Dairy-Free Ragi Dosa
Discover the ultimate recipe for a *Dairy-Free Ragi Dosa*, a healthy twist on the traditional South Indian favorite! Made with nutrient-rich ragi flour, rice flour, and semolina, this dosa is naturally gluten-free, crisp, and irresistibly flavorful. Infused with aromatic cumin seeds, zesty green chilies, and vibrant coriander leaves, its batter comes together in just minutes without the need for fermentation. With a quick and easy cooking technique, this dish delivers a net-like texture and golden perfection, making it ideal for breakfast, lunch, or dinner. Pair this wholesome treat with coconut chutney or tangy sambar to enjoy a balanced, plant-based meal that’s packed with nutrients and bursting with taste. Perfect for those seeking dairy-free, vegetarian, and health-conscious options!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Ragi flour (finger millet flour)
- 0.5 cup Rice flour
- 2 tablespoons Semolina (sooji)
- 2 cups Water
- 0.5 teaspoon Salt
- 2 pieces Green chilies, finely chopped
- 0.5 teaspoon Cumin seeds
- 2 tablespoons Coriander leaves, finely chopped
- 3 tablespoons Oil
Instructions
In a large mixing bowl, combine the ragi flour, rice flour, and semolina.
Gradually add water to the dry ingredients, stirring continuously to form a smooth, lump-free batter. The consistency should be thinner than a pancake batter.
Add salt, chopped green chilies, cumin seeds, and coriander leaves to the batter. Mix well to distribute evenly.
Let the batter rest for about 10 minutes to allow the flavors to meld and the semolina to soften.
Heat a non-stick skillet or dosa tawa over medium heat. Once hot, drizzle a little oil onto the surface.
Pour a ladleful of the batter onto the skillet. Starting from the middle, spiral the batter outward to form a thin circle. Always keep the ladle slightly above the tawa to get a net-like texture.
Drizzle a few drops of oil around the edges of the dosa. Cook until the dosa turns brown and crispy at the edges.
Carefully lift the dosa with a spatula and fold it, then remove from the skillet. Repeat the process with the remaining batter, adding oil as needed.
Serve the hot ragi dosas with coconut chutney or sambar for a healthy and tasty meal.
Nutrition Facts
Calories |
1145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1208 mg | 53% | |
| Total Carbohydrate | 166.3 g | 60% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 2.5 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 474 mg | 36% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 703 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
