Ragi and Oats Dosa Recipe - Finger Millet & Oats Dosa Recipe
The Ragi and Oats Dosa Recipe is delicious and healthy combination of Oat and Ragi made into a batter and prepared into a delectable dosa that can be served along with Chutney and Sambar. It makes a perfect diabetic friendly recipe.
Ragi and Oats Dosa Recipe is delicious and healthy combination of Oat and Ragi made into a batter and prepared to make a crispy dosa. Ragi and Oatmeal flour are whisked together and spiced up with green chillies, coriander leaves and cumin seeds.
The result is an absolutely delicious flavor and packing you up with all that energy and makes a great diabetic friendly breakfast as well. This has always been a quick fix meal for me when I run out of groceries. My children enjoy these dosas for breakfast or dinner.
Did you know: Ragi is rich in calcium, helps in weight loss, has a high fiber content, battles anemia, reduces blood cholesterol and also regulates blood sugar levels.
Because of its low glycemic index, it helps reduce food cravings and slows down absorption of starch, thus helps in regulating the blood sugar for diabetic.
Also, Oats are a diabetes power food because of their fiber content. Research shows that consuming oats can also lower the bad cholesterol and improve insulin resistance in your body.
If you like this recipe of Ragi & Oats Dosa, here are a few more Dosa Recipes.
Note: If you use rice flour, you will not be spreading the batter like we do for the normal dosa. The batter should be thin enough to flow and spread itself on the tawa and form shape on its own. You can turn the skillet around to help form a shape without using a ladle.
Note: If you add whole wheat flour then you can make it similar to the dosa consistency, where the batter can be spread with a ladle. You will need to add a little less water than required for the rice flour, so the batter is a little thicker. The Gluten in the whole wheat will enable the batter to thicken, thus helping it to spread easily.
- 1/2 Ragi Flour (Finger Millet)
- 1/2 cup Instant Oats (Oatmeal)
- 1/2 cup Rice flour , or whole wheat flour
- 1/2 cup Sooji (Semolina/ Rava) , or sooji/rava
- 2 1/2 cups Water
- 2 Green Chillies , finely chopped
- 1 inch Ginger , grated
- 1 Onion , finely chopped
- 1/2 teaspoon Whole Black Peppercorns , crushed
- 1 teaspoon Cumin powder (Jeera)
- 2 sprig Coriander (Dhania) Leaves , chopped
- Salt , to taste
- Cooking oil , for cooking the dosa
How to make Ragi and Oats Dosa Recipe - Finger Millet & Oats Dosa Recipe
To begin making the Ragi Oatmeal Dosa Recipe, in a large bowl combine the Semolina, Ragi & Rice flours and salt. Stir 2 cups of water to make a thick batter. Allow the batter to rest for about 10 minutes.
Stir in the remaining ingredients into the ragi oats dosa batter - green chillies, grated ginger, chopped onions, pepper corns, cumin seeds and finely chopped coriander leaves. Combine well.
Finally add 1/2 cup more water to the batter to make it of thin pouring consistency. It will be thinner than the pancake/dosa batter.
When the ragi oats dosa batter is thin, it spreads wild on a heated skillet, producing holes in the dosa and making it crisp
Heat a iron skillet or dosa tawa on high heat. Make sure the skillet is very hot. To test the heat, sprinkle some water on the skillet, it will sizzle when its hot.
Pour a ladle of the ragi oats dosa batter starting from the outer edges. The batter will sizzle and spread itself forming holes. Fill in the batter where there are gaps. Although allow the dosa to have a few holes.
Turn the heat to medium, if you want a crisp ragi oats dosa. The slower it cooks, the crispier it gets.
Drizzle about 1/2 teaspoon of oil around the dosa and allow it to cook for 2-3 minutes on medium heat.
Once cooked turn it over and allow to cook for another minute. At this stage the dosa will be thin and crisp, with one side golden brown in color.
Remove the Ragi Oatmeal Dosa off the skillet and fold from both sides. Repeat to make the remaining dosas.
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