to enjoy it with my Adrak wali chai (Ginger Tea)