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
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.