Name: Instant Ragi Dosa
Prep time: 5 min
Cook time: 30 min
Total time: 45 min
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)

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My elder one is nowadays getting fond of dosa’s because he can enjoy it with chutney’s. 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 this, 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 must so that they enjoy it and ask for more. I make this Instant Ragi Dosa quite often, for breakfast. Specially when I run out of ideas or get bored of the usual stuff. Also during winter’s it is good to incorporate Ragi as it is considered to keep the body warm.

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 millets 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 super food 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 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 toddler. He use to enjoy it as a finger food, atleast sometimes.

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

Notes

One can make a tadka of Oil, Mustard seeds and Curry leaves and add 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: Indian

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

Prep Time: 5 minutes

Cook Time: 30 minutes

Resting Time: 10 minutes

Total Time: 45 minutes

Author: Renu Agrawal-Dongre

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 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)

Notes

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

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