If you're looking to add a nutritious spin to your traditional South Indian breakfast, this Ragi Dosa Recipe is just the one for you. Ragi, also known as finger millet, is rich in calcium, fiber, and iron, making it a fantastic addition to a balanced diet. This dosa is naturally gluten-free and ideal for anyone seeking a low-GI, diabetic-friendly meal option without compromising on taste.
Unlike regular dosa batter that requires fermentation, this instant ragi dosa is quick and easy to prepare—perfect for busy mornings or lazy weekend brunches. The batter combines ragi flour with rice flour and semolina, resulting in a crispy texture with earthy flavors. Pair it with coconut chutney or sambar for a satisfying, guilt-free meal.
Whether you're exploring millets or simply want a lighter breakfast, ragi dosa offers both health and taste in a single crisp bite.
This instant ragi dosa is a wholesome South Indian breakfast made from finger millet flour, ideal for weight watchers and diabetic diets.
In a mixing bowl, combine ragi flour, rice flour, semolina, salt, cumin seeds, onions, green chili, coriander, and curry leaves. Add water gradually to make a thin, pouring consistency batter.
Let the batter rest for 10 minutes. This helps semolina absorb moisture and results in crispier dosas.
Heat a non-stick or cast iron dosa pan over medium-high heat. Once hot, drizzle a few drops of water to check the heat—it should sizzle and evaporate immediately.
Stir the batter well before each pour. Use a ladle to pour from a height in a circular motion, spreading the batter thinly. Don’t spread like regular dosa; let it form holes naturally.
Drizzle a little oil around the edges. Cook on medium heat for 2–3 minutes or until the edges lift and the bottom turns golden brown. No need to flip.
Remove and serve immediately with coconut chutney or sambar.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.