Cabbage Ragi Dosa is a wholesome twist on the classic South Indian breakfast. Made with crunchy cabbage and nutritious finger millet flour (ragi), this dosa is crispy, flavorful, and perfect for busy mornings or light dinners. Another variant from the simple cabbage. Ragi is naturally rich in calcium, dietary fiber, and iron, making it a nourishing choice for everyday meals.
From Pantry to Plate: Find out why finger millet (ragi) has been a trusted ingredient in Indian kitchens for generations.
Ingredients
- Chiroti rava - 1/2 cup
- Ragi flour - 1 cup
- Curds - 3 tbsp
- Cabbage, shredded - 1 cup
- Coriander leaves - few
- Green chilies, finely chopped - 5–6
- Grated coconut - 2 tsp
- Jeera - 1 tsp
- Salt - to taste
- Water - as required
Method - Fry the grated cabbage in a little oil for 5 minutes. In a bowl, combine chiroti rava, ragi flour and curds. Add the fried cabbage, coriander leaves, green chilies, jeera, salt and grated coconut. Pour in enough water to make a smooth dosa batter. Rest the batter for 15–20 minutes, then prepare dosas on a hot tawa.
Serve Cabbage Ragi Dosa hot with chutney or pickle.
(You can also add finely chopped onion.)
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Green cabbage is one vegetable that is available throughout the year. Don't forget to check out more recipes under
Cabbage
(Ingredients Search).
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