Ragi dosa recipe | Instant ragi dosa | Finger millet dosa | ragi neer dosa recipe
Ragi neer dosa is an easy to make, gluten free, vegan breakfast recipe. Good thing about these neer dosa is there is no need to soak and ferment . It can be ready in 10 minutes.
Dosa / Dose is the most common breakfast item in typical south Indian Kitchen. It is prepared using many different ways and with different ingredients. Here we have the recipe of one of the varieties of dosas which is neer dosa, using ragi / finger millet. It is a typical Malnad and coastal region breakfast. The name neer dose/ dosa is – Since the batter is very thin, like water, it is called Neeru Dosa – neeru meaning water in Kannada. The good thing about this dosa is that there is no need to ferment the batter.
Try these gluten free neer dosa recipes
Kitchen tools we use in our kitchen – https://amzn.to/3iz1Lma
- 1 cup finger millet flour /ragi flour / kezhvaragu / nachani
- 1/4 cup jowar flour or you can use rice flour or you can use only ragi flour
- chopped coriander leaves
- 4 tsp finely chopped 1jeera/cumin seeds
- 1 medium size onion finely chopped
- 1 tsp salt or salt to taste
- 4 green chilies
- 2¼ cup water more or less depends on the consistency of the batter
- oil for the dosa
- Combine ragi and jowar flour in a bowl. Add salt, add water and mix it well.
- consistency should be as shown here(like neer dose batter) cover it and keep it aside for minimum 30+ minutes
- After an hour - mix the batter well. add jeera and chopped onion, coriander leaves and chilies. Mix it well
- Oil the tawa. Heat the tawa on medium high heat.
- Once the tawa is hot, put oil generously and mix the batter once again,
- Pour the batter on the hot tava as shown in the video
- Cover it and cook
- Once it is done(it may take a minute) then flip and cook(this step is completely optional)
- Remove the dosa and serve with chutney.
- Repeat the same procedure with the remaining batter
Before doing the next one remember to:
- oil the tava
- mix the batter again. Also,
- Once you take the lid out, wait for a few seconds before you take the dosa out.
- to get crisp dosa add oil on top as well
- cooking both sides is optional