Instant Ragi / Nachni Dosa

When it comes to South Indian crepes, most of us like the crisp Masala Dosa. My folks like the healthy variations too - Oats Masala Dosa and Ragi Masala Dosa. But, its such a lengthy process.
Instant dosa with no baking soda and no overnight fermentation is the most nutritious breakfast I can think of. Try these quick, gluten free finger millet savory crepes to kick start your day.

Ingredients:
Ragi/Nachni/Finger Millet Flour - 1/2 cup
Rice Flour - 1/4 cup
Urad Dal Flour - 1/4 cup
Water - about 1 1/2 cups
Oil or Butter or Ghee
Salt

How to make Instant Ragi Dosa:

• In a mixing bowl, add ragi flour, rice flour, urad dal flour and salt. Mix well. Now add water, little at a time and make a thin batter. I added about 1.5 cups water. Batter must not be too thick nor too runny.
• Heat a flat cast iron or non stick pan. Lightly grease the pan with cooking spray or ghee or butter. Do not add too much oil. Too much oil makes it difficult to spread the batter evenly.
• Pour a ladle full of batter on the hot sizzling pan. Spread it evenly in a circular motion, as thin as possible. Drizzle some more oil. Flip the dosa when the batter dries up and the edges of the dosa start leaving the pan. Roast both sides well.
• Serve hot Nachni Dosa with Coconut Chutney.

If you are not a fan of Ragi, but would love to try some other Instant Dosas, here are some more options.

• Instant Oats Rava Dosa
• Instant Rava Maida Dosa