Recipe Cooked, Photographed and Written by Praveena
PrepTime:10 mins CookTime:10 mins Cuisine:Indian
Recipe Card ⇓ Shop ⇓
As I already mentioned many times, at my home, the Sunday brunches , though they are time consuming, they are my most favourite meal to prepare and favourite meal time for my family too.
And for supper time I either prefer any of these Salads or such ‘Mix & Make’ dosa recipes. These simple instant recipes are my any day favourite ones to make, specifically to satisfy my kids hunger pangs on Saturday & Sunday evenings / supper.
Table of Contents:
- Chutney suggestions:
- Health Benefits of ‘Instant Ragi Flour Dosa / Finger Millet Dosa’:
- Other recipes from my blog:
- Step Wise pics Procedure for ‘Instant Ragi Flour Dosa / Finger Millet Dosa’:
- Making the Batter:
- Making the Dosa:
- Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
- Recipe Card & Print:
As per me, the most suitable chutneys / condiments along with this dosa:
- Peanut Chutney / Palli Pachchadi
- Instant Coconut Chutney / Kobbari Pachchadi
- Roasted Tomato Chutney / Tomato Pachchadi
Possible Alterations you can make in, ‘Instant Ragi Flour Dosa / Instant Finger Millet Dosa’:
Instead of whole jeera / cumin seeds you might add same quantity of jeera / cumin powder.
Making a fine paste of ginger-green chillies-cumin can be added too.
Using brown rice flour: White rice flour can be replaced with Brown Rice flour.
Other Additional Ingredients to add: Adding, ¼ to ½ cup of rava / semolina while making the batter, is an option for the dosa to turn crispy. But, note that semolina is not Gluten free.
Adding 1 tablespoon of finely chopped curry leaves, gives a unique aroma.
Adding Curd: While making the dosa batter, using ½ cup of curd / yogurt along with water, is a great option too.
Health Benefits of ‘Instant Ragi Flour Dosa / Easy Finger Millet Dosa’:
Ragi Flour, is a whole grain that is gluten-free, rich in fibre that helps with weight loss and diabetes. It’s packed with iron, calcium, good carbs, amino acids and Vitamin D. Its easily digestible by infants and kids as well. It gives instant energy which lasts up to few hours. In India, ragi / finger millets are purposefully included in daily diet, during summers.
Rice Flour, has fibre content and is the first best option for Gluten Free Flour making it safe for people with Celiac disease / Gluten allergy. But, brown rice flour is far better than white rice flour.
To conclude, this recipe is entirely Gluten free, Dairy Free, Rich in fibre & Iron content. It is absolutely suitable for Diabetic friendly diet and Weight Loss Food / Low Carb Recipes.
Other recipes from my blog:
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Breakfast recipes collection here⇒ Breakfast / Tiffin
Daily Meal Platters collection⇒ Bhojanam / Thali / Meal Platter
Chutney recipes collection⇒ Chutney / Pachchadi / Dip
Related Posts with ‘RAGI’:
- Ragi Porridge (Hot / Cold Breakfast)
- Whole Ragi Idli / Finger Millets Idli (Instant Pot, Stove Top with full video)
- Instant Ragi / Finger Millets Idli (Instant Pot, Stove Top with full video)
- Ragi-Nuvvula Laddu / Millet-Sesame Sweet Balls / Bhakri-Til Laddoo
- Ragi Pindi / Finger Millet Flour – 1 cup
- Rice Flour / Biyyam Pindi – 1 cup
- Whole Jeera / Cumin Seeds – 1 tablespoon
- Fresh Green Chillies – 3 (finely chopped)
- Fresh Ginger / Allam – 1 tablespoon (finely chopped)
- Salt – as per taste
- Fresh Coriander Leaves – 2 tablespoons (finely chopped)
- Finely Chopped Onion – ½ cup
- Grated Carrot – ½ cup
- Cooking Oil – as required
- Fresh Curry Leaves – 1 tablespoon (finely chopped) (optional)
- Fresh Ginger / Allam
- Grated Carrot
Step Wise pics Procedure for ‘Instant Ragi Flour Dosa / Finger Millet Dosa’:
Making the Batter:
Making the Dosa:
- Adjust the salt & spice as per your taste.
- While making the batter, add water little by little, only as much is required.
- Take care that there are no lumps in the batter, it has to be smooth enough to get best dosa.
- Garlic is NOT SUITABLE for this recipe.
- In case you do not have an appropriate dosa pan, use a wide non-stick frying pan.
- Be careful while turning the dosa to the other side, there are high chances for the dosa to tear in between.
- Storage: You can make the dosa mix (adding the flours, salt, spices) and store it in an air tight container in a cool dry place for about 1 week to 10 days. Just add water and grated veggies just before making dosa(s).
- Making the batter well before is not advisable.
- As shown the below pic, I served this dosa with Beetroot Pachadi / Chutney and Mint Leaves Spice Powder / Pudina Karam Podi, which actually gave the additional flavourful taste to the dosa.
- As the flours we added have a quite dull taste, these Ragi Dosa are almost tasteless if eaten without the spicy chutneys.
- If your kids are not ready to eat the chutneys, you might serve with a simple veggie raita.
Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
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Recipe Card & Print:
Instant Ragi Flour Dosa / Finger Millet Dosa
- Wide Mixing Bowl
- Dosa Pan / Pan Cake griddle
- 1 cup Ragi Pindi / Finger Millet Flour
- 1 cup Rice Flour / Biyyam Pindi
- 1 tablespoon Jeera / Whole Cumin Seeds
- 3 count Fresh Green Chillies (finely chopped)
- 1 tablespoon Fresh Ginger / Allam (finely chopped)
- as per taste Salt
- as required Cooking Oil (1 to 1½ teaspoon for each dosa)
- ½ cup Finely Chopped Onion
- ½ cup Grated Carrot
- 2 tablespoons Fresh Coriander Leaves (finely chopped)
- 1 tablespoon Fresh Curry Leaves (finely chopped) (optional)
Making the Instant ragi Dosa batter:
- Gather all the chopped vegetables, flours and other ingredients at one place.
- In a mixing bowl, add the ragi flour, rice flour, salt and jeera / whole cumin seeds.
- Transfer the grated carrot, chopped onion, chopped ginger, chopped coriander, green chillies into the same bowl. Whisk everything gently by pouring water slowly.
Making the Instant Ragi Dosa:
- Put a dosa pan / pan cake griddle on stove top under high flame. When its severly hot, sprinkle little water, scrub off throughout the pan with a piece of onion.
- Gently pour 1 to 1½ ladles of batter,gently spread into a circle. Then pour 1 to 1½ teaspoons of oil across & over the dosa. Let it cook for 2-3 mins.
- Later, using a spatula, very gently try to turn the dosa to the other side. Let it cook this side for 1 more min.
- Now, gently turn the dosa back, and then fold it in the middle, take it into a serving plate.Repeat the same for rest of the batter. Done!
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