Instant Ragi dosa Recipe | How to make raagi dose | Finger millet flour dosa

By Latha on January 23rd, 2016

instant ragi dosa or raagi dose recipe

Instant Ragi dosa recipe explained with step by step pictures. Ragi dosa is prepared using ragi flour or finger millet 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.

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 and curry leaves are the only two ingredients used in this recipe rather than mixing many other flours and calling it as raagi dosa. So obviously this ragi dosa recipe is more beneficial. But add 1 or 2 table spoons of wheat flour or 1/4 cup of urad dosa batter, if the dosas are sticking to the pan. Also if the ragi flour is coarse, it will stick to the pan. In that case blend or grind the batter to get the fine ragi dosa batter. I have already posted tasty Ragi rotti and Ragi mudde (ragi ball) recipes. Do read and try them as well. I have also made a quick video of this instant ragi dosa, which I have embedded it below.

Instant Ragi Dosa Recipe

Preparation time: 5 min
Cooking time: 10 min
Serves: 2

Ingredients: (measuring cup used = 240ml)

  1. 1 cup ragi flour or finger millet flour
  2. 2 tbsp finely chopped curry leaves
  3. Salt as per your taste
  4. 1.5 cup water (little more or less depending on flour quality)
  5. 2 tbsp wheat flour or 1/4 cup dosa batter (only if you do not have well seasoned pan)
  6. 2 tsp cooking oil.

Instructions for making Ragi Dosa:

  1. Take raagi flour and chopped curry leaves in a bowl.ragi flour and curry leaves for ragi dosa or raagi dose
  2. Add in required water and prepare ragi dosa batter having thin flowing watery consistency (approximately 1.5 cups of water for 1 cup of flour). Add in salt and stir well. Please note that ragi needs less salt. Please note that if ragi flour is coarse dosa will stick to the pan. So grind the batter for a minute if it is coarse.preparing batter for ragi dosa or raagi dose
  3. 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. pan for making ragi dosa or raagi dose
  4. 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.making ragi dosa or raagi dose
  5. Close the lid wait for about 10 seconds.making instant ragi dosa or raagi dose
  6. Open the lid, reduce the flame, wait for 5 more seconds, takeout 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.making instant ragi dosa or raagi dose

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.

latha holla veg recipes of karnatakaDear Reader,
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