Ragi Dosa Recipe | Instant Ragi Dosa | Nachni Dosa Recipe

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Ragi dosa also called Nachni dosa is made with finger millet also known as red millet. This ragi dosa is a vegetarian, diabetic-friendly, fiber-rich, protein-rich and beginner-friendly recipe.

This is one of the healthiest millet as it is high in nutrition and has lots of health benefits.

This ragi dosa turns out crispy, lacy and is served with coconut chutney and sambar by the side.

About Ragi Dosa (Nachni Dosa)

Ragi dosa is a delicious crispy breakfast recipe made with ragi flour, rice flour and rava (semolina) that is flavoured with herbs and spices.

Here ragi means fox millet or red millet which is considered a super food due to its nutritional value. Ragi (Nachni) is rich in fiber and iron making it the best option for growing kids.

This ragi dosa is a vegetarian, diabetic-friendly, fiber-rich, protein-rich and beginner-friendly recipe.

This dosa is mostly served for breakfast or for an evening snack along with a cup of coffee.

Unlike traditional dosa, which needs a bit of planning such as soaking and fermenting, this ragi dosa on the other hand is made instantly without going through the fermentation process as we are going to use ragi flour here.

In India, we prepare varieties of savoury dosa / crepes that are made using different flours, millets and lentils such as green moong dal dosa also called pesarattu, rice flour dosa called “ghaavan”, jowar dosa , wheat dosa , rava dosa, oats dosa to name a few.

These ragi dosas are quick and easy to make and are a healthy snack option for kids when they return hungry from play or school.

At home, we often make this dosa for a quick light dinner or even for lunch as a one-dish meal and serve them with coconut chutney & protein- rich sambar.

The batter that we make for this ragi dosa is very thin in consistency and cannot be spread evenly like we make the traditional dosa.

One must take a ladle full of this dosa batter and pour it over the hot tava / skillet. These often have no circular shape in particular hence apt for beginner cooks.

To make this ragi dosa, I have used store-bought ragi flour, a fine variety of semolina along with rice flour.

For flavour, I have added a paste of ginger-green chillies- cumin seeds along with a handful of coriander leaves, some curry leaves and onions. Adding onions is optional, but it enhances the taste of this dosa.

The batter is rested for 30 minutes and then poured onto a hot tava/griddle and cooked till crispy on both sides.

lngredients

Ragi Flour – To make this dosa, I have used store-bought ragi flour (finger millet).

Rava (Semolina) – Adding rava (semolina) helps in binding the flours.

Rice Flour – Adding rice flour makes this dosa super crisp.

Onions – I have used one finely chopped onion. Onion is optional, but it imparts a nice depth of flavour and texture.

Herbs & Spices – I have added a coarse paste of green chillies, ginger and cumin seeds. Also, few curry leaves along with coriander leaves are added to enhance the flavour.

Curd – Using curd helps gives a nice sourness to the dosa. Also, it helps the dosa to get that lacy texture.

Oil – We will require oil to roast the dosa.

Water – To make the batter.

Serving Suggestions

This crispy dosa is best served with coconut chutney, sambar and tomato chutney.

Storage Option

The dosa batter remains good for about 2 days in the refrigerator. Store in a container and thaw the batter before preparing the dosa.

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How to Make Easy Ragi Dosa (Nachni Dosa)

• In a blender, add green chillies, ginger and cumin seeds. Grind to a coarse paste. (Do not use water).

• In a mixing bowl, add ragi flour, rava (semolina) and rice flour.

• Add finely chopped onions, ginger-chilli-cumin seed paste, curry leaves, finely chopped coriander leaves and salt.

• Add yoghurt.

• Mix all the ingredients well.

• Start adding water little by little at a time to avoid lumps.

• Add 2 cups of water and see that no lumps are formed.

• Cover and let the batter rest for 20-30 minutes. Once rested, add 1 cup of water. We require free flowing consistency of this dosa batter.

• Take a ladle full of dosa batter and spread it over a hot tava/griddle.

• Drizzle some oli on the sides. Cook for 1-2 minutes on medium flame.

• Once cooked, flip and cook from the other side for a minute or two.

• Serve immediately along with coconut chutney.

Note:

For gluten-free dosa, skip semolina / rava and instead add 1 cup of rice flour.

For vegan dosa, skip curd / yogurt.

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