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Ragi, also called finger millet, is one of the best natural sources of calcium, which supports bone and teeth health during pregnancy. It is also rich in iron, which helps maintain hemoglobin levels and prevents anemia. The high dietary fiber in ragi improves digestion and keeps you fuller for longer, while its low glycaemic index helps manage blood sugar levels.
This dosa is soft and easy to digest, making it a great breakfast or dinner option. It does not require elaborate preparation and can be made with or without fermentation. You can add chopped vegetables like spinach, grated carrots, or beetroot into the batter for extra nutrients. Fermentation improves gut health by adding probiotics, but even without it, the dosa turns out delicious.
Ragi dosa is an excellent choice for women during pregnancy as it combines taste, tradition, and nourishment. Pair it with coconut chutney or vegetable sambar to make a wholesome meal.
If using urad dal, soak for 3–4 hours, grind into a smooth paste, and mix with ragi flour and rice flour.
Add salt and enough water to make a smooth, pourable batter. Ferment for 4–6 hours (optional).
Heat a dosa pan or skillet. Grease lightly with oil.
Pour a ladle of batter and spread it in circular motion to form a thin dosa.
Drizzle a few drops of oil around the edges. Cook until crisp and golden brown.
Serve hot with chutney or sambar.
No, you can make it instantly, but fermentation enhances nutrition and taste.
Yes, only ragi flour can be used, but adding rice flour improves crispiness.
Yes, ragi is a low-GI grain and helps manage blood sugar, but portion control is important.
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