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Instant ragi masala dosa

ragi-dosa-recipeRagi also called finger millet or red millet. In Marathi it  known as Nachani. Red millet is rich source of calcium, iron and protein. Hence it is extremely good for vegans.

Ragi dosa can be preferred among other dosas for its nutrient value . Ragi or Red millet is good for Diabetic patient as it help to keep insulin level in control. It is also good for lactating mothers, for toddlers, for postmenopausal women as after menopause, requirement of calcium increases. Ragi can be used in many forms, some of them are Ragi ladoo, Ragi bhakari, Ragi porridge, Ragi cookies and Ragi halva.

    Nutrient values per serving:

Calcium Carbohydrates Fibre Fat Protein Iron
350 mg. 72.6gm. 3.6gm 1.3gm. 7.7 gm. 3.9 mg.


  1. 1/4 cup Rice Flour
  2. 1/4 cup Sour Curd
  3. 1 Onion, finely chopped
  4. 1 Green Chilli, finely chopped
  5. 1 tablespoon finely chopped Coriander Leaves
  6. Cooking Oil, for shallow frying
  7. 1½ cups Water
  8. Salt to taste

For Tempering:

  • 1/4 teaspoon Mustard Seeds
  • 1/2 teaspoon Cumin Seeds
  • 5-7 Curry Leaves
  • 1 teaspoon Oil

Preparation Time: 35 minutes
Cooking Time: 15 minutes
Serves: 2 servings


  1. Take ragi flour, rice flour, chopped green chillies and curd in a large bowl.
  2. Add 1½ cups water and salt. Mix well and keep batter aside for 30 minutes to settle. Batter should have pouring consistency like buttermilk. If required, add more water to get the required consistency.
  3. Batter for ragi dosa should not be as thick as normal dosa; it should have watery consistency.
  4. Add chopped onion and coriander leaves and stir to mix well.
  5. Add 2 tablespoons grated carrot, 2 tablespoons chopped capsicum (in step-3) and other preferred vegetables to make it even healthier – perfect for kids.
  6. Heat 1-teaspoon oil in a small pan for tempering. Add mustard seeds. When they begin to crackle, add cumin seeds and curry leaves. Remove pan from flame and pour tempering over batter.
  7. Heat dosa tawa/griddle over medium flame. Stir the batter before making each dosa. When tawa is medium hot (see tips), smear oil on the surface, take ladle full batter and pour it over tawa (from the 2-3 inches height) from center to the side in circular motion. Try to keep few empty gaps in between to allow it cook evenly. Do not spread the batter. Drizzle 1-teaspoon oil around the edges of dosa and cook until color of top surface changes to brown, it will take approx. 1-minute over medium flame.
  8. Ease out dosa with spatula and flip it over another side, cook for 30-40 seconds over medium flame.
  9. Turn off flame. Fold crisp and hot ragi dosa and transfer to a serving plate.
  10. Serve hot homemade raagi dosa with green coconut chutney or red chilli coconut chutney and sambar for breakfast or evening snack.

So please do try at home and leave us a comments.

About Dr.Tasnim Maner

Dr. Tasnim Maner has earned her B.H.M.S degree in Homeopathy from DSHM College, Pune. She has been contributing as a Medical and health consultant since past 5 years. Dr. Tasnim has been taking more diversified cases like diabetes, skin, asthma. arthritis, and more and treated successfully through homeopathic treatment. She has also been working as health consultant for weight loss / gain program.

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