I have been eating this Instant Ragi Dosa twice a week regularly and find that it is not only light on the stomach, but also has helped me maintain and lose weight.

Instant Ragi Dosa | Finger Millet Crepes
Instant Ragi Dosa | Finger Millet Crepes

I have posted a recipe for Ragi Dosa earlier as well. However, that recipe uses equal parts of Ragi Flour and Rice/Wheat Flour. I also uses some yogurt. That dosa tastes great and becomes very crisp as well if you use rice flour. However, in this variation, I have used ONLY Ragi Flour, and the dosa is just as good though softer.

Ragi (called Nachni in Marathi) or Finger Millet is widely used in South India and is one of the easiest millets to digest, not to mention one of the healthiest as well. It is known for its high calcium, iron, and potassium content as well as generous doses of Vitamin C, Vitamin E, and Vitamins counted as B-Complex.

Read more about the nutrition values of Ragi, Nachni or Finger Millet.

Coming back to this recipe for Ragi Dosa, it is very easy to make and uses no other flour. It is also an instant dosa whose batter needs about 5 minutes to make, and each dosa in itself also gets done in 5 to 7 minutes.

Low-calorie, diabetic-friendly ragi dosa

other recipes with ragi

How to Make Instant Ragi Dosa

Some tips before you start:

  • To boost the benefits of eating this dosa, make it on a traditional iron tava.
  • Do make the dosa using ghee as ghee boosts the effectiveness of ragi.
  • Do ensure the tava is hot before you pour the batter onto it; else, you will have a sticky, mushy dosa.
  1. Getting Started
    1. Pound or grind 2 to 3 green chillies, and 1 tsp cumin to a coarse paste. 
  2. Making the Batter
    1. To a bowl of about 1/2 litre capacity, mix together 1/2 cup ragi flour, green chilli-cumin paste, and some salt.
    2. Now, add 1/2 cup water and mix well till you have a smooth paste.
    3. Finally, add 3/4 cup water and mix well to make a thin batter.
  3. Making the Ragi Dosa
    1. Use 1/4 tsp of ghee to grease a tava.
    2. Heat the 9″ tava till it is hot. If you sprinkle water, it should sizzle and evapourate quickly. 
    3. Mix the batter well. You need to do this every time before you make the dosa as the ragi flour tends to settle to the bottom.
    4. Pour 1/3 cup batter onto the pan in a circular motion from outside to inside to form a lacy dosa.
    5. Let the Ragi Dosa cook for about 2-3 minutes.
    6. Using a sharp turning spatula, loosen the edges of the dosa and systematically work your way inwards to loosen the entire dosa from the surface of the tava. If the dosa starts to stick to the spatula at any point in time, gently withdraw the spatula and let the dosa cook some more. 
    7. Flip the dosa over and let it cook for 2 minutes.
    8. Serve hot with Coconut Chutney or then just Chutney Powder (Molaga Podi).
Nachni Dosa | Gluten-free, low-calorie, diabetic-friendly finger millet (ragi) crepes
Nachni Dosa

Recipe for Low-Calorie, Calcium-Rich Ragi Dosa | Nachni Dosa | Finger Millet Crepes

Instant Ragi Dosa | Nachni Dosa | Finger Millet Crepes

Aruna
This recipe for Ragi Dosa (Nachni Dosa) uses ONLY ragi flour. As a result, you have a gluten-free dosa that is rich in calcium, iron, phosphorous and vitamins. This dosa is low on calories and high on nutrition making it the ideal, healthy breakfast; especially if you are on a weightloss journey.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast, Brunch
Cuisine Gluten Free, Indian, Low Calorie, South Indian, Vegan, Vegetarian
Servings 6 Dosas
Calories 77 kcal
Equipment
  • Bowl of 1/2 litre capacity
  • Turning Spatula
  • Tava or Griddle
  • Spoon
  • Small Grinder, or Mortar and Pestle
Ingredients
  
  • 0.5 Cup Ragi, Nachni, or Finger Millet Flour (~100 gms)
  • 1.25 Cup Water
  • Salt to Taste
To Grind
  • 2 to 3 Green Chillies
  • 1 tsp Cumin
To Make the Ragi Dosa
  • 1 tsp Ghee or Oil
Instructions
 
Getting Started
  • Pound or grind 2 to 3 green chillies and 1 tsp cumin to a coarse paste.
Making the Batter
  • In a bowl of about 1/2 litre capacity, mix together 1/2 cup ragi flour, green chilli-cumin paste, 1.25 cups water, and some salt. You should have a thin and flowing batter.
Making the Ragi Dosa
  • Use 1/4 tsp of ghee or oil to grease a 9″ tava.
  • Heat the tava till it is hot. When the tava is hot and you sprinkle some water on it, the water will sizzle and evapourate quickly.
  • Mix the batter well. You need to do this every time before you make the dosa as the ragi flour tends to settle to the bottom.
  • Pour 1/3 cup batter onto the pan in a circular motion from outside to inside to form a lacy dosa.
  • Let the Ragi Dosa cook for about 2-3 minutes.
  • Using a sharp turning spatula, loosen the edges of the dosa and systematically work your way inwards to loosen the entire dosa from the surface of the tava. If the dosa starts to stick to the spatula at any point in time, gently withdraw the spatula and let the dosa cook some more.
  • Flip the dosa over and let it cook for 2 minutes.
  • Serve hot with Coconut Chutney or then just Chutney Powder.
Notes
  • Ensure the tava is hot before you make the dosa; else it becomes mushy.
Nutrition Facts
Instant Ragi Dosa | Nachni Dosa | Finger Millet Crepes
Amount Per Serving
Calories 77 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 55mg2%
Potassium 86mg2%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 4IU0%
Vitamin C 2mg2%
Calcium 72mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Finger Millet Dosa, Instant Dosa, Millet Dosa, Millet Recipe, Nachni Dosa, Ragi Dosa
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

I would love to hear from you!

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