Instant raagi dosa / Red millet pancake


Summer brought rather busy days… travel, writing, meetups, driving lessons… a flurry of activities that kept me away from the blog. I cooked, clicked photos, made notes, but somehow did not find the respite to post those recipes. Today though, I was keen to make an extra effort and write about a new experiment. After all, blogging helps me as well. It is like a journal, which I can leaf through to revisit old recipes.

Today’s post is on instant raagi dosa i.e. pancake of red millet flour. Ideally, dosa (a South Indian pancake preparation) is made of naturally fermented batters of grains and lentils, which requires planning of at least a day ahead. Now and then, though, one gets an impromptu craving to enjoy it. At such times, the pancake tricks come handy. Using some of those, I made this vegan raagi dosa. I used a mix of fruit salt and lemon juice (instead of yogurt or buttermilk) to get the fluffy texture and savory taste.


Makes six pancakes


2 cups of raagi (red/ finger millet) flour
1/2 cup besan (gram flour)
Juice of half a lemon
2-3 green chilli peppers
1 inch piece of ginger
Handful of coriander leaves
salt to taste
1/2 teaspoon turmeric powder
1/2 teaspoon ajwain/ carom seeds (optional)
2-3 teaspoon of oil
2 cups of water
1/2 teaspoon plain fruit salt (can be substituted by pinches of baking powder)


  1. In a bowl, combine raagi flour, besan, turmeric powder, oil, ajwain seeds.
  2. Blend together green chillies, ginger, coriander, salt, lemon juice, and a cup of water.
  3. Add this blend slowly to the flour bowl and mix thoroughly, taking care of not to form any lumps.
  4. Add one more cup of water to make a thin batter of pancake.
  5. Just before, taking out the dosas, add fruit salt and mix it with the batter.
  6. Apply a thin coat of cooking oil on a non-stick pan and heat it.
  7. Pour a ladle or two of the batter on heated pan, swirl it to make a round-shaped pancake.
  8. Let the bubbles appear, and cover pan with a lid till the dosa is done.
  9. Take it off the pan and let cool on rack.

It can be served with any side of a curry or stir-fry. Today for instance, we had with a simple warm curried salad of greens.