Ragi dosa is a South Indian dish made with finger millet flour, which is both nutritious and gluten-free.

Ingredients:

For Ragi Dosa:

1 cup ragi (finger millet) flour

1/2 cup rice flour

1/2 cup urad dal (split black gram) flour

1/2 teaspoon fenugreek seeds (methi seeds)

Salt to taste

Water as needed

Oil or ghee for cooking dosas

For Mixed Vegetable Filling:

1 cup mixed vegetables (carrots, peas, beans, etc.), finely chopped

1 small onion, finely chopped

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder (adjust to taste)

Salt to taste

2 tablespoons oil

 Instructions:

In a mixing bowl, combine the ragi flour, rice flour, urad dal flour, fenugreek seeds, and salt.

Gradually add water and mix to form a smooth batter. The consistency should be similar to that of regular dosa batter. Let it ferment for at least 4-6 hours or overnight.

For Mixed Vegetable Filling:

Heat oil in a pan and add mustard seeds. Let them splutter.

Add cumin seeds and chopped onions. Sauté until the onions turn translucent.

Add the mixed vegetables, turmeric powder, red chili powder, and salt. Cook until the vegetables are tender. Set aside.

For Ragi Dosa:

In a mixing bowl, combine the ragi flour, rice flour, urad dal flour, fenugreek seeds, and salt.

Gradually add water and mix to form a smooth batter. The consistency should be similar to that of regular dosa batter. Let it ferment for at least 4-6 hours or overnight.

For Mixed Vegetable Filling:

Heat oil in a pan and add mustard seeds. Let them splutter.

Add cumin seeds and chopped onions. Sauté until the onions turn translucent.

Add the mixed vegetables, turmeric powder, red chili powder, and salt. Cook until the vegetables are tender. Set aside.

To Make Ragi Dosa with Mixed Vegetable Filling:

Heat a non-stick dosa pan or skillet over medium heat.

Pour a ladleful of the ragi dosa batter onto the hot pan and spread it thinly in a circular motion to make a dosa.

Drizzle some oil or ghee around the edges of the dosa. Cook until the dosa turns golden brown and crisp.

Place a portion of the mixed vegetable filling in the center of the dosa and fold it over.

Serve hot with coconut chutney and Onion Tomato Chutney.