Ragi Oats Dosa

Masala dosa, chutney and sambar
Masala dosa, chutney and sambar

This dosa is a great high protein and low carb breakfast food. The combination of oats and ragi into dosa makes it packed with nutrition as well as taste. Ragi is an excellent source of calcium and also rich in nutrients like iron, tryptophan and dietary fiber. High fiber content of oats and ragi will help to control your post meal blood sugar levels.

Preparation time: 20 minutes Cooking time: 15 minutes Serves: 4 people


• ½ cup ragi flour

• /3 cup oats

• /3 cup rawa

• 2 green chillies, finely chopped

• 1 inch ginger, grated

• 2 teaspoon ghee

• ½ teaspoon black pepper, crushed

• 1 teaspoon cumin seeds

• 2 tablespoon fresh coriander, finely chopped

• Salt as per taste


  • First, roast the rolled oats for a minute, cool it down to room temperature and grind it to make powder.

  • In a large mixing bowl, combine ragi flour, oats powder and rawa. Add salt to taste. Stir in approximately 3 cups of water to make a thick batter. Allow the batter to rest for 10 minutes.check if the tawa is ready to prepare dosa. Water will sizzle if tawa is hot.

  • Add the remaining ingredients into batter- chopped green chillies, grated ginger, crushed pepper, cumin seeds and coriander leaves. Stir it well and add some water to make it of thin pouring consistency.

  • Heat the dosa tawa on high flame, sprinkle little water to check if the tawa is ready to prepare dosa. Water will sizzle if tawa is hot.

  • Pour a ladlefull of batter on tawa, batter will sizzle and spread itself forming small holes. Pour the batter evenly and turn the heat on medium.

  • Drizzle some ghee on sides and allow the dosa to cook on both the sides for around 2-3 minutes on medium heat.

  • Once cooked, remove dosa from tawa and serve hot with tomato chutney or curd.

Nutrition value per serving:

• Energy: 140.4 kcal

• Fat: 3 g

• Carbohydrates: 24.8 g

• Fibre: 1.14 g

• Protein: 3.25 g

• Sodium: 9.5 mg

• Potassium: 114.8 mg

Diabetes Health Magazine