Ragi Dosa Recipe
Ragi Dosa is a healthy and nutritious South Indian crepe made using finger millet. Ragi Dosa is given in 2 ways here which includes instant ragi dosa and fermented ragi dosa. Ragi dosa is a great alternate to traditional regular dosa. Learn to make Ragi Dosa Recipe with step by step pictures and video.
Servings6 dosas
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.
Nutrition Facts
Ragi Dosa Recipe
Amount Per Serving (50 g)
Calories 240
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Trans Fat 0.03g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Sodium 29mg1%
Potassium 172mg5%
Carbohydrates 34g11%
Fiber 0.2g1%
Sugar 0.02g0%
Protein 3g6%
Vitamin A 4IU0%
Vitamin C 0.05mg0%
Calcium 142mg14%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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