Finger millet / Ragi/ Nachni is one of the healthiest grains. It is a rich source of Calcium, Iron, Protein, Fiber and is a gluten-free food. It is very commonly used in India. It is given to infants, aging and ailing people as it is very easy to digest. It is also good for people who are on gluten free diet, diabetics and anaemics. Regular consumption  of finger millet helps in development of bones in growing children and also in maintenance of bone health in adults. It also keeps diseases such as osteoporosis at bay. With so many health benefits, it would be a sin not to add it to your pantry 😃

It can be had in various forms. There is a preparation called nachni satva (finger millet pudding) which is made by Goans. It is time consuming, but absolutely delicious!! It is also had in the form of a bhakri (unleavened finger millet flat bread) by people in the western parts of India. In South India, it is had in the form of ragi idli or dosa.

There are two versions of ragi dosa that I make. One is the regular one with urad dal and requires fermentation. This one is an instant dosa, which does not require fermentation. Also, since it is spiced, it can be had stand alone, without any chutney, masala or sambar and can be a quick breakfast. I usually make this one with the buttermilk that is left after I have churned the butter out.

Level Easy


1 cup ragi flour ( I use organic sprouted ragi flour as it is healthier, but any ragi flour may be used)

1/2 cup rava/semolina

1/2 cup rice flour

4 cups buttermilk ( this is approximate, the batter should be really thin like a rava dosa batter. You can also add water to the curd so as to get thin consistency, mix well and use instead of butter milk)

1 tbsp cumin seeds/jeera

5 black peppercorns whole or crushed

1-2 green chillies, finely chopped

1 inch ginger, grated


10 curry leaves

2 finely chopped onions

Handful of Coriander leaves, finely chopped ( have skipped as I was in a rush)

Oil or ghee for roasting


  1.  Take all the above ingredients except oil in a bowl and mix well. Let it rest for a minimum of 30 minutes.
  2. Place a non stick dosa pan on medium heat.
  3. Season it with oil.
  4. Pour 2 ladles of the batter on the hot non stick dosa pan. Do not overlap the batter. Also, do not spread it.
  5. As the consistency of batter is very thin, when you pour the batter on the tava, it will give a netted effect like a rava dosa. It is meant to be this way. Let it cook. Drizzle some oil from the sides.
  6. Once the edges become crispy and leave the sides of the pan, flip it.
  7. Drizzle some more oil, let this side cook and take it off the flame.
  8. Repeat the process for other dosas.
  9. Serve hot, as is, or along with masala (potato veggie) or sambar or chutney.