10 Min Instant Ragi Dosa | Finger Milet Dosa

Everyone loves dosa, but the fermentation and prep time? Not so much. This Instant Ragi Dosa skips the wait and delivers crisp, wholesome results in minutes—no fermentation needed. Served with a bold and punchy ginger chutney (Allam Pachadi), this is a nutritious, gluten-free South Indian breakfast or light dinner you can enjoy anytime.

Ingredients:

For Ragi Dosa Batter:

• 1 cup ragi flour (finger millet flour)

• 1/4 cup rice flour

• 2 tablespoons semolina (rava/sooji)

• 2 tablespoons curd (yogurt)

• 1 teaspoon chopped ginger

• 1 green chili, finely chopped

• 1/2 teaspoon cumin seeds

• Salt to taste

• Water, as needed

• Oil or ghee for cooking

For Ginger Chutney (Allam Pachadi):

• 1 tablespoon oil

• 1 tablespoon urad dal (split black gram)

• 1 tablespoon chana dal (split Bengal gram)

• 2–3 dry red chillies

• 1/2 cup fresh ginger, roughly chopped

• 1–2 teaspoons jaggery (to balance sharpness)

• 1 tablespoon tamarind pulp

• Salt to taste

• Water, as needed

Optional Tempering for Chutney:

• 1 teaspoon oil

• 1/2 teaspoon mustard seeds

• 6–8 curry leaves

Instructions:

Step 1: Prepare Ragi Dosa Batter

1. In a mixing bowl, combine ragi flour, rice flour, semolina, curd, chopped ginger, green chili, cumin, and salt.

2. Add water gradually and whisk until a thin, lump-free batter forms.

3. Rest the batter for 10–15 minutes.

4. After resting, adjust consistency by adding a little more water if needed. Batter should be runny like traditional dosa batter.

Step 2: Make Ginger Chutney

1. Heat 1 tbsp oil in a pan. Add urad dal, chana dal, and red chillies. Roast on medium heat until golden brown. Set aside to cool.

2. In the same pan, add chopped ginger. Sauté on medium heat until lightly browned and fragrant. Let it cool.

3. Combine all roasted ingredients in a mixer jar with jaggery, tamarind, salt, and water. Blend to a smooth chutney.

4. Optional: Heat oil, add mustard seeds and curry leaves. Pour over chutney for added flavor.

Step 3: Cook the Ragi Dosa

1. Heat a dosa pan or non-stick skillet. Grease with oil.

2. Pour a ladle of batter in the center and spread quickly in a circular motion like a regular dosa.

3. Drizzle a few drops of oil/ghee around the edges.

4. Cook on medium heat till the bottom turns crispy and golden. Flip and cook the other side if desired.

5. Fold and serve hot. Repeat for remaining dosas.

Serving Suggestions:

• Serve hot Ragi Dosa with ginger chutney on the side.

• Can be enjoyed with coconut chutney, sambar, or podi too.

Nutritional Note:

• Ragi (Finger Millet) is rich in calcium, iron, and fiber.

• Naturally gluten-free and diabetic-friendly.

• This meal is light, gut-friendly, and perfect for all age groups.