High Protein Ragi Dosa
Elevate your dosa game with this High Protein Ragi Dosa recipe, a nutritious twist on the classic South Indian delight! Packed with wholesome goodness from ragi (finger millet), quinoa, and a blend of lentils like urad dal, moong dal, and chana dal, this recipe delivers an impressive protein punch that's perfect for fueling your day. The fermentation process not only enhances flavor but also improves digestion and boosts nutrient absorption. Light, crisp, and delicately spiced with just a hint of salt, these dosas are ideal for breakfast, lunch, or dinner. Pair them with coconut chutney or tangy sambar for a complete meal that’s both healthy and delicious. Whether you're looking for a gluten-free option, a diabetic-friendly dish, or simply a wholesome recipe, this high-protein ragi dosa fits the bill. It's a nourishing choice that doesn't compromise on taste, texture, or health.
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Recipe Information
Ingredients
- 1 cup Ragi (finger millet) flour
- 0.5 cup Urad dal (split black gram)
- 0.25 cup Moong dal (split green gram)
- 0.25 cup Chana dal (split chickpeas)
- 0.25 cup Quinoa
- 2 cups Water
- 1 teaspoon Salt
- as needed Oil
Instructions
Rinse the urad dal, moong dal, chana dal, and quinoa separately under running water until the water runs clear.
Soak the urad dal, moong dal, chana dal, and quinoa in water for at least 6 hours or overnight.
Drain the soaked ingredients and transfer them to a blender. Blend them together to form a smooth batter, adding water gradually as needed. The consistency should be similar to pancake batter.
In a large mixing bowl, combine the ground dal and quinoa paste with ragi flour and salt. Add 1 cup of water and mix well to form a smooth batter. Ensure there are no lumps.
Cover the batter and let it ferment in a warm place for about 8 hours or overnight.
Once the batter is fermented, give it a gentle stir. The consistency should be of flowing consistency. Add water if necessary.
Heat a non-stick skillet or dosa griddle over medium heat. Lightly grease it with a few drops of oil.
Pour a ladleful of the batter onto the hot skillet and spread it in a circular motion to form a thin dosa.
Drizzle a few drops of oil around the edges of the dosa and cook until the edges start to lift and the underside is golden brown.
Flip the dosa and cook for another minute or until the other side is cooked through.
Remove from the skillet and repeat the process with the remaining batter.
Serve hot with chutney or sambar.
Nutrition Facts
Calories |
1242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2734 mg | 119% | |
| Total Carbohydrate | 230.6 g | 84% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 9.5 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 679 mg | 52% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2565 mg | 55% | |
*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.
