Ragi Dosa Recipe: Let’s learn how to make healthy crispy ragi dosa in 10 minutes.. | Include this special dish of ragi in breakfast, you don’t need to run to the gym to lose weight
Telugu News » Photo gallery » Include this special dish of ragi in breakfast, you don’t need to run to the gym to lose weight
Sanjay Kasula |
Updated on: Apr 13, 2023 | 10:11 PM
Ragi dosha is not only healthy but also delicious.. because ragi is a nutritious breakfast with good amount of protein, carbohydrates, minerals, iron that improves your health. It can be said that this is a very old recipe in our Telugu states.
Apr 13, 2023 | 10:11 PM
Even going to the gym in summer takes a lot of courage. At such a time we have brought a special dish for you. With its help you can easily lose weight sitting at home.
Ragi Dosa is popular in South India. Delicious thin crepes made of copper are sure to be loved. Ragi is known as Bajra in Hindi and Ragulu in Telugu. Ragi dosa is made from grains.
Today we are going to tell you Ragi Chilla recipe. With the help of this you can balance your diet. For this a copper bowl should be taken first. Add proper amount of curd and spices to it.
After this, let its paste remain for some time. After keeping it for a while, keep it on penam and cook it. Enjoy this delicious breakfast with chutney. You can add lots of vegetables to it and sprinkle the copper too. You can also have it with tea.
To prepare this recipe.. First take a big bowl and add curd in it, semolina flour and ragu flour. Beat the batter well and add all the spices, after washing and chopping the vegetables add the green coriander to the batter. Let the dough rise for 30-45 minutes.
After that mix well and heat the pan. Add oil and pour it in a spoon and spread it like a pancake. After this, cook the Cheela by flipping it and repeat with the rest of the batter. Serve hot.
Now cook the second side also well. Dosa according to your taste. Some like crispy dosa. Such people can make it crisp. Now the dosa is ready. Enjoy with your favorite chutney.
