Instant Ragi dosa Finger millet flour recipe

Instant Ragi dosa Finger millet flour dosa recipe is a part of South Indian cuisine. Millet is good for our health.

Ragi is known as Nachani in Marathi. You may serve Ragi dosa/ nachani dosa at breakfast or at any other meal.

There are many varieties of dosa. Most dosa recipes need soaking, grinding, fermenting of ingredients such as rice and urad dal etc. This instant ragi dosa recipe takes away all that hassle. You can have a healthy dosa within 5-10 minutes.

You may store this dosa batter in the fridge for 2-3 days and you can make dosa whenever there is a mood to have dosas.

Have ragi dosa for breakfast or dinner, as a filling snack.

Ragi dosa - Finger millet flour dosa with ghee, chutney pudi and chili pickle

How to make Ragi dosa Instant Finger millet flour recipe

Ingredients for instant ragi dosa for 2-3 persons

Ragi / Nachani / finger millet flour - 1 cup
Rice flour - 1/4 cup
Rava (sooji, semolina) - 1/4 cup
Sour curd/yogurt or butter milk - 1/4 cup
Salt - 1/2 tsp or according to taste
Water - 3 cups, more or less as needed

Optional Ingredients

Jeera / Cumin seeds - 1/2 tsp
Whole wheat flour/ atta - 2 tbsp
Green chili - 1, finely chopped
Onion, finely chopped - 2 tbsp or more

How to make ragi dosa batter

Add ragi flour, rice flour, rava and Whole wheat flour/ atta (if adding) to a bowl.
Add sour curd/ yogurt or buttermilk to the flour and mix well. Add enough water to make a thin batter. Mix well with a large spoon or a beater. Make sure there are no lumps left.
Add salt according to taste.
Add jeera/cumin seeds and chopped onion (if adding).
Add more water if needed. The consistency of the batter should be thin enough to spread on it's own.

Your rava dose batter is ready. Keep aside for 10-15 minutes.

Cooking Ragi dosa - Nachani dosa

The first one or two dosas will tell you if your batter is of right consistency.

Heat a seasoned tava / nonstick flat pan. Once the pan is heated, keep the flame medium.
Spread a little oil on the tava. Stir the batter and pour a ladleful of batter on the tava, in a thin layer. Or pour a ladleful in the center on the pan and spread it in a circle with the back of your ladle, as you do for dosa.
The dosa will form holes all over as it starts cooking. Let the dosa cook uncovered (if you like it a little crisp), or cover it if you like it soft. It will start to brown at the bottom, which will be visible at the edges of the holes.
By the time the dosa is lightly brown at the bottom, which will take about a minute, the top of the dosa will also be cooked, (it will change color from pure white to dull white).
Flip it with a spatula and cook on the other side for a few seconds.

Take out on a plate and serve immediately. Ragi dosa needs to be served hot.

Make all the dosas in the same way. Remember to stir the batter every time you take out a ladleful of batter as the rice flour tends to sit at the bottom.

Ragi dosa - Nachani dosa - Finger millet flour pancake

Serving suggestions for Ragi dosa/ Nachani dosa

Serve ragi dosa with coconut chutney or curry leaf chutney or any other chutney of your choice.

It also tastes good with curries such as vegetable saagu, veg curry , avial , potato saagu etc.

You may serve a little ghee, butter or plain yogurt with this dosa.

Serve it with your favorite pickle or dry chutney powder.

If you like it, serve it with a favorite tomato jam or marmalade.

Tips :

Make sure, the batter is not lumpy.
This dosa does not stick to the pan when the batter consistency is right and the pan is well heated.
If it sticks, check your batter consistency. You may need to add more water.
If your dosa breaks after cooking on one side, add a little whole wheat flour or maida/plain flour to the batter. Mix well without lumps and make dosas.
Stir the batter before making every dosa. The rice flour tends to settle at the bottom of the bowl.
You may or may not add a few drops of oil on the sides of dosa. Oil adds to the taste.
Ragi dosa is likely to be dark brown as ragi is dark in color. Many people do not like the dark color of ragi. In that case, reduce the quantity of ragi flour if you wish.