Recipe: Jowar Ragi Dosa
Updated: Sep 7, 2020
When it comes to eating something light and healthy, most of us prefer South Indian food. Rice and semolina (suji) are used extensively in making idlis and dosas. Both rice and semolina are refined grains; they are high on carbs and have low nutrient value. Eating a lot of refined grains increases your risk of various non-communicable diseases such as obesity, heart diseases, hypertension and diabetes. A simple way to reduce the risk of these non-communicable diseases is to replace refined grains with millets such as jowar, ragi and bajra. Besides being gluten free, millets provide good amount of proteins, vitamins, minerals and fibres.
Here is our millet twist to your favourite dosa! Instead of the usual rice and semolina, we have used jowar, ragi and urad dal to prepare the dosa batter. To our surprise, these dosas turned out much tastier and crispier. So do give a try to this healthy recipe and let us know your feedback in the comments section.
¾ katori jowar grain or jowar flour
¼ katori ragi grain or ragi flour
¼ katori urad dal
¼ katori poha
1 tsp meethi seeds
1 tsp salt
1 green chilli
Serving: 10 medium-sized dosas
Calorific Value (per serving):
Energy: 97.1 kcal
Protein: 3 gm
Carbs: 15 gm
Fats: 3 gm
Fibre: 2.35 gm
Rinse jowar and ragi grains thoroughly in water. Soak them separately in water for 5-6 hours.
Wash urad dal and methi seeds. Soak them separately in water for 4 hours.
About 30 minutes before blending the batter, separately soak poha in water.