If you’re looking to upgrade your breakfast with something wholesome, flavorful, and naturally gluten-free, Ragi Aloo Dosa is a must-try. This nourishing twist on the classic South Indian dosa combines the earthy goodness of ragi (finger millet) with a comforting spiced potato filling, creating a dish that’s both satisfying and nutrient-dense. Ragi/ Finger Millet flour is rich in calcium, iron, and fiber, supporting bone health, digestion, and steady energy levels. (source:web)
Enjoy this spiced up Ragi aloo dosa when you are bored with the ordinary one! It is tasty and delicious.
- Ragi flour 2 cup
- Chiroti Rava-1 cup
- Jeera-1tsp
- Oil
- Chopped Coriander leaves
For Potato mix
- Potato boiled and shredded 1 cup
- Green Chilies-4-5
- Salt for taste
- Oil-1 tsp
- Mustard seeds-1/2 tsp
- Curry leaves-few
- Jeera-1/2 tsp
Method: In a bowl, mix the ragi flour, rava add water and bring it to dosa batter consistency. Next add jeera, salt, coriander leaves and mix well.
Heat a little oil in a pan. Add the mustard seeds, jeera, once done add green chilies, and fry well. Next add the boiled and shredded potatoes, salt, curry leaves, and mix. Mix thoroughly and cook for a few minutes. Add this to the ready dosa batter. Mix really well. Heat a tava. Add oil. Pour a ladleful of the batter onto the hot pan. Spread it out in a circular motion to form a thin, even layer. Spread well. Add oil around the sides and cook until it is brown. Slowly flip over and let it cook well on the other side. Carefully remove it on a plate.
Serve crispy Ragi Potato Dosa hot with chutney.
Adjust the spices/salt as per your taste and preferences.
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