Starting your day with a nutritious meal has never been easier. Ragi (finger millet) is an ancient grain packed with dietary fiber, protein, calcium and iron. It even contains essential amino acids not commonly found in cereals. All these nutrients mean a small serving keeps you full longer and fuels your body for a busy morning. Unlike heavier options, ragi is naturally gluten-free and light on the stomach, making it an ideal choice when time is short.
Even better, we can prepare ragi dosas in a flash. This instant dosa mixes ragi flour with rice flour and a bit of yogurt (curd) into a thin batter – no overnight fermentation needed. The yogurt gives the batter a hint of sourness and helps keep the dosas tender. Simply ladle the batter onto a hot griddle, drizzle with ghee or oil, and cook until golden and crisp. In under 30 minutes you’ll have a stack of healthy, protein-rich dosas ready to go – perfect for any rushed weekday morning.
Instant Ragi Dosa Recipe
Ingredients
1 cup ragi flour (finger millet flour)
½ cup rice flour (for extra crispiness)
¼ cup plain yogurt (curd)
½–1 cup water (to make a thin, pourable batter)
Salt to taste
½ teaspoon cumin seeds (or a pinch of black pepper)
Optional: finely chopped green chili, ginger, onion or cilantro for extra flavor
Oil or ghee (for cooking)
Method
1. In a bowl, whisk together the ragi flour, rice flour, salt and cumin seeds. Stir in the yogurt.
2. Gradually add water, whisking to make a smooth, lump-free batter (consistency like heavy cream). Let it rest for 5–10 minutes to allow the flours to hydrate.
3. Heat a nonstick or cast-iron skillet over medium-high heat. Once hot, stir the batter again and pour a ladleful onto the pan, spreading it thin in a circular motion.
4. Drizzle a little oil or ghee around the edges and on top of the dosa. Cook for 2–3 minutes until the edges lift easily and the underside is golden and crisp.
5. Flip the dosa and cook the other side for another 1–2 minutes, until lightly browned. Transfer to a plate.
6. Repeat with the remaining batter. Serve the hot crispy ragi dosas immediately with the tomato chutney below (and optionally coconut chutney or a side of buttermilk).
Spicy Tomato Chutney Recipe
This tangy, vibrant chutney pairs perfectly with mild dosas.
Ingredients
3–4 ripe tomatoes, chopped (about 250g)
3–4 garlic cloves, roughly chopped
2–3 dried red chilies (adjust to your spice level)
1 tablespoon oil
½ teaspoon mustard seeds
A few curry leaves
Salt to taste
Optional: a pinch of turmeric or a small piece of ginger
Method
1. Heat the oil in a pan. Add a pinch of cumin seeds (optional) and the dried red chilies; fry briefly until the chilies darken and crisp.
2. Add the chopped garlic (and ginger if using) and sauté until fragrant.
3. Stir in the tomatoes and salt. Cook on medium heat, stirring occasionally, until the tomatoes soften and most of the liquid evaporates.
4. Turn off the heat and let the mixture cool slightly. Transfer to a blender and grind into a smooth (or slightly coarse) chutney without adding any water.
5. For the tempering (tadka), heat a teaspoon of oil in the same pan. Add the mustard seeds and let them sputter. Quickly add the curry leaves and an extra dried chili; fry for a few seconds.
6. Pour this hot tempering over the tomato chutney and stir well. The chutney is now ready to serve alongside your dosas. (Tempering the chutney with mustard and curry leaves “takes it to a new level and adds aroma”.)
Serving Tips
Pair these nutty, wholesome dosas with the spicy tomato chutney and a cooling side. A steel tumbler of buttermilk or a cup of masala chai completes the comforting breakfast tableau. This dish is not only quick and easy but also nourishing – a smart way to enjoy a wholesome Indian breakfast on a busy morning.
The Pinch of Masala 