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Aug 6, 2014

Crispy Ragi Dosa Recipe / Ragi Dosa Recipe

This is the dosa which i was talking in this idli post. Actually both are same recipe,but there is one variation that you dont have to add baking soda in this. But i wanted to post this as a separate post because of the pics. If i join this in that idli post then i cannot show the beauty of the crispy dosa clearly to you.

This dosa turned out so crispy, not like my instant ragi dosa. I loved it so much, so make yourself a batch of this batter and you can make fluffy ragi idly and crispy ragi dosa. TWO IN ONE..I served it with tomato chutney. So give this a try and let me know how it turns out for you..

Preparation Time : 20 to 30 mins
Soaking Time : 4 to 6 hours, if you checked notes, then 30 mins
Fermenting Time : Overnight
Cooking Time : 1 to 2 mins per dosa
Serves : 5 to 6


Rice - 1 1/2 cup ( I used idli rice)
Urad dal / Whole Ulundu Paruppu - 3/4  cup
Ragi Flour - 1.5 cup
Salt to taste
Water as needed
Oil for Pan frying dosa


Wash and Soak rice and dal separately, Soak them in water separately for 4 to 6 hours. CHECK NOTES.

Once they are soaked, grind them separately by adding little water at a time to a smooth paste. Transfer them to a large container.

Now add in ragi flour and salt. Mix well. Cover and let it ferment overnight.

The next morning, the batter would be risen, fold it well. 

Add some water to it and mix to get the right consistency. It shouldn't be too thin or too thick.

Now heat a tawa, take ladleful of batter and make thin dosa.

Drizzle oil around the sides.

Let it cook till it gets golden, flip over and cook for few more sec.

Remove and serve.


1)This is my little secret trick for soaking rice and dal in 30 mins. I just add some hot water(not boiling) over the dal and rice and leave it for 30 mins. Then i drain them and while grinding i add ice cold water to grind. This is how i did this idli and it came out really soft and good.

2)The batter should not be too thick , It should be little thin but not too thin

3)Dal and Rice should be grinded till it is smooth, a little grit in rice is not a issue, since rice would never grind to a smooth paste in mixie.

4)Use a large container when you are fermenting, because my batter rised too much and a little over flowed.


Measure rice, urad dal and ragi flour

Soak urad dal and rice..

Urad dal is soaked

rice too

First take dal in a blender

grind them little

add some water

make it into a fine puree

transfer that to a container

Now in the same blender, take rice

grind it a little

add water

make it into a smooth paste

pour that into the dal mix

add ragi flour

some salt

mix well


cover and let it ferment

The batter is thick

take some batter in a bowl

add water to it

the batter should be little thin

heat a tawa

pour some batter

spread it thinly and drizzle oil around the sides

cook till it is golden

flip over and cook



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