- 1 What is Ragi?
- 2 Benefits
- 3 Why You Will Love This Recipe
- 4 How To Make
- 5 Serving Suggestions
- 6 Step By Step Recipe
- 7 FAQs
- 8 Some other Ragi Flour recipes that you can try are:
- 9 Let's Connect!
- 10 Ragi Dosa Recipe
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.
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.
- Rich in minerals, vitamins, and digestible fibers, and offers excellent nourishment.
- Gluten-free. So it is very good for all who are allergic to gluten and cannot have wheat/semolina etc.
- It helps in reducing weight. How? This is because, being fiber-rich, it makes you feel fuller for a longer period of time thus reducing the food intake. Also, the fat content in Ragi is much lower than all other cereals.
- The low glycemic index makes it good for diabetics.
- Rich in calcium. Normally cereals are devoid of calcium but this millet is an exception. Thus it is good for growing children and for all those who are deficient in calcium. So, now instead of having that calcium pill, include ragi in your diet.
- Suffering from anemia? Start including Ragi in your diet as it is a rich source of iron.
- Excellent baby food as it not only improves digestion but is full of nutrients like iron and calcium.
- Boosts lactation. So, feeding mothers have ragi in some form or the other.
- For more detailed info regarding the benefits of Ragi, read here.
Why You Will Love This Recipe
- Added Fiber of Veggies
- Gets ready
- instantly in 5 minutes
- Crispy just like Rawa Dosa
- Perfect BreakfastEasy to make
How To Make
- Make a thin batter by just mixing Ragi flour, veggies, salt, and water.
- The batter should be like that of the consistency of buttermilk.
- Heat griddle. Grease it lightly and wipe it using a napkin.
- Take a ladle full of batter and keep on pouring it on the griddle, moving your hands as if to draw a circle. Fill the spaces in between with the batter.
- Increase the flame slightly and wait patiently for 30 minutes at least. Drizzle oil on the sides.
- Loosen the edges using a spatula and flip it.
- Cook from the other side till crisp. That's it!
You can serve this Dosa with any chutney, be it coconut chutney or tomato or any other.
Step By Step Recipe
- 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 adding water to it.
Tip: Instead of Ragi flour, you can also use sprouted ragi flour
- For making Ragi Dosa, we need a very thin dosa batter just like that of Rawa Dosa.
- And the second important thing is that you do not have to spread the batter 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 a little more water. But add it little by little only.
- Drizzle oil around it.
- And now, lower the flame, 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 sides, take it off the griddle.
- Serve with love, coconut chutney or tomato onion chutney optional.
Q) How to reduce the rustic taste of Ragi?
There are 2 ways to do it,
- One way to reduce this smell is to roast it slightly.
- The other is to add flavors. Therefore, I try using some flavoring in my Ragi recipes. Like, I have used chocolate in my Ragi Chocolate muffins, banana in Ragi Banana Cake, and a lot of Italian seasonings in Ragi Lavash Crackers. These flavors not only beautifully combat the earthy taste of Ragi and but also make the preparations tasty. So, what to use in Ragi Dosa? I added onions and other veggies and it tasted perfect.
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 that you can try are:
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Ragi Dosa Recipe
Gluten-free, vegan, and as crisp as a Rawa Dosa.
- 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.
- Tomato and onion are musts. Besides these two add whatever veggies you have like capsicum, carrots, etc. You can make it only with chopped onions and tomato also.
- I used half tomato, half onion, one-fourth capsicum, and one-fourth carrot.
- Adjust water as different flours have different absorption consistency. 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.
- Griddle should be hot before pouring the Dosa. Reduce the flame before pouring the dosa batter.
- Once complete, increase the flame to medium high.