Hey guys!! Hope you all doing good. Ragi Dosa is made using ragi/nachni flour. Ragi is gluten free and a very healthy option for people who are allergic to gluten. However since it has no gluten, working with ragi for baking items is quite challenging and some recipes call for using gluten powder. Ragi Dosa is a healthy option for breakfast though working with ragi is bit difficult but with some patience you will get a hang of it. RAgi has many health benefits, it is one of the best sources for calcium and also helps in foghting anemia. Ragi is a wonder grain for patients having diabetes and of course recommended in many diet plans if you are working towards weight loss. I have already posted a recipe using ragi before which was of ragi idli. Ragi dosa batter does not require overnight fermentation and can be made within few minutes of fermenting. Floow the steps and tips and you will choose over this healthy dosa breakfast easily. So lets get cooking…
Ingredients:
For Dosa batter-
Ragi/Nachni Flour – 1 cup
Rice flour – 2 tbsp
Semolina/Rava – 2 tbsp
Ginger Paste – 1 tsp
Green Chilly paste – 1 tsp
Curd – 2 tbsp
Water – 1 1/2 cups
Salt as per taste
Oil for greasing
For stuffing:
Paneer (grated) – 1 cup
Salt – 1/2 tsp
Black Pepper powder – 1/4 tsp
Chopped coriander leaves – 1 tbsp
Lemon juice – 1/2 tsp
Red chilli powder – 1 tbsp
Method:
1) In a bowl mix take all the ingredients for the dosa batter except the water and oil and mix it well. Now add the water and mix well till no lumps (the batter of the dosa should be little thin not like your regular dosa batter). Cover and keep aside for 10 minutes.
2) In another bowl take the grated paneer and add the salt, black pepper powder, chopped coriander leaves and lemon juice and mix it together using a spatula or a spoon (do not form it like a dough).
3) Check the dosa batter and just give it a stir.
3) Take a non stick tava and let it become little warm on medium flame (do not make it hot it should be just warm. For checking just splatter some water on the tava it will sizzle a bit and not hiss). Once warm spread the dosa batter using a laddle (since the batter is little thin it will form pores on the top, which is the consistency we are looking for). Grease it with oil from sides and let it cook on medium flame (Do not cook on low flame as it will become hard and if you keep the flame too high the batter will break while spreading and the ragi will not cook properly).
4) Take a spoonful of the stuffing and put it on the upper side of the dosa while the lower side cooks. Sprinkle some red chilly powder on the stuffing from the top. Once done fold the dosa and serve it hot with chutney.
Cooking with Shail 
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