Instant Ragi Dosa recipe - Healthy millet dosa
This instant ragi dosa is a quick, crispy millet dosa made with finger millet flour. Healthy, gluten-free, and perfect for any meal—serve with chutney or podi for extra flavor!
Servings 2
Calories 112kcal
Equipment
- Cast iron Tawa or a non stick tawa/ griddle
Ingredients
- 4 Tablespoon Ragi Flour Finger millet flour
- 2 Tablespoon Besan Chickpea flour
- 6 Tablespoon Water
- 2 Tablespoon Small onion - chopped finely
- 1 Tablespoon Coriander chopped
- Salt to Taste
- 1 teaspoon Ghee or oil
Instructions
- Mix the Ragi flour, besan and salt. Add water to make a thin batter. Thinner than traditional dosa but thicker than rava dosa.
- Mix in the onion and coriander.(We mix these later to avoid lumps.)
- Heat a skillet. Pour 2-3 tablespoon of the batter,like you would a rava dosa. 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.
Notes
Use a well-seasoned pan: A good nonstick or cast-iron dosa tawa makes all the difference. If your dosa is sticking, your pan might be too new or not hot enough. 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.
Thin the batter like buttermilk: This isn’t like idli batter. You want a thin, pourable consistency, almost like crepe batter. That’s how you get those gorgeous lacy holes. Here is a recipe for fermented ragi idli & dosa.
Mix just before pouring: The flours and spices tend to settle—give the batter a quick stir between dosas for even results.
Add finely chopped onions, green chilies, or curry leaves right on the pan after pouring the batter. Or mix them in if you're making onion ragi dosa.You can also add veggies like grated carrots, chopped spinach etc.
Nutrition
Calories: 112kcal | Carbohydrates: 18.3g | Protein: 3.3g | Fat: 2.6g