quick ragi dosa recipe, how to make instant ragi dosa recipe

ragi-dosa-recipe

ragi dosa recipe – this is a quick and healthy dosa variety. ragi also known as finger millet or red millet is commonly used in the maharashtra and karnataka regions of india. in marathi it is calles as nachni. it is used to make bhakris, dosas, puddings, porridges, halvas.

in india ragi dishes are commonly fed to infants, lactating mothers and people recovering from illnesses. ragi is rich in calcium and extremely good for vegans and vegetarians. ragi is the best source of calcium. 100 gms of ragi contains approx 350 mg of calcium. ragi also has some essential amino acids which are required by the body.

when me and my sister were sick or recovering from sickness my mother would make ragi porridge for us. everyday i would have the ragi porridge… so much so… that i got fed up of it… and its taste. it was so much that i could not stand ragi porridge for some time. though now, i know its health benefits. ragi is easily digestible and very nutritious.

the recipe here is a ragi dosa recipe. nowadays we make ragi dosas everyday in our house as most of us do not have milk or milk products. so we make ragi dosas everyday to get our required calcium intake. women should have a good amount of calcium in the diet as with age and deficiency of calcium, the bones become porous and cause problems.

this ragi dosa recipe is different and super quick and super easy. it does not require you to grind anything… you just have to mix everything…. and then start making the dosas. i have also shared the process of making fermented ragi dosa recipe.

my step by step photographs for the ragi dosa recipe are not that good due to less light in my kitchen. anyways i hope that my regular readers won’t mind it. for this recipe i have used sprouted ragi flour, but you could use ragi flour or even combine both and make the ragi dosas.

lets start step by step quick ragi dosa recipe:

  • take the ragi flour or sprouted ragi flour in a bowl or pan.

sprouted-ragi-flour

  • add the dessicated coconut to it.

coconut-added-to-ragi-flour

  • add the curd and salt.

curd-added-with-salt

  • add water to the mixture and start to mix everything well.

water-added

  • the batter should be slightly thin than the regular dosa batter. keep this batter covered for 30 minutes.

thin-batter-for-ragi-dosa

  • on a mediumly hot tava or griddle pour the batter with a help of a ladle and spread it slowly.

cooking-ragi-dosa

  • sprinkle some oil/butter/ghee on top. flip and cook the other side. cook the way you cook dosas at home.

cooking-the-other-side

  • serve the ragi dosa with any vegetable dish, sambar, dal or any chutney.

ragi-dosa

few tips for making ragi dosa:

  1. as i said before we make ragi dosas everyday at home. but since some of us do not like the sourness in the curd, we add milk instead of curd.
  2. you could even add rice flour or besan (gram flour) to the ragi flour. but keep this mixture for 30-45 mins before making the dosa.
  3. you could also add chopped onions, green chillies, ginger and some sesame seeds to the ragi dosa to make it more wholesome and spicier.

if you are looking for more dosa recipes then do check onion rava dosamysore masala dosa, rava dosapoha dosaurad dal dosa and easy mixed dal dosa recipe

quick ragi dosa recipe below:

ragi dosa
 
Prep time
Cook time
Total time
 
ragi dosa - crepes made from finger millet or red millet flour
Author:
Recipe type: breakfast
Cuisine: south indian
Serves: 10-12 dosa
Ingredients
  • 2 cups ragi flour or sprouted ragi flour ( i used organic sprouted ragi flour)
  • 1 cup dessicated coconut
  • 1 cup curd
  • salt
  • water
Instructions
  1. take the ragi flour or sprouted ragi flour in a bowl or pan.
  2. add the dessicated coconut to it.
  3. then add the curd and salt.
  4. add water to the mixture and start to mix everything well.
  5. the batter should be slightly thin than the regular dosa batter. keep this batter covered for 30 minutes.
  6. on a medium hot tava or griddle pour the batter with a help of a ladle and spread it slowly.
  7. sprinkle some oil/butter/ghee on top. flip and cook the other side. cook the ragi dosa, the way you cook dosas at home.
  8. serve the ragi dosa with any vegetable dish, sambar, dal or any chutney.
Nutrition Information
Serving size: 4



{ 23 Responses }

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  1. Priyanka says

    Hi,

    Can I skip coconut completely as I’m not very fond of it? Will I have to add something else to give it some texture?

    Thanks

  2. says

    First time seen ragi flour. I am familiar to millet flour as I grown up in Gujarat but never heard of ragi flour.

    Although the recipe is very simple and love to try it with other flour (I am not sure i’ll get ragi flour here).

    • says

      you can add water also and make the dosas. just that the taste of milk or buttermilk won’t be there. and also it becomes a little difficult to make the dosas with water on the tava. my suggestion would be to add some coconut milk, cashew milk or almond milk instead of water.

  3. Sheetal says

    Hi……

    This recipe sounds good..I have tried making Ragi Dosas in the past but in vain…I use a non-stick pan…..The moment i pour the batter…the mixtures comes together..it is difficult to remove it from the pan as well..gets burnt easily…and the unfortunate saga continues….since ragi is gluten free….guide me as i where am i going wrong….my sense tells me i need to use some kinda daal to give the batter some body…

    • says

      even i use non stick pan. but when i make the batter does not become lumpy. sometimes i add rice flour to the batter just to give it a little body. but most of the times i follow this recipe.

      my suggestion would be to make a thin batter. a little thin than the dosa batter. you can also add urad dal flour to the ragi flour. this will also give the batter some body.

      another suggestion would be to grind urad dal. ferment the urad dal and ragi flour together and then make dosas.

  4. Neela says

    Dassana i had visited one of the joints in matunga to have this particular dosa but unfortunately it was over. I was literally looking out for this receipe thanks for posting.

    • dassana says

      do try the ragi dosa… ragi is an excellent source of calcium… there are more ragi recipes which i plan to add later….