Ragi Dosa Recipe

Ragi dosa in 3 simple ways. A south Indian breakfast that is wholesome, healthy and nutritious. These are made with finger millets as the main ingredient. Serve them with a chutney or sambar.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time10

Cook Time15

Total Time25

Servings2 people - 6 dosas

AuthorSwasthi

Ingredients (1 cup = 240ml )

Method 1

½ cup ragi flour (fine ground)
¼ cup rice flour or wheat flour (fine ground)
2 tablespoons semolina (fine rava, optional)
2 cups water (¼ to ½ cup more if required)
¼ to ⅓ teaspoon salt (adjust to taste)
½ teaspoon cumin seeds (crushed)
1 green chili (minced, use black pepper for kids)
1 teaspoon ginger (grated or chopped)
5 to 6 curry leaves (fine chopped or coriander leaves)
2 tablespoons onions minced/ very fine chopped
2 tablespoons coriander leaves very fine chopped
2 tablespoons ghee/oil to cook

Method 2 - Ragi dosa

½ cup rice (any rice)
½ cup ragi (100 grams whole grain or ragi flour (¾ cup))
½ cup urad dal (or skinned black gram)
¼ teaspoon methi seeds (or fenugreek seeds or 2 tbsp poha)
salt as needed
2 tablespoon oil (for drizzling)

How to make the recipe

How to make Instant Ragi Dosa (method 1)

In a mixing bowl, stir together ragi flour, semolina, rice flour, onions, chilies, curry leaves, coriander leaves, cumin, salt and ginger. Pour half of the water and begin to mix to a batter. Pour the remaining water in batches and mix to a lump free batter.
The consistency of the batter should be very runny for a thin dosa, slightly thicker for a thicker dosa. Rest aside for 10 to 15 mins while you make your chutney.
Grease your pan and heat it on a medium high flame until really hot. A few drops of water sprinkled on the pan should sizzle and evaporate.
Stir the batter very well as the solids settle at the bottom. Regulate the flame to medium high and begin to pour the batter, moving forward - starting from the edges in a circular pattern to cover the entire pan.
You will have some unfilled pockets, fill them up with the batter. (Check the pictures)
Drizzle 1 teaspoon ghee or oil across the edges & over the dry spots. Let cook for 3 mins on a medium high until the edges begin to leave the pan.
Gently turn with a spatula to the other side and cook for another 1 min. Lastly turn it again and cook until the base is crisp, for another minute. This is just a guideline for timing, it may vary depending on the kind of stove and cookware used.
Remove to a serving plate. Before you make the next ragi dosa, make sure the pan is really hot (not smoking) and give the batter a good stir else the solids settle at the bottom.

Method 2 - How to Make Fermented Ragi Dosa

Rinse ragi and rice together and soak them for 8 hours. Later wash urad dal & methi seeds thoroughly and soak for at least 4 to 5 hours.
Drain them and rinse well. Blend the urad dal with water as needed until frothy and thick. Transfer this to a bowl.
To the same jar, add ragi (or ragi flour) and rice. Blend well with water to a slightly coarse medium batter (not too thick or too runny). Mix this well with little salt. You can avoid salt now and add after fermenting.
Ferment this batter for 6 to 8 hours depending on the climate. The batter must rise at least slightly.
Pour water and bring to a desired consistency. To make crisp dosas keep the batter slightly thick. For thin dosas make the batter slightly thin.
Grease the pan and heat up. The pan must turn hot enough.
Pour 1 ladle of ragi dosa batter and spread it as you like thick or thin. Drizzle some oil or ghee. When the sides leave the pan, flip it and cook on the other side.

NUTRITION (estimation only)