no grind instant ragi dosa

instant no grind 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.

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 quick ragi dosa and very easy to make. 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 as well as ragi idli.

my step by step photographs for the recipe is 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 dosas.

tips for making instant no grind 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 this dosa to make it more wholesome and spicier.

serve them with any vegetable dish, sambar, dal or any chutney.

how to make instant no grind ragi dosa

  • 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 thinner 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 the 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 coconut chutney.

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

more dosa recipes

no grind instant ragi dosa

4.7 from 10 votes
this nachni dosa is crepes made from finger millet or red millet flour.
Author:Dassana Amit
Prep Time:30 mins
Cook Time:25 mins
Total Time:55 mins
Course:breakfasts
Cuisine:south indian
Servings (change the number to scale):2 to 3
(1 CUP = 250 ML)

INGREDIENTS

  • 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

INSTRUCTIONS

  • take the ragi flour or sprouted ragi flour in a bowl or pan.
  • add the dessicated coconut to it.
  • then add the curd and salt.
  • add water to the mixture and start to mix everything well.
  • the batter should be slightly thin than the regular dosa batter. keep this batter covered for 30 minutes.
  • on a medium hot tava or griddle pour the batter with the help of a ladle and spread it slowly.
  • sprinkle some oil/butter/ghee on top. flip and cook the other side. cook this dosa, the way you cook dosas at home.
  • serve the instant ragi dosa with any vegetable dish, sambar, dal or any chutney.

NUTRITION INFO (approximate values)

Nutrition Facts
no grind instant ragi dosa
Amount Per Serving
Calories 654 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 14g88%
Cholesterol 7mg2%
Sodium 1212mg53%
Potassium 692mg20%
Carbohydrates 93g31%
Fiber 3g13%
Sugar 4g4%
Protein 12g24%
Vitamin A 60IU1%
Calcium 487mg49%
Iron 5.3mg29%
* Percent Daily Values are based on a 2000 calorie diet.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in 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 formally trained both in mainstream indian as well as international cuisines.

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67 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.

  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. 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?5 stars

  4. 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 you5 stars

  5. 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..

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

  7. Thanks Dassana for the recipe, could you please give us some more recipes which are made with ragi and also good for bladder inflammation problems5 stars

  8. Dassana, you are a God send! Thank you for choosing to blog and for being so meticulous, sincere and affable in your approach. I am impressed with your search engine optimisation, your wonderfully detailed recipes with stunning pics to accompany every step, your dedication to reply to every post, answer every query and the variety of recipes. Indian food truly rocks! God bless you and Amit! May you continue to earn accolades and fans across the world and stay as humble and fabulous!
    I loved this recipe and so many others…

  9. hi,
    What’s the difference tastewise , adding milk or curd?
    & how many ml of water did you use here?

    • curd gives a slight sour taste to the dosa. with milk or water you won’t get this taste. water quantity i have not mentioned as depending on the consistency and type of ragi flour, more or less water may be required. but the batter is slightly thin than the dosa batter.

    • thanks anagha. in bangalore, i used to get it from namdhari’s store. it was in a mall, i think it was forum mall. you will get in a very good super store and probably in their organic section. i also saw sprouted ragi flour in fabindia outlet in goa. you can check fabindia website and can buy online also.

  10. Thank you! Can’t wait to try!!
    P.S. Where do you find “Sprouted Ragi Flour”? Does is have another name? How would I ask for this at a market?
    YUMM!5 stars

    • welcome mariza. when leaving in bangalore, i used to get it from namdhari’s store. it was in a mall, i think it forum mall. you will get in a very good super store and probably in their organic section. i also saw it in Fabindia outlet in goa. so you can check fabindia also. since they have a website also. so you can buy online also.

  11. Hi Dassana,

    Loved this recipe. Its quick and easy and as I dont get time to make elaborate stuff in the morning, this was perfect. Though i tried it a month ago, have gotten about writing a comment now 🙂 Thanks for the recipe

    Keerthi5 stars

  12. 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

      • If I’m using onion n tomato instead of cocunut then when should I add it? Just before I’m making the dosa or while making the batter?

        • while you are making the dosa. like we do for uttapams. you can add onions to the batter, but don’t add tomatoes. it is difficult to spread the batter with tomatoes in it.

  13. 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).

    • 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.

  14. 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…

    • 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.

  15. 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.

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