instant ragi dosa recipe | quick nachni dosa recipe

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nachni dosa recipe - crepes made from finger millet or red millet flour

4.31 from 13 votes
total time:
55minutes

instant ragi dosa recipe with step by step photos – 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 called as nachni. it is used to make bhakris, dosas, puddings, porridges. few ragi recipes i have shared are:

instant ragi dosa

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. ragi is easily digestible and very nutritious.

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.

the recipe here is a no grind ragi dosa recipe and very 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 as well as ragi idli.

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.

few tips for making instant ragi dosa

  1. if you do not like the sourness in dosa due to the curd being added, then you can add milk instead or half-half of both curd and milk.
  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.

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

if you are looking for more dosa varieties then do check:

4.31 from 13 votes
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instant ragi dosa recipe

nachni dosa recipe - crepes made from finger millet or red millet flour
course breakfasts
cuisine south indian
prep time 30 minutes
cook time 25 minutes
total time 55 minutes
servings 2 to 3
rough calories per serving 654 kcal
author dassana amit

ingredients (1 cup = 250 ml)

  • 1 cup ragi flour or sprouted ragi flour. i used organic sprouted ragi flour
  • ½ cup desiccated coconut or fresh coconut
  • ½ cup curd (dahi or yogurt)
  • salt as required
  • water as required
  • oil or ghee as required for preparing dosa

how to make instant ragi dosa recipe

  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 instant ragi dosa with any vegetable dish, sambar, dal or any chutney.

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how to make instant ragi dosa recipe

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

sprouted ragi flour for quick ragi dosa recipe

  • add the desiccated coconut to it. you can also use freshly grated coconut instead of desiccated coconut.

ragi flour for instant ragi dosa recipe

  • add the curd and salt.

making instant ragi dosa recipe

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

batter for instant ragi dosa recipe

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

batter for making instant ragi dosa recipe

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

preparing instant ragi dosa recipe

  • sprinkle some oil/butter/ghee on top. flip and cook the other side. cook till both sides are crisp and cooked well.

making instant ragi dosa recipe

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

instant ragi dosa, instant ragi dosa recipe, quick ragi dosa recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


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65 comments/reviews

  1. I tried the recipe, but on flipping, it breaks and sticks to the pan. Tried putting rice flour, it was still the same. Wonder what was wrong.

    • try to use a well seasoned pan. also could be that the batter has become thin. some more rice flour or ragi flour would have helped.

  2. I tried your recipe yesterday. I used organic, sprouted ragi flour, dessicated coconut, curd, salt and water – just like the recipe said. My dosas crumbled and broke when I tried to flip them. Any tips?

    • looks like too much water in the batter and thus the dosas crumbled when flipping them. some more ragi flour can be added to slightly thicken the batter.

  3. Cud u suggest some side dishes for this?

    • swathi, you can serve with coconut chutney or with aloo masala.

  4. Many thanks for this! I find your recipes fabulous! Just one question on this: will this ragi dosa mix stay ok if kept in the fridge for 1-2 days?

    • welcome neha. just keep for 1 day as curd is added. if kept for more than 1 day, the taste of the curd changes then.

  5. Hi! Nice recipe. Tried this recipe. It came out well. Unlike other raagi dosa recipes this does not have rice flour or any other ingredients. So healthy and original. Thank you

    • Welcome Raj. Thanks for your positive feedback.

  6. Hi Dassana,
    Your recipes have helped me graduate from a novice to a confident cook. Now that I’ve become a mother I tend to look for recipes for my baby too. Although there are recipes available on various channels/ blogs however there’s a certain faith in your recipes considering you keep every perspective in mind when you post your recipes. Please, if you may, post some recipes for babies. I’ll be really thankful to you. I reside my faith in you to help me graduate from a wife to a mother. Thanks in advance..

    • thank you garima for the trust. i have posted a few baby recipes, but not categorised them. will try to add some recipes. thanks again.

  7. Hai Dassana Madam,Thanks for the healthy recipe which can prepare quickly.

    • welcome sumi 🙂

  8. Hi, can I prepare this batter in the afternoon/early evening and refrigerate it to make dosas for dinner?

    • Yes you can do so. If the batter looks thick, then you can add a bit of water.

  9. Thanks Dassana for the recipe, could you please give us some more recipes which are made with ragi and also good for bladder inflammation problems

    • welcome. i will try to add some more ragi recipes.

  10. Hi
    My dosas breaks why is it so pls guide.
    Thanks

    • breaks as in, it becomes soft and limpy after cooking it. or that is very crisp and breaks. let me know.

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