Instant ragi dosa recipe using ragi flour and veggies is made without rice and without any fermentation of the batter.

 This recipe is Gluten-free, as well as vegan, and is a healthy & yummy treat to have in breakfast or any other time of the day. It is as crispy as Rawa Dosa but without using any semolina.

Nachni Dosa

I shared with you in my very first post on millets that 2023 is going to be celebrated as the International Year Of Millets. I felt all the nicer when yesterday saw our Prime Minister, Mr. Narendra Modi, speaking on the importance of millets saying that we all must contribute towards Millet Revolution. So, ready to explore the world of millets?

Out of numerous Ragi flour recipes, this one is really quick and easy. This recipe is instant in the sense that it gets ready within seconds. It’s just mixing ragi flour with water. The only time required is in chopping the veggies that too get quickly if you use a chopper or food processor. There is no need to leave this Ragi dosa batter for 5 or 10 or 15 minutes as Ragi is gluten-free.

This Nachni dosa recipe uses neither Urad dal nor rice.

Ragi, no doubt, is one of the most popular as well as the most nutritious millet with a very high percentage of calcium in it but it has a muddy or say earthy and rustic taste. If you are having it since the beginning then you develop a taste for it but the beginners may or may not relish it easily. How to combat that rustic taste? Read the FAQs below and you will have the answer.

Before we have a look at the recipe, let us have a look at Ragi and its benefits. I am sure after knowing these benefits you will enjoy your Dosa all the more.


What is Ragi?

Chocolate-colored Ragi is millet and is thus gluten-free too. It is known by different names in different languages, like Nachni in Marathi, Mandua in Hindi, Finger millet in English, and so on. And do you know, this popular name ‘Ragi’ belongs to the Kannada language?

Ragi or Finger millet is an extremely nutritious millet seating on the topmost pedestal of millets. Apart from other nutrients, Ragi is extremely rich in calcium and iron. 344 mg of calcium and 3.9 mg of Iron in just 100 g! No other millet is nearby also.

Read: All About Millets



Ragi, being a millet is a storehouse of benefits.

Why You Will Love This Recipe


How To Make 


Serving Suggestions

You can serve this Dosa with any chutney, be it coconut chutney or tomato or any other.


 Step By Step Recipe

Tip: Instead of Ragi flour, you can also use sprouted ragi flour

Add chopped veggies in ragi flour

Make thin Ragi dosa batter

Pour ragi dosa batter on the hot griddle

Instant Ragi Dosa

Flip it carefully

cook from the other side

Instant Ragi Dosa


Q) How to reduce the rustic taste of Ragi?

There are 2 ways to do it,

Q) Do I need to rest the ragi dosa batter?

No, not at all. Just make the batter and make Dosas.

Q) What should be the consistency of this instant ragi dosa batter?

It should be very thin just like buttermilk.

Q) Do I need to add rice flour or semolina to this batter?

No, nothing is added.


Some other Ragi Flour Recipes:


Let’s Connect!

Thank you for reading this post. If you have liked this Ragi Dosa recipe then do let me know by leaving a comment below.

Thank you for reading this post. If you have liked this recipe then do let me know by leaving a comment below. Your feedback fuels my enthusiasm. You may share this post with your dear ones by clicking on the little buttons below. You may follow me on  Facebook   Pinterest  Instagram for the latest recipe updates. Thank you!



Ragi Dosa Recipe

Gluten-free, vegan, and as crisp as a Rawa Dosa.
Course Breakfast
Cuisine Indian


  • 1/2 Cup Ragi Atta Finger Millet Flour
  • 1/4 Cup Mixed Veggies Chopped Finely
  • As Per Taste Salt
  • 1 Cup Water
  • 4 tsp Oil


  • Chop veggies very finely. Better to use a chopper or food processor.
  • Take ragi flour, add veggies, salt, curry leaves and make a thin batter by water to it.
  • For making Instant Ragi Dosa, we need a very thin dosa batter just like that of Rawa Dosa.
  • Do not spread it like normal dosa. Instead, you put it on the griddle through a ladle. The ladle should not touch the griddle. Just keep on pouring the batter making a round shape. Fill the spaces in between by pouring more of the batter.
  • When you pour the batter, it should get porous. If not then this means the batter is thick and you need to add little more water. ut add it little by little only.
  • Drizzle oil around it.
  • And now, increase the flame slightly and let the dosa get cooked and crisp. Do not touch it or try to flip it for the first 30 to 40 seconds. You need to wait patiently.
  • Using a spatula, carefully loosen the sides then gently flip it.
  • Cook from the other side.
  • When cooked from both the sides, take it off the griddle.
  • Serve with love, tomato onion chutney optional.


  1. Tomato and onion are musts. Besides these two add whatever veggies you have like capsicum, carrots, etc.
  2. You can make it only with chopped onions and tomato also.
    I used half tomato, half onion, one-fourth capsicum, and one-fourth carrot.
  3. Adjust water as different flours have different absorption consistency.
  4. The batter should be like of buttermilk consistency. And when you pour it on griddle it should get porous. If not , then add one or two teaspoon water more.
  5. Griddle should be hot before pouring the Dosa. Reduce the flame before pouring the dosa batter.
    Once complete, increase the flame to medium high.
Keyword Instant Ragi Dosa, Nachni Dosa

15 Responses

  1. I ♥ Dosas. Ragi Dosa, I have had once or twice. Your detailed post outlining its health and nutrition benefits makes me realize that I should have it more often. Thanks for the nudge.

  2. Ragi Dosa is also looking yummy! My daughter loves Disa. This is the healthier option of Dosa. Will try, Thanks for sharing.

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