Instant Ragi Dosa

Ragi dosa served in a steel plate on a banana leaf with coconut chutney and podi

Ragi dosa is an instant dosa recipe that's also a great way to include millets in your diet. It doesn’t need any grinding or fermenting. Rich in iron and fibre, these dosas are healthy, hearty & nutritious. The trick is to make sure the batter is the consistency of milk.

Course Breakfast

Cuisine South Indian

Diet Diabetic, Low Calorie, Vegan, Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings dosas

Calories 58kcal

Author Richa

Ingredients

½ cup Ragi Flour finger millet/nachni/kezhvaragu/mandua
½ cup Rice Flour
2 tablespoons Sooji Rava/Semolina
½ teaspoon salt
1 medium Onion, finely chopped approx ⅓ cup
2 Green Chillies finely chopped
1 teaspoon grated Ginger
12 Curry Leaves finely chopped
2 tablespoons finely chopped Coriander Leaves
1 ½ to 2 cups Water

Instructions

Mixing Batter:

Add Ragi Flour, Rice Flour, Semolina and salt to a large mixing bowl. Add half the water and mix well to form a lump free batter. Add all the other ingredients and the remaining water to the bowl. The consistency of the batter should be like milk.
Rest the batter for 30 minutes.

Making the Dosa:

Heat a non-stick tawa or a seasoned cast iron tawa on medium heat.
Once hot, take a ladle full of batter and pour from about a 1-2 inch height in a circular motion starting from the edge to the center. Don't try to spread the batter, always pour it around the pan.
As the batter hits the hot pan, you'll see the dosa setting with small holes. These holes allow the steam to escape and help make the dosa crispy. If there are any big holes, you can fill them up with a little batter. Turn the flame to low, drizzle ½ teaspoon oil and let it cook for a couple of minutes or till it turns golden.
The dosas take 4-5 minutes to cook on a low flame. Flip the dosa and cook for another minute or two.
Serve hot with coconut chutney or any other chutney of your choice.

Notes

For Gluten Free ragi dosa, skip sooji rava or semolina. Dosas will taste as good, but will be a little thinner.
You may also add grated veggies like carrots, cabbage, beetroot etc to the batter if you like.
Leftover batter can be refrigerated and will stay fresh for up to 3 days.
You can use any Dosa Tawa, but I personally like using a Nonstick Tawa as the dosa doesn’t stick to the tawa and is easier to flip.
Feel free to use oil or ghee to cook the dosa
Give the batter a stir before each dosa. This helps mix any flour thats settled at the bottom
Cook the dosas on a low flame so that they cook well and become crispy
You might have to add a little more water to the batter mid way in case the batter becomes too thick. It should be the consistency of milk.
Unlike regular dosas, the batter doesn't have to be spread. It should be poured and swirled around on a hot pan. As it hits the pan, it'll set into a lacy pattern. If you see any large unfilled pockets, pour a little batter to fill them (watch the video to see how this is done).

Nutrition