Namma Hearth

Ragi Dosa

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A soft, thin finger-millet dosa — a familiar South Indian favourite made gentle enough for little ones.

Prep 5 min + resting  ·  Cook 4 min  ·  Serves 3–4 small dosas  ·  Age Suitable from 6 months of age

Calcium & iron in a familiar form

A soft, thin ragi dosa offers the calcium and iron of finger millet in a familiar South Indian shape, and makes an easy-to-hold finger food for older babies.

Source: ICMR–National Institute of Nutrition, Indian Food Composition Tables (2017)

Ingredients

  • 4 tbsp Sprouted Ragi Cereal
  • about 200 ml Warm water (or expressed breast milk / formula — not cow’s milk under 1 year)
  • for the pan A little ghee or mild oil

Equipment

  • Mixing bowl
  • Whisk
  • Non-stick tawa / pan
  • Spatula

Method

  1. Whisk a thin batter Whisk the Sprouted Ragi Cereal into warm water to a thin, lump-free, pourable batter. Rest for 10 minutes.
  2. Cook on a hot tawa Pour a small ladle onto a lightly greased hot tawa, spread thin, and cook on medium until the edges lift. Flip and cook briefly.
  3. Soften & serve For young babies, keep the dosa soft and thin. Cool and cut into strips they can hold.

Serving

Serve soft and plain for babies; older toddlers can enjoy it with a mild chutney or dal.

Storage

Best served fresh from the pan.

Why parents like it

  • Familiar South Indian form
  • Calcium & iron from ragi
  • Easy soft finger food

Gentle tips

  • Skip salt and spice for babies under 1 year.
  • Keep the batter thin so the dosa stays soft and easy to chew.

Made with Sprouted Ragi Cereal.

Suitable from 6 months of age as part of complementary feeding. Always cool food to a safe temperature and consult your pediatrician about your baby’s individual needs.

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