Ragi Neer Dosa
True to its name, neer dosa is made from a watery batter to create thin, lacey dosas. Rich in protein and iron, the addition of ragi makes this an ideal breakfast for the gym buffs. Ragi is rich in antioxidants and may reduce risks of cancer. Neer dosa originates from the Udupi-Mangalore region of Karnataka.
Ingredients
150 g Vijay ragi flour
40 g Vijay rice flour
60 ml sour curd
Salt to taste
Water as required
Procedure
In a large bowl, mix the ragi, rice flour and sour curd.
Add sufficient water to make a thin, watery batter.
Heat a dosa griddle and wait until hot.
Taking a ladleful of the batter, pour from a height This ensures a thin, crepelike dosa.
Let brown on one side until completely cooked. Don’t flip to cook the other side.
Serve with chutney.
Nutrition Facts
| Servings: 4 | |
| Amount per serving | |
| Calories | 183 |
| % Daily Value* | |
| Total Fat 1.9g | 2% |
| Saturated Fat 0.4g | 2% |
| Cholesterol 2mg | 1% |
| Sodium 494mg | 21% |
| Total Carbohydrate 36.2g | 13% |
| Dietary Fiber 5.2g | 19% |
| Total Sugars 0.7g | |
| Protein 4.9g | |
| Vitamin D 0mcg | 0% |
| Calcium 19mg | 1% |
| Iron 1mg | 7% |
| Potassium 31mg | 1% |
Disclaimer: The nutritional values are estimates only. Variations may occur due to quality of ingredients and food preparation. The nutritional analysis found on the recipe pages is calculated from the individual ingredients in each recipe. No information, services, or materials offered by or through this Site shall be construed as or understood to be medical advice or care.
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