Name: Instant Ragi Dosa recipe - Finger millet Crepe without Dairy or Wheat.
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Yield: 1
Ingredients: 4 tbsp Finger millet flour /Ragi Flour; 2 tbsp Chickpea flour / Besan; 2 tbsp Small onion- chopped finely; handfull coriander chopped; Salt to Taste; 1 tsp Oil

Instant Ragi Dosa recipe which can be made in less than 10 minutes.This Ragi dosa has no rice, no maida or any wheat flour.It can be made instantly.It also has no dairy hence its vegan.

And no..it’s not a trick..

This is an Instant Ragi dosa recipe made with more than 65% Ragi and 35 % Chickpea flour(besan).So heavy on protein, iron and calcium.A super yummy nutrient heavy dosa.

I have replaced wheat and rice out of my diet completely(well almost!) with this.I have always been a roti or a bread or a dosa person.If given a choice my first pick will always be one of them over any kind of rice or noodles.I have literally grown up eating wheat rotis thrice a day for 18 years.

That is why this change is a big big change(for me!) but I don’t really feel like I am missing out on anything.

I love love Ragi.Ragi has a low glycemic index which makes it a great alternative to high GI carbs like wheat and rice, especially for people with diabetes.It’s also loaded with calcium and iron.

I love cooking and baking with Ragi. Infact, my Baked Ragi Namak Paare,Double Chocolate Ragi Cookies& Chocolate Ragi Cookies are the most visited blog post on my website.

This is something I eat everyday either for lunch or dinner.I love every morsel of it!It’s a pleasure but totally non guilty!

Instant Ragi Dosa recipe - Finger millet Crepe without Dairy or Wheat.

Prep Time

2 mins

Cook Time

10 mins

Total Time

12 mins

Instant Ragi Dosa recipe - Finger millet Crepe without Dairy or Wheat.

Course: Breakfast

Cuisine: Indian

Servings: 1

Ingredients

4 tbsp Finger millet flour /Ragi Flour
2 tbsp Chickpea flour / Besan
2 tbsp Small onion- chopped finely
handfull coriander chopped
Salt to Taste
1 tsp Oil

Instructions

Mix the Ragi flour,besan,chopped onion, coriander and salt.
Add water to make a thin batter.Thinner than traditional dosa but thicker than rava dosa
Heat a skillet.Pour 2 tbsp of the batter.Spread it as best as you can.
Drizzle oil around it.Cook for around 5 minutes.Flip and cook for another 3 minutes till both sides brown.
Serve with chutney or like me- eat it with EVERYTHING replacing chappati.

Recipe Notes

Make it on a non stick pan
if the dosa isn't coming off the pan, its probably not cooked.Ragi dosa takes almost double the time of a traditional dosa.So have patience.
Make sure it's well cooked.Browned from both sides.

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