Instant Ragi Rava Dosa | Quick finger millet dosa

Click on the picture to save the recipe on Pinterest

Of all the millets, Ragi has been my favorite and I make so many dishes with it like dosas, idlis, ladoos, cookies and even a cake. But I had not tried a Rava dosa with it, partially because I am scared of such thin dosas which is tricky to get right.

But few months back, I had this sudden mood in the morning to try it for breakfast and imagine my happiness when it came out so perfectly. Hardly took me about 10 mins to make the batter and within 20 mins, our breakfast was ready. 😍

So now, whenever I have not soaked for regular dosas, ragi rava dosas are our breakfast. It has truly become a favorite ❤️ Not only is it filling but very tasty too specially due to the addition of onions, green chillies and coriander leaves in it.

Hope you all try and love it too. I have added all the tips and tricks to get it perfectly. If you still have doubts, you can comment below or message me on my Facebook or Instagram handle – ” Healthy cooking with Mitha ” and I will help. ❤️

Happy and healthy cooking ❤️


Ingredients: { Makes about 10 dosas }

1 Cup = 240 ml

1 Cup Ragi powder / finger millet powder

1/2 Cup Rava/ Sooji

1/4 Cup Rice powder

2.5 to 3 Cups Water ( to make thin batter )

1 medium sized Onion

3 Green chillies

3 Tbsp Coriander leaves

1 tsp Jeera or Cumin seeds

Salt to taste

Ghee or oil to cook the dosa

Step by step recipe:

1. Take 1 Cup Ragi powder, 1/2 Cup Rava and 1/4 Cup Rice powder in a mixing bowl.

2. Now add salt and 2.5 cups water, mixing well with a whisk to form a lump free batter.

3. When the above batter is ready, start chopping onions, green chillies and coriander leaves. Thus the batter gets few minutes of rest too.

Now, add finely chopped onions, green chillies, coriander leaves and cumin seeds/ jeera to the batter. Mix well. Batter ready!

You can make dosas instantly with this batter. No need to ferment the batter.

4. Heat a flat dosa pan till it becomes really hot. Pour a ladle full of dosa batter over it such that it fills the pan.

Just as an example, I have taken two pictures to show how the batter should look in the pan for perfect Ragi Rava Dosa.

If batter is thick and needs more water : The dosa will be thick with less holes and will seem uncooked on the surface.

Not a perfect dosa.. needs more water in the batter.

If your dosa looks like the above one, add about 1/4 to 1/2 Cup water each time till the batter turns perfect.

Once the batter is of perfect consistency, the dosas will turn thin with full of holes like this.


5. Cover and cook on medium to high flame. Add ghee or oil on the sides of the dosa. After a while, the dosa will cook and the thin portions of the dosa will turn brown and crisp.

6. Remove it slowly using the spatula over the edges and then folding it. Repeat the same with the rest of the batter. Serve hot with a chutney of your choice.

Click on the picture to save the recipe on Pinterest


* I usually serve this dosa with either Amma’s tomato chutney as I have served in the above picture or Hing chutney. Both taste amazing with these dosas.

* For Hing chutney, grind together 1 Cup of Coconut with 3 to 4 Red chillies, 1 tsp Tamarind, 1/4 tsp Hing, salt to taste and little water to a smooth paste. I don’t season it. You can season it with mustard seeds and curry leaves fried in coconut oil.

* Please take care of the ratio of Ragi powder to sooji to rice powder for perfect dosas.

* Also, the batter should not be thick and should be thin to get perfect dosas with holes in it. I have explained it with pictures above. You can read it.

* It took me close to 3 Cups of water to get the right texture of the dosas. It might take you few attempts to perfect these dosas.

* This dosa batter does not need fermentation. You can make dosas instantly.

* They come out well in non stick pans. If using cast iron pans, see that it’s seasoned well..else the dosa can stick to the pan.

* You can also add peppercorns and curry leaves to the batter.

* I refrigerate the batter if leftover and it does not change the texture of the dosas. Just adjust the water quantity in case the batter gets thicker on refrigeration.

* One more similar kind of thin dosa that I make is our own Konkani style Panpolos or Neeru dose. It is with rice and tastes so delicious.

* Other recipes with Ragi that I make always:

* Ragi Set dosas

* Ragi Urad idlis

* Instant Ragi Idlis

* Ragi butter cookies

* Ragi Chocolate Cake

* Ragi Malpuas

* Ragi Jaggery ladoos

* You can check all my ‘No rice dosa recipes’ including dosas with millets here –

No Rice dosa recipes Compilation


6 thoughts on “Instant Ragi Rava Dosa | Quick finger millet dosa”

    1. You can add that same amount of Rava instead. That means 3/4 cup Rava for 1 Cup Ragi powder. Rice flour is to make the dosas crispier. So you will get soft dosas if you don’t add rice flour.


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