Gluten-Free Ragi Dosa
Thin and crispy crepes made from ragi (finger millet) flour, a healthy and gluten-free alternative to traditional dosas.
Ingredients
- 1 cup Ragi flour
- 1/4 cup Rice flour
- 1/4 cup Urad dal flour
- 2 cups Water
- 1/2 teaspoon Salt
- 1 tablespoon Oil, for cooking
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, combine ragi flour, rice flour, urad dal flour and salt. Add water gradually and mix well to form a smooth batter. Let it rest for 15 minutes.
- 2Heat a non-stick tawa (griddle) over medium heat. Grease it lightly with oil.
- 3Pour a ladleful of batter onto the tawa and spread it evenly in a circular motion to form a thin crepe.
- 4Drizzle a little oil around the edges of the dosa.
- 5Cook until the dosa turns golden brown and crispy.
- 6Fold the dosa in half or into a triangle and serve hot with sambar and chutney.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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