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Instant Ragi Dosa

Instant Ragi Dosa is gluten-free, vegan, and as crisp as a Rawa Dosa.

Prep Time 3 minutes
Cook Time 3 minutes
Servings 4 Dosas


  • 1/2 Cup Ragi Flour
  • 1/4 Cup Mixed Veggies Chopped Finely
  • As Per Taste Salt
  • 1 Cup Water
  • 4 tsp Oil


  1. Chop veggies very finely. Better to use a chopper or food processor.
  2. Take ragi flour, add veggies, salt, curry leaves and make a thin batter by adding water to it.
  3. For making Instant Ragi Dosa, we need a very thin dosa batter just like that of Rawa Dosa.
  4. Do not spread it like normal dosa. Instead, you put it on the griddle through a ladle. The ladle should not touch the griddle. Just keep on pouring the batter making a round shape. Fill the spaces in between by pouring more of the batter.

  5. When you pour the batter, it should get porous. If not then this means the batter is thick and you need to add little more water. ut add it little by little only.
  6. Drizzle oil around it.
  7. And now, increase the flame slightly and let the dosa get cooked and crisp. Do not touch it or try to flip it for the first 30 to 40 seconds. You need to wait patiently.

  8. Using a spatula, carefully loosen the sides then gently flip it.
  9. Cook from the other side.
  10. When cooked from both the sides, take it off the griddle.
  11. Serve with love, tomato onion chutney optional.

Recipe Notes

  1. Tomato and onion are must. Besides these two add whatever veggies you have like capsicum, carrots etc. You can make only with tomato and onion also. 
  2. I used half tomato, half onion, one-fourth capsicum, and one-fourth carrot.
  3. Adjust water as different flours have different absorption consistency. The batter should be like of milk consistency. And when you pour it on griddle it should get porous. If not , then add one or two teaspoon water more.
  4. Griddle should be hot before pouring the Dosa. While pouring reduce the flame. Once complete, increase the flame to medium high.