millets
Crispy Instant Ragi Dosa (No Fermentation 15-Minute Breakfast)
Lacy, paper-crisp, and ultra-quick breakfast dosa prepared with Finger Millet Flour (Ragi), rice flour, finely chopped onions, green chillies, crushed cumin, and fresh herbs. Ready in 15 minutes with zero fermentation.
Choose Your HealEx Millets For This Recipe
From mineral-rich Foxtail Millet (Korralu) for daily khichdi and pulao, to calcium-packed Finger Millet (Ragi) for traditional mudde, dosas, and healthy drinks, HealEx brings you farm-cleaned, unpolished native millets.
HealEx Foxtail Millet Whole Grain (Korralu)
Unpolished whole foxtail millet grains rich in slow-release complex carbs, dietary fibre, and copper. Ideal for khichdi, pulao, pongal, and curd rice.
HealEx Foxtail Millet Powder / Flour (Korralu)
Naturally gluten-free foxtail flour. Perfect for healthy rotis, instant dosas, idli batters, and porridge.
HealEx Finger Millet Whole Grain (Ragi)
100% natural, farm-cleaned whole ragi grains. Excellent for sprouting, making homemade ragi malt, and fermenting idli batters.
HealEx Finger Millet Powder (Ragi Flour)
Finely milled pure ragi flour packed with calcium and iron. The essential ingredient for authentic Karnataka Ragi Mudde, crispy dosas, and soft rotis.
HealEx Ragi Malt Powder
Traditional wholesome ragi malt mix. Just boil with milk/water and jaggery for kids, active adults, and elders.
Ingredients
12 items for 4 servings
Kitchen Measurement Guide (Grams & Spoons):
All ingredients are listed in exact grams for precision: 1 tablespoon (tbsp) = ~15 grams (or 15ml) | 1 teaspoon (tsp) = ~5 grams | 1 cup raw millets/channa = ~200 grams.
- HealEx Finger Millet Powder / Flour (Ragi)120g (1 cup) Shop
- Rice Flour (for crispiness)60g (0.5 cup)
- Fine Rava / Semolina (optional for extra crunch)30g (0.25 cup)
- Fresh Curd / Yogurt60g (0.25 cup)
- Water550ml (approx 2.5 cups, thin watery batter)
- Onions (very finely chopped)80g (1 medium)
- Green chillies & Ginger (finely chopped)15g (2 chillies, 1 tsp ginger)
- Cumin seeds (Jeera)5g (1 tsp)
- Crushed black pepper3g (0.5 tsp)
- Fresh coriander & Curry leaves15g (chopped)
- Cooking Oil or Ghee30ml (for roasting)
- Saltto taste
Method & Step-by-Step Instructions
Follow each step carefully for the authentic aroma and taste
- 1
In a large mixing bowl, combine HealEx Ragi Flour, rice flour, rava, and salt.
- 2
Add 60g curd and 550ml water gradually, whisking well to form a thin, runny, buttermilk-like consistency (similar to Rava Dosa batter).
- 3
Add finely chopped onions, green chillies, ginger, cumin seeds, crushed black pepper, curry leaves, and coriander. Let the batter rest for 10 minutes.
- 4
Heat a cast iron tawa until smoking hot. Stir the batter thoroughly before pouring (flour tends to settle at the bottom).
- 5
Pour a ladleful of batter from a height of 3-4 inches starting from the edges toward the centre, allowing holes to form naturally. DO NOT spread with a ladle.
- 6
Drizzle 1 tsp oil/ghee around the edges and in the holes. Cook on medium-high flame for 2-3 minutes until the underside turns dark golden and crisp.
- 7
Flip gently and cook the other side for 1 minute (or fold directly if preferred extra crisp).
- 8
Serve piping hot with fresh coconut chutney, spicy tomato-onion chutney, or podi.