Ragi Dosa is a healthy and nutritious South Indian crepe made using finger millet. Ragi Dosa Recipe is given in 2 ways here which includes instant ragi dosa and fermented ragi dosa. Ragi dosa is a great alternate to traditional dosa. Learn to make Ragi Dosa Recipe with step by step pictures and video.
Ragi Dosa using ragi flour and rice flour is an instant version. This is my go to recipe whenever I run out of dosa batter. This comes out nice crispy and tasty and I love it so much.
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What is Ragi Dosa?
Ragi Dosa is a healthy, gluten free South Indian crepe made using ragi or finger millet. This dosa can be made in 2 ways one is the instant version which comes handy when you are in a hurry and another is the fermented version.
Ragi is called by different names : Ragi as it is popularly known in Kannada, Fingermillet in English, Kezhvaragu or Keppai in Tamil, Ragulu in Telugu, Mandika in Hindi and Nachni in Marathi
Ragi translates to ‘finger millet’ and dosa is ‘crepe’ so basically ragi dosa is finger millet crepes. Ragi is a highly nutritious grain that is rich in calcium, iron, and fiber. It is one of the ancient grains and one of the first foods that is introduced to babies.
Fermented ragi dosa batter can be stored and used for 3-4 days but instant version should be used up quickly just within a day. Ragi Dosa goes well with any chutney. I prefer coconut chutney the best.
When ever I run out of dosa batter this ragi dosa comes to rescue as it can be made instantly. This is one of the healthy dosa recipes which is perfect for diabetics too. Kids won’t complain too as it is crispy and tasty that they would ask for more.
I usually make finger millet flour at home. If you have no time to sprout finger millet then just wash, dry, roast and grind it. However you can buy ragi flour from stores for ease and convenience.
Similar Recipes
Ragi is a wonder grain that is healthy, nutritious and wholesome so try to include it in your regular diet. This is one of the gluten-free options to incorporate more nutritious grains into your diet.
I have shared 2 versions here : Instant Ragi Dosa and Fermented Ragi Dosa
The instant version can be made quickly and comes handy when you are in a hurry. Fermented Ragi Dosa batter takes time to make but we can store the batter for few days and make idli or dosa.
Ragi Dosa Video
Ragi Dosa Ingredients
- Ragi flour – Regular finger millet flour or sprouted finger millet flour can be used.
- Rice flour – Raw rice flour suits best for this recipe.
- Spices – Green chili and cumin seeds are added. Additionally you can add ginger too.
- Oil – Oil is needed to be drizzled while making dosa.
- Salt & Water – Add salt to taste. Water should be added little by little to get a watery consistency.
How to make Ragi Dosa Step by Step
1.To a mixing bowl add 1 cup ragi flour, 1/4 cup rice flour, 1 green chili finely chopped, 1 teaspoon cumin seeds and salt to taste.
2.Mix this well first.
3.Add water little by little.
4.Whisk it well to avoid lumps.
5.The batter should be thin and watery like shown. Rest for 15 minutes not must but I recommend resting time.
6.Heat dosa tawa, it should be really hot. To test sprinkle water you should hear a sharp shh sound and water should sizzle then the temperature is perfect.
7.Take a laddle full of batter and pour it first in the outer circle, then pour to fill in the center to fill the uncovered areas like how we do for rava dosa. When you pour bubbles should form only then you will get perfect crispy dosas. The dosa should be thin so don’t pour over then we will get thick dosas.
8.Drizzle oil. Mix the batter well each time before pouring as the flour might get settled at the bottom.
9.Cook in medium flame. Once you see the top cooked, you can either flip over cook then remove else just fold and serve.
10.Fold.As its thin no need to flip and cook but if you prefer extra crispy dosa then flip over cook for a minute then fold and serve.
11.Fold and serve hot!
Serve hot with chutney of your choice. I served it with coconut coriander chutney.
Fermented Ragi Dosa
Ragi Dosa using fermented batter comes out tasty too. You an make the batter and make idli or dosa. Actually when the batter is fresh you can use it for making idlis then use it for making dosas.
Ingredients
- 1 cup ragi flour
- 1 cup idli rice
- 1/2 cup urad dal
- 1 teaspoon methi seeds
- salt to taste
- water as needed
Step by Step
1.To a mixing bowl take idli rice urad dal and methi seeds. Rinse it well then soak it for 5 hours.
2.Rinse it well at least twice. Drain water and transfer to a mixer grinder and start grinding.
3.Sprinkle water as and when the batter is dry. Grind it to a smooth fluffy batter like we grind for idli batter. Transfer the batter to a tall container.
4.Add ragi flour to it.
5.Mix this well first without any lumps. Then add required salt and mix well.
6.Keep covered and allow it to ferment for 8-10 hours. I left it overnight in a warm place in the kitchen. See the batter is fermented now. Mix really well. You can use this batter as such for idli.
7.Take a portion of the batter and dilute with water to make dosa.
8.Heat dosa tawa. In medium flame add the dosa batter to the dosa tawa and keep spreading in circular motion outwards. Drizzle oil and cook for few seconds.
9.Cook in medium flame.
10.When the dosa gets slightly browned turn over to other side and cook for few seconds then flip over and fold it.
Fermented ragi dosa is ready to serve!
Expert Tips
- For the instant version make sure to add water little by little to have control. The batter should be runny but be able to pour.
- Mix the batter well each time before pouring as the flour might get settled at the bottom.
- Resting the batter is really not needed. But sometimes I make the batter may be 15-30 mins prior and make the dosa too.
- Make sure to pour the dosa to a thin layer which yields crispy dosas. The key to crispy dosas is have the batter very watery.
- You can add ginger, onion along with the instant version batter for a variation.
- Using a cast iron dosa tawa is best. Tawa should be really hot and the consistency of the batter does matter too. If the batter is thick then the dosas will be thick too.
- For fermented version you can alternate idli rice with any short grained rice or even brown rice.
- The time take for fermentation process varies from region to region as it depends on the climatic conditions there.
- Make sure to rinse the ingredients well before soaking.
FAQS
1.Is Ragi dosa healthy?
Yes ragi dosa is a healthy and wholesome as ragi is a highly nutritious grain. This grain keeps you fit and healthy so make sure to include it in your diet regularly.
2.Is ragi easy to digest?
Yes ragi is anti-diabetic, low in fat and gluten free so easy to digest and that is the main reason for it to be popular first food introduced to babies.
If you have any more questions about this Ragi Dosa Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Ragi Dosa Recipe
Ingredients
Instant ragi dosa
- 1 cup ragi flour
- 1/4 cup rice flour
- 1 teaspoon cumin seeds
- 1 no green chilli chopped finely
- salt to taste
- around 2 cups water
- oil as needed
Fermented ragi dosa
- 1 cup ragi flour
- 1 cup idli rice
- 1/2 cup whole urad dal
- 1 teaspoon methi seeds
- salt to taste
- water as needed
Instructions
Instant ragi dosa method
- To a mixing bowl – add ragi flour, rice flour, jeera, green chilli and required salt. Mix it.
- Then add water. Whisk it well to avoid lumps. The batter should be thin and watery.
- Rest for 15 mins – resting is not a must but I recommend resting time.
- Heat dosa tawa, it should be really hot. To test sprinkle water you should hear a loud shh sound. Then the temperature is perfect.
- Take a ladle full of batter and pour it first in the outer circle, then pour to fill in the center to fill the uncovered areas like how we do for rava dosa. The dosa should be thin so don’t pour over then we will get thick dosas. Drizzle oil.
- Cook in medium flame. Once it is cooked, you can see the edges coming off.
- Then fold and serve hot. No need to flip and cook. Serve Ragi Dosa immediately.
Fermented ragi dosa method
- To a mixing bowl take idli rice urad dal and methi seeds. Rinse it well then soak it for 5 hours.
- Rinse it well at least twice. Drain water and transfer to a mixer grinder and start grinding.
- Sprinkle water as and when the batter is dry. Grind it to a smooth fluffy batter like we grind for idli batter. Transfer the batter to a tall container.
- Add ragi flour to it.
- Mix this well first without any lumps. Then add required salt and mix well.
- Keep covered and allow it to ferment for 8-10 hours. I left it overnight in a warm place in the kitchen. See the batter is fermented now. Mix really well. You can use this batter as such for idli.
- Take a portion of the batter and dilute with water to make dosa.
- Heat dosa tawa. In medium flame add the dosa batter to the dosa tawa and keep spreading in circular motion outwards. Drizzle oil and cook for few seconds.
- Cook in medium flame.
- When the dosa gets slightly browned turn over to other side and cook for few seconds then flip over and fold it.
- Fermented ragi dosa is ready to serve!
Video
Notes
- For the instant version make sure to add water little by little to have control. The batter should be runny but be able to pour.
- Resting the batter is really not needed. But sometimes I make the batter may be 15-30 mins prior and make the dosa too.
- Make sure to pour the dosa to a thin layer which yields crispy dosas. The key to crispy dosas is have the batter very watery.
- You can add ginger, onion along with the instant version batter for a variation.
- Using a cast iron dosa tawa is best. Tawa should be really hot and the consistency of the batter does matter too. If the batter is thick then the dosas will be thick too.
- For fermented version you can alternate idli rice with any short grained rice or even brown rice.
- The time take for fermentation process varies from region to region as it depends on the climatic conditions there.
- Make sure to rinse the ingredients well before soaking.
Kalyani
One of our favorite dosas. I add some chopped onions
SK
Loved it ! I want to make dosa with ragi flour as whole and this recipe came as rescue. Thanks so much. I made Vegetable Instant Ragi Dosa and it turned out delicious. Sticking to this recipe !
Germenn
HI, I bought ragi hurihittu, can I use that to make these dosas? Thank you!
Sharmilee J
yes you can try
Radhika
I follow your fermented Ragi dosa recipe, using full ragi. This is the only way my family will eat Ragi. Thank you!
Sharmilee J
Thank you so much! It is ammas recipe and its one of our family favourites too.
Radhika
Hi
I came back here to check the proportions for the fermented ragi dosa, which is one of our favourites..the ingredient list seems to have disappeared. Please fix. Thanks
Sharmilee J
Sorry for the issue…it was a technical problem now fixed it.Thanks for letting me know!