Still Eating Regular Dosa? Try This Ragi Dosa Recipe Instead 

Same old regular dosa every day for breakfast? Come on, let's be honest, that gets a little boring eventually. I tried this Ragi Dosa and this was a subtle yet surprisingly good change to my breakfast. I felt a lot lighter and fuller without feeling that post-breakfast lethargic feeling.

If you want to shift to a healthier option without making your mornings more complicated, Ragi Dosa could be surprisingly good.

Why are people going back to Ragi?

Ragi is a simple, old grain that was always there but somehow overlooked. But now Ragi is back. The general vibe has now shifted towards simpler and natural foods and Ragi perfectly fits the criteria.

Ragi is naturally loaded with calcium and fibre and simply feels much lighter in the body than all the common refined flour-based options. The aspect I love is that it does not feel like diet food; it just feels like regular food packed with nutrients.

You would also find it teamed up with a few simple things found easily in our pantry, such as:

• Rice
• Curd
• Cumin seeds

And a touch of ghee in the pan is just heavenly.

Ingredients (no special things required at all)

• Ragi flour
• Rice flour
• Curd
• Water
• Salt
• Cumin seeds

Optional to add more texture and flavour:

• Onions
• Green chilli
• Curry leaves
• Coriander leaves
• Chia seeds
• Pumpkin seeds
• Sunflower seeds

If using any specific brand of ragi flour like Jewel Farmer or seed mix, you don't have to worry about the ratios as much. You can mix everything just like that.

How I usually make it - (The simple way)

Step 1- Mix it all up

I just take ragi flour, rice flour, curd, salt and cumin seeds together in a bowl. Slowly start adding water to it, as it might get messy. You need a thin batter that can be poured into the pan - just like regular dosa batter. Rest it for 10 minutes- no need to over- complicate.

Step 2- Heat the pan

Heat your tawa/ pan on medium flame. Add a few drops of ghee. I sometimes use Jewel Farmer ghee for it too, as the aroma and edges are just perfect.

Step 3- Pour the batter

Pour the batter into the hot pan and spread it gently with the spatula. Do not worry if your Ragi Dosa is not a perfect circle, as it has its own unique shape and yes, that is exactly what is lovely about it.

Step 4- Let it cook

Wait until the edges start to lift from the pan. Drizzle a little ghee or oil around the edges. Slowly, it will start getting crispy. The kitchen smells amazing and feels homely as the Ragi Dosa starts cooking.

Why I prefer Ragi Dosa now?

When I tried it the first time, I wasn't sure what to expect, but it actually makes quite an impact.

• Does not make you feel heavy after eating it.
• It's surprisingly filling and lasts longer than regular Dosas.
• It did not give me the usual sugar high and hunger within an hour.
• It feels wholesome and like proper food.

I'm pretty sure you'd experience the same as well once you make it a habit. And I swear the moment you use Jewel Farmer ingredients like their seeds and ghee, the taste is just beyond words-wholesome.

 Small changes I make

I change it up based on my taste preferences.

• Sometimes add finely chopped onions and green chilli for a zesty taste.
• Sometimes throw in some chia seeds or sunflower seeds just to get a bit of crunch.
• Make it softer by adding more curd.
• I ferment the batter a little if I get a bit more time at hand.

None of these requires a lot of complexity.

 Mistakes I've made and that you should avoid:

• Batter too thick: Will not spread properly.
• Pan too hot: Burns before cooking through.
• Not resting: This is an important step that I used to skip before.
• Pouring all the water at once: Hard to fix the consistency after.

It gets really easy once you master it, though.

What do I eat it with?

Basically, anything you would usually eat it with:

• Coconut chutney
• Tomato chutney
• Curd
• Just a cup of tea sometimes as well.

Final thoughts 

Switching to Ragi Dosa is not exactly a huge diet change, but it's an amazing replacement that makes your breakfast feel light yet very satisfying. And using high-quality basics like Jewel Farmer ragi flour, seeds and ghee, the entire process is also made that much more pleasant. It has slowly but surely become one of those things I don't really need to think about-it's just there.

FAQ

Q1: Is ragi dosa good to eat daily for breakfast?

Yes, because it is light and high in fiber and can be consumed daily.

Q2: Can I prepare the ragi dosa without rice flour?

Yes, but with a compromise on texture, which would turn slightly soft.

Q3: Why does my ragi dosa break while cooking?

This generally happens due to thick batter and a very high flame.

Q4: Can the ragi dosa batter be prepared in advance?

Yes, you can store the batter in the refrigerator for no more than 24 hours.