Instant ragi dosa Recipe | How to make raagi dose | Finger millet flour dosa
By Latha on January 23rd, 2016
Instant ragi dosa recipe explained with step by step pictures. Ragi dosa is prepared using ragi flour or finger millet flour, rava, rice flour and curry leaves. Don't forget to include this healthy ragi dosa in your diet if you are suffering from high blood sugar. Both Ragi and curry leaves are very effective in maintaining the blood sugar level.
This is an instant ragi dosa recipe. Click this link if you are looking for fermented ragi dosa recipe.
I have listed this under breakfast and diabetic recipes. Generally diabetic patients will have this ragi dosa for dinner instead of rice. You can serve this ragi dosa with chutney or sambar or any other curries.
Ragi flour, rava, rice flour and curry leaves are the main ingredients used in this recipe. However if you have a well seasoned pan or if you are using non-stick pan, then you can skip rava. Sometimes I prepare ragi dosa with just ragi flour and curry leaves. Then it will be more beneficial.
There are many ways to prepare instnat ragi dosa. You can add 1/4 cup of wheat flour or 1/4 cup of urad dosa batter, if you don't want to use rava and rice flour. I have posted many ragi recipes on this website, which you can find under ragi recipes section. Ragi rotti and Ragi mudde (ragi ball) recipes. Do read and try them as well. I have also made a video of this instant ragi dosa recipe with Kannada narration and English subtitles, which I have embedded it below. Kindly have a look.
Preparation time: 5 min
Cooking time: 10 min
Serves: 2
Ingredients: (measuring cup used = 240ml)
- 1 cup ragi flour or finger millet flour
- 1/4 cup medium rava
- 1/4 cup rice flour
- 1 tbsp finely chopped curry leaves
- 1/2 tsp cumin seeds
- Salt as per your taste
- 2 cups water (little more or less depending on flour quality)
- 2 tsp cooking oil.
Instructions for making ragi dosa:
- Take raagi flour, rava and rice flour in a bowl.
- Add in chopped curry leaves, cumin seeds and salt. Give a quick mix.
- Add in required water and prepare ragi dosa batter having thin flowing consistency (I have used around 2 cups of water).
- Now take the cast iron pan or non-stick pan. Keep the stove at high flame and wait till the pan becomes sizzling hot. To check whether it has reached the proper heat, sprinkle little water on the pan and the water shall sizzle and evaporate. If it is an Iron pan smear oil using a small onion or a carrot.
- To make raagi dosa we have to pour the dosa batter on the hot pan and it will spread on its own. Just like how we make neer dosa or rava dosa. Before making each raagi dosa, stir the batter very well with the ladle.
- Close the lid wait for about 10 seconds.
- Open the lid, reduce the flame, wait for 5 more seconds, take out the raagi dosa from the pan by using a flat spatula. If you find any difficulty in taking out the ragi dosa from the pan, mix little wheat flour or urad dal dosa batter and then try again. Serve it with chutney or sambar.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
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