B13 · Breakfast · Karnataka
Ragi-Moong Dosa
A no-ferment Karnataka-style dosa that pairs moong dal with ragi: moong carries the protein, ragi adds earthy flavour, colour and calcium.
- Region
- Karnataka
- Diet
- Strictly vegetarian, egg-free
- Prep
- 10 min
- Cook
- 20 min
- Time, as written
- Soak 3 h · Prep 10 min · Cook 20 min
- Serves
- 2 (3 dosas each)
- Difficulty
- Easy
- Status
- Adaptation — ragi dosa made with moong dal as the main base
- Good for
- Weekday breakfast, millet-based meals
Nutrition
High protein| Per serving | kcal | Protein | Carbs | Fat | Sat fat | Fibre | Sugars | Protein per 100 kcal |
|---|---|---|---|---|---|---|---|---|
| Per serving | 320 | 16 g | 48 g | 6 g | 1 g | 9 g | 2 g | 5.0 g |
Tier: High protein · 5.0 g per 100 kcal. Values checked against IFCT 2017 on 14 Oct 2026.
Values are estimates calculated from the listed ingredients and quantities (IFCT 2017 and product labels), not laboratory measurements. How the numbers were calculated.
Ingredients
Method
Soak moong dal 3 hours; drain.
Grind with ginger, chillies, cumin and 100 ml water until smooth.
Whisk in ragi flour, hing and salt. Add 40–60 ml water to reach a pourable dosa batter. Rest 10 minutes so the ragi hydrates.
Stir in onion, curry leaves and coriander.
Heat a tawa on medium-high. Pour 1 ladle (about 70 g) and spread to an 18 cm circle.
Drizzle ½ tsp oil around the edge. Cook 2 minutes until the edges darken and lift; flip and cook 1 minute.
Serve with coconut or peanut chutney.
Protein optimisation
- Where the protein comes from
- Moong dal supplies about 14.5 g per serving; ragi 1.5 g.
- Boost
- Serve with 25 g peanut chutney per serving (+6 g protein, +145 kcal, +12 g fat) or 150 g curd (+5 g protein, +90 kcal).
Variations, serving and storage
- Regional
- Mangalorean touch — add 2 tbsp grated coconut and 1 tbsp chopped onion to the batter (adds about 25 kcal and 2 g saturated fat per serving).
- Substitution
- Jowar flour in place of ragi gives a lighter-coloured dosa.
- Storage
- Batter keeps 24 hours refrigerated.
- Food safety
- As for any unfermented batter, refrigerate if not used within 4 hours.
- Meal prep
- Grind the night before.
Allergens
None of the major allergens (check hing)
Labels: High protein · Quick · Dairy-free · Soy-free · Whey-free · Gluten-free* · No added sugar
Gluten-free* means gluten-free only when certified gluten-free hing is used; most hing contains wheat flour.