Instant Ragi Dosa | Nachni Dosa: Gluten-Free, Vegan, Weight-loss Recipe (2024)

I have been eating this Instant Ragi Dosa twice a week regularly and find that it is not only light on the stomach, but also has helped me maintain and lose weight.

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I have posted a recipe for Ragi Dosa earlier as well. However, that recipe uses equal parts of Ragi Flour and Rice/Wheat Flour. I also uses some yogurt. That dosa tastes great and becomes very crisp as well if you use rice flour. However, in this variation, I have used ONLY Ragi Flour, and the dosa is just as good though softer.

Ragi (called Nachni in Marathi) or Finger Millet is widely used in South India and is one of the easiest millets to digest, not to mention one of the healthiest as well. It is known for its high calcium, iron, and potassium content as well as generous doses of Vitamin C, Vitamin E, and Vitamins counted as B-Complex.

Read more about the nutrition values of Ragi, Nachni or Finger Millet.

Coming back to this recipe for Ragi Dosa, it is very easy to make and uses no other flour. It is also an instant dosa whose batter needs about 5 minutes to make, and each dosa in itself also gets done in 5 to 7 minutes.

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other recipes with ragi

• Ragi Sankati (Sangati): Andhra Finger Millet and Rice Balls
• Ragi Ambli | Ambali | Ragi Malt with Buttermilk: A Summer Cooler
• Ragi Idiyappam | Perfect Springy, Soft, Healthy String Hoppers
• Ragi Rotti | Nachni Roti: A Recipe from Karnataka
• Ragi Dosa | Nachni Dosa (Includes Rice/Wheat Flour)

How to Make Instant Ragi Dosa

Some tips before you start:

• To boost the benefits of eating this dosa, make it on a traditional iron tava.
• Do make the dosa using ghee as ghee boosts the effectiveness of ragi.
• Do ensure the tava is hot before you pour the batter onto it; else, you will have a sticky, mushy dosa.

1. Getting Started
   1. Pound or grind 2 to 3 green chillies, and 1 tsp cumin to a coarse paste.
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2. Making the Batter
   1. To a bowl of about 1/2 litre capacity, mix together 1/2 cup ragi flour, green chilli-cumin paste, and some salt.
   2. Now, add 1/2 cup water and mix well till you have a smooth paste.
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   3. Finally, add 3/4 cup water and mix well to make a thin batter.
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3. Making the Ragi Dosa
   1. Use 1/4 tsp of ghee to grease a tava.
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   2. Heat the 9″ tava till it is hot. If you sprinkle water, it should sizzle and evapourate quickly.
   3. Mix the batter well.You need to do this every time before you make the dosa as the ragi flour tends to settle to the bottom.
   4. Pour 1/3 cup batter onto the pan in a circular motion from outside to inside to form a lacy dosa.
   5. Let the Ragi Dosa cook for about 2-3 minutes.
   6. Using a sharp turning spatula, loosen the edges of the dosa and systematically work your way inwards to loosen the entire dosa from the surface of the tava.If the dosa starts to stick to the spatula at any point in time, gently withdraw the spatula and let the dosa cook some more.
   7. Flip the dosa over and let it cook for 2 minutes.
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   8. Serve hot with Coconut Chutney or then just Chutney Powder (Molaga Podi).

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Recipe for Low-Calorie, Calcium-Rich Ragi Dosa | Nachni Dosa | Finger Millet Crepes