Low Sodium Ragi Dosa
Embrace healthy eating with this Low Sodium Ragi Dosa, a nutritious and flavorful spin on traditional Indian crepes! Made with fiber-packed ragi (finger millet) flour, rice flour, and low-sodium plain yogurt, this recipe offers a guilt-free indulgence that's perfect for anyone seeking heart-healthy meals. Enhanced with aromatic cumin seeds, zesty ginger, green chili, and fresh coriander leaves, it delivers a burst of flavor while keeping sodium in check. The easy-to-make batter comes together in just minutes, and these dosas cook up crisp and golden brown on a non-stick pan with minimal oil. Serve them warm with your favorite chutney or low-sodium sambar for a delightful South Indian breakfast, lunch, or snack. Packed with wholesome goodness and vibrant spices, this low sodium ragi dosa is a mindful and delicious choice for all!
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Recipe Information
Ingredients
- 1 cup Ragi (finger millet) flour
- 0.5 cup Rice flour
- 0.25 cup Yogurt (plain, low-sodium)
- 1.5 cup Water
- 1 teaspoon Cumin seeds
- 1 Green chili (finely chopped)
- 0.5 teaspoon Ginger (grated)
- 2 tablespoons Coriander leaves (finely chopped)
- 2 tablespoons Oil (for cooking)
- teaspoon Salt (optional or to taste)
Instructions
In a large mixing bowl, combine 1 cup of ragi flour and 0.5 cup of rice flour.
Add 0.25 cup of plain low-sodium yogurt to the flour mixture.
Gradually add 1.5 cups of water while stirring continuously to form a smooth batter. The consistency should be similar to pancake batter.
Stir in 1 teaspoon of cumin seeds, 1 finely chopped green chili, 0.5 teaspoon of grated ginger, and 2 tablespoons of finely chopped coriander leaves.
Optionally, add a small pinch of salt if desired, keeping the sodium content in mind.
Allow the batter to rest for about 10 minutes.
Heat a non-stick pan over medium heat and lightly grease it with a bit of oil.
Pour a ladleful of the batter onto the pan and spread it out in a circular motion to form a thin dosa.
Drizzle a few drops of oil around the edges to help it cook evenly.
Cook until the dosa turns golden brown on one side (about 2-3 minutes), then gently flip it using a spatula.
Cook the other side for another 1-2 minutes until it's crispy.
Repeat the process with the remaining batter, stirring it occasionally.
Serve the low sodium ragi dosa warm with a side of your favorite chutney or low-sodium sambar.
Nutrition Facts
Calories |
989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 2246 mg | 98% | |
| Total Carbohydrate | 155.8 g | 57% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 4.4 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 599 mg | 46% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 811 mg | 17% | |
*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.
