Munchlet
Ragi Dosa Mix
Ragi Dosa Mix
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Product Description
Product Description
Ragi Dosa Mix is a nutritious blend made with ragi, rice, urid dal, and corn to create crisp, light, and wholesome dosas. Known as a powerhouse grain, ragi is rich in calcium and iron, making it an excellent choice for growing kids. This ready-to-use mix saves time and effort while bringing you the taste of traditional dosas with the goodness of millets.
Ragi Dosa Mix - Nutritional Information (per 100 g) | ||||
---|---|---|---|---|
Sr. No | Nutrient | Units | Result of Analysis | % RDA |
1 | Energy | Kcal/100g | 362 | 18.1% |
2 | Carbohydrate | g/100g | 76.0 | - |
3 | Protein | g/100g | 9.5 | - |
4 | Total Fat | g/100g | 2.1 | 3.2% |
5 | Saturated Fat | g/100g | 0.5 | 2.3% |
6 | Dietary Fiber | g/100g | 8.0 | 26.6% |
7 | Calcium | mg/100g | 270 | 27% |
8 | Iron | mg/100g | 5.2 | 30% |
9 | Sodium | mg/100g | 8.5 | 0.4% |
*Approximate values
*% RDA calculated on basis of 2000 kcal diet
*1 Serve = 100 g
Key Ingredients
Key Ingredients
- Millets (49%) – Ragi, Jowar & Bajra: Rich in fiber, calcium, and protein for healthy growth.
- Rice (20%): Gives the dosa its crispy texture.
- Urid Dal: Adds softness and a boost of protein.
- Corn: Provides natural sweetness and energy.
- Iodised Salt: For enhanced flavor and balanced nutrition.
Why Kids Will Love It
Why Kids Will Love It
- Crispy, golden dosas with a mild, kid-friendly taste.
- Packed with the nutrition of 3 super millets.
- Easy to prepare – no soaking, grinding, or fermenting needed.
- A wholesome way to start the day or pack for tiffin.
- A healthier twist to a traditional favorite.
Storage Instructions & Shelf Life
Storage Instructions & Shelf Life
- How to Store: Keep in a cool, dry place away from moisture. Once opened, transfer to an airtight container and consume within 30 days.
- Shelf Life: Best before 6 months from the date of manufacture.
Allergen Information
Allergen Information
- Packed in a facility that handles Wheat, Soya, Milk Solids & Nuts.
- May contain trace elements.


