Ragi Dosa is a healthy delicious millet breakfast recipe made with ragi flour (finger millet). The crispy ragi dosa recipe shared here is gluten free (no rava used), easy & quick to make as itdoes not require any soaking or fermentation time.
To make this instant ragi dosa, we will useragi flour which is easily available in market these days. Ragi flour can be used in many other recipes like idli, roti, paratha or paniyaram etc.
Earlier I also used to add some rava (sooji) to the dosa batter but then I tried making ragi dosa without rava and they still turned out to be perfectly crispy & tasty. The benefit of skipping rava is that the recipe becomesgluten free.
The ragi dosa recipe shared here has :
- No rava (semolina)
- No eno or baking soda
- Instant recipe (No need to wait for batter to ferment)
Ragi Dosa Ingredients:
Along with ragi flour, somerice flour is also used as it makes the dosa more crispy. Curd or yoghurtis added to give the ragi dosa batter slight sour taste (just the way you get in fermented dosa batter). Some chopped onions, green chillies, ginger paste and spicesenhance the taste & flavour of dosa.
This ragi dosa recipe is perfect for breakfast or lunch. You can serve it with sambhar or chutneys like coconut chutney or onion-tomato chutney. I personally also like to sprinkle some idli podi on it.
Is ragi gluten free?
Yes, ragi is completely gluten free. It is one of the known ancient grains, looks like small brown coloured round seeds & is said to be extremely nutritious. Ragi is also known by other names like nachni, mandua (in hindi) or finger millet(in english). As it is a gluten free grain, it can be consumed by people with celiac disease or gluten allergy.
Ragi has a number of other health benefits as it is great source of protein, calcium, iron & dietary fibre. One cup of ragi flour (~120 grams) has roughly 9 grams of protein and 400 calories.It is often recommended to people for weight loss or people suffering from diabetes as it helps in maintaining blood sugar levels.
For those who are unaware, dosas are thin crispy crepes and one of the popular food items of South India. Traditionally they are made by soaking rice, urad dal (lentil), methi (fenugreek) seeds; followed by grinding & fermentation.With such hectic lifestyle these days, sometimes it is not possible to go through this entire process and such instant recipes prove to be real time saviours.
More ragi recipes:
- Soft Ragi Roti Recipe (Gluten free)
- Ragi Flakes Chiwda
I have also shared a Youtube video for the same recipe. You can check it out in case of confusion at any step. If you like the recipe, don’t forget to subscribe to our youtube channel.
Youtube Video:
Hope you would like this ragi dosa instant recipe.More healthy Indian breakfast recipes:
- Mixed Dal Dosa (Lentils dosa)
- Sweet Corn Dosa
- Quinoa Dosa
- Quinoa Appe
- Moong Dal Idli
- Rava Masala Paniyaram (Appe)
Ingredients: (For 5-6 dosa)
- Ragi Flour – 1 cup
- Rice Flour – 1/2 cup
- Curd / Yoghurt – 1/4 cup
- Chopped Onion – 1/2 cup
- Ginger paste – 1/2 tsp
- Chopped Green Chilli – 1
- Cumin seeds (Jeera) – 1 tsp
- Crushed Black pepper – 1/2 tsp
- Salt – 1 tsp (or to taste)
- Water – 2 & 1/2 cups
- Oil- for cooking
Directions: How to make ragi dosa
Step 1:
Take ragi flour, rice flour & curd in a mixing bowl.
Step 2:
Start adding water to the above mix and form a thin batter.
As you can see below, the batter is free flowing & there are no lumps.
Step 3:
Add chopped onion, green chilli, ginger paste, salt and rest of the spices to it. You can adjust the spices as per your taste.
Step 4:
Heat a non stick or heavy bottomed pan. Brush some oil on it & wipe with tissue.
When the pan is hot, using a laddle, pour ragi dosa batter on it. Start from outwards & move inwards while pouring the batter. If there are some bigger gaps left in between, fill them with more batter.
As the pan is hot, you will see the dosa would automatically form a lace like structure (just the way you see in traditional rava dosa). Let it cook on medium-low flame.
Drizzle some oil on the edges & in the centre. Cook till it is crispy & golden. If you want you can cook from other side too but I prefer my dosas cooked from one side only.
Enjoy these delicious crispy ragi dosa with sambhar, coconut chutney or onion tomato chutney.
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(11 votes, average: 4.90 out of 5)
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