Why is this dosa recipe called 'instant'?

Unlike traditional dosas that require fermentation, this recipe uses vegan yogurt and a thin batter that rests for only 15 minutes before cooking, making it much quicker to prepare.

How thin should the dosa batter be?

The batter should be very thin, achieved by whisking in two cups of water after the initial rest, allowing it to spread easily without needing a spatula.

Why shouldn't I spread the batter with a spatula?

This recipe is designed for a thin, lacy dosa where the batter naturally spreads on the hot griddle. Spreading it with a spatula would make it too thick and prevent the desired crisp texture.

Can I use brown rice flour instead of regular rice flour?

Yes, the recipe explicitly states that brown rice flour works just as well, offering a similar texture and gluten-free quality.

What are some recommended accompaniments for Instant Ragi Dosa?

Serve these hot dosas with stir-fried vegetables or a flavorful chutney, as suggested in the recipe.

4.7K Views 9 years ago

Instant Ragi Dosa
[Vegan, Gluten-Free]

NM By: Natasha Minocha

Author Bio

Healthy, happy, and sometimes indulgent. As a foodpreneur and a blogger, I’m always surrounded by food.... Read More

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Golden-brown, thin, and crisp Instant Ragi Dosas, garnished with fresh curry leaves, served hot with a side of green chutney.

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Instant Ragi Dosa [Vegan, Gluten-Free]

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Dairy Free

Ragi a very versatile flour and can be used to make a variety of dishes – idlis, cakes, muffins, pancakes, cookies. This simple dosa recipe is made with this rustic, nutrient-rich, gluten-free flour.

Ingredients You Need for Instant Ragi Dosa [Vegan, Gluten-Free]

1 cup ragi (fingermillet flour)
1/2 cup rice flour (brown rice flour works just as well)
1 green chilli, chopped fine
12-15 whole curry leaves
1 pinch hing/ asafoetida
1 teaspoon salt
1/2 cup vegan yogurt
2 cups water
Oil for making dosa

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How to Prepare Instant Ragi Dosa [Vegan, Gluten-Free]

Combine the flours, green chillies, curry leaves, hing, and salt in a large bowl.
Whisk in the yogurt and one cup of water. Let this rest for 15 minutes. Add in another cup of water to make the batter very thin.
Heat your griddle till hot. Lightly grease it and pour a ladle of the batter all over the pan, as evenly as you can. Don't spread the batter with a spatula.
Let it cook for a 30-40 seconds. Carefully flip it over and cook on the other side for another 30-40 seconds. Continue with the rest of the batter. Serve hot with stir-fried vegetables or chutney!

Notes

Amp up the batter with grated vegetables, lots of curry leaves, or different fillings – potatoes, cauliflower, peas, chutney, etc.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.