Ragi Onion Dosa
Ragi Onion Dosa is a popular South Indian dish that is gluten-free, vegan, and rich in fiber and nutrients. Ragi, or finger millet, is a whole grain that is high in calcium, iron, and antioxidants. The addition of onions to the batter adds flavor and nutrients to the dish. This recipe is ideal for those who are looking for a healthy breakfast option that is low in calories and helps with weight loss.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
200 kcal
Protein
4 g
Carbs
40 g
Fat
2 g
Fiber
2 g
Ingredients
Rice flakes
1 cup (60g)
Onion Finely Chopped
1 small onion (80g)
CHILLIES, green
1 tsp (5g)
Cumin seeds
0.25 tsp (1.25g)
Common salt
1 tsp (5g)
Plain Water
1 small glass (150g)
Olive Oil
1 tsp (5g)
Ragi flour
1 medium cup (150g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Instructions
Cooking Steps
In a mixing bowl, add ragi flour, rice flour, chopped onions, coriander leaves, cumin seeds, green chili, and salt. Mix well.
Add water little by little and mix well to form a smooth batter without lumps. The batter should have a pouring consistency.
Heat a non-stick tawa or griddle over medium heat. Grease it with a few drops of oil.
Pour a ladleful of batter onto the tawa and spread it in a circular motion to form a thin dosa.
Drizzle a few drops of oil around the edges of the dosa.
Cook the dosa for 2-3 minutes until the bottom is golden brown and crispy.
Flip the dosa and cook for another 1-2 minutes until the other side is cooked.
Serve the dosa hot with coconut chutney or sambar.