Elevate your snacking game with these amazing vegetable-stuffed ragi dosa rolls. They’re a fantastic blend of nutrition and flavour, made from wholesome ragi batter and filled with a colourful array of spiced vegetables. Also, instead of being deep-fried, these rolls are baked, keeping them light and crunchy. They’re perfect for a quick lunch, a snack, or for kids’ tiffin boxes.
Take a bowl and add in ragi flour, rice flour, curd, and salt. Mix these well. Add water gradually and whisk it to make a smooth, slightly thick batter (like pancake batter). Let the batter rest for 10 to 15 minutes.
Description - Step 2
Prepare the veggie filling
Heat oil in a pan; add ginger-garlic paste and sauté for a few seconds. Add carrot, cabbage, capsicum, green chilli (if using) and onion. Stir-fry on high flame for about 4 to 5 minutes. Season with salt, pepper and lemon juice. Let these cool slightly before stuffing.
Description - Step 3
Cook the ragi dosas
First, heat a non-stick tawa and add a little oil to grease it. Next, pour a ladle of batter onto the centre and spread it gently into a slightly thicker, smaller circle than a traditional thin dosa. Cook on medium flame until the surface looks dry and the edges lift slightly; you won’t need to flip it. Keep making all your dosas and keep them warm under a clean kitchen towel as you go.
Description - Step 4
Roll and Secure
Place the veggie mixture on one edge of the dosa. Then, roll it up tightly, securing it with a toothpick.
Description - Step 5
Bake the dosa rolls
Preheat your oven to 180°C (350°F) for about 10 minutes. Place the rolls on a baking tray with parchment paper. Lightly brush each roll with olive oil. Bake in the preheated oven for 15 minutes, flipping the tray halfway through to ensure even browning.
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Indian
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