Breakfast Options
Ragi Dosa
An instant dosa from finger millet flour, curd and a little rice flour. Iron-rich, quick, and a good swap for plain white-rice dosa.
300
kcal
12g
protein
52g
carbs
6g
fat
Per serving · makes 2 · 15 minutes
Ingredients
- •Three quarter cup ragi flour
- •A quarter cup rice flour
- •Half a cup curd
- •Half tsp cumin seeds
- •1 green chilli, chopped
- •Salt to taste
- •Water as needed
- •A little oil
Method
- 1.Whisk the ragi flour, rice flour, curd, cumin, chilli and salt with enough water to make a thin, pourable batter. Rest it 10 minutes.
- 2.Heat a tawa, wipe with oil, and pour the batter from the outside in, in circles, like a rava dosa. It will be lacy.
- 3.Cook on medium until the edges lift and the underside is crisp, then fold. No need to flip.
- 4.Serve with sambar or coconut chutney and a bowl of curd for the protein.
Coach’s note
Ragi dosa is naturally a little lower in protein than dal dosas, so pair it with curd, sambar or a scoop of peanut chutney to round out breakfast.
More breakfast options
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