Ragi Dosa Recipe

Instant Ragi dosa made two ways with step by step pictures. Ragi Dosa also known as Finger millet dosa or nachni dosa is made with ragi, curd, cumin seeds, black pepper and curry leaves made into thin batter and cooked into thin crepes like which makes perfect finger millet dosa. I have shared two version of ragi dosa (instant & fermented) in this blog post along with two more variations you can try. Learn how to make delicious and healthy diabetic-friendly ragi dosa which can be served with coconut chutney, tomato chutney, onion chutney or sambar.

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Ragi Dosa

My perimma who has contributed so many yummy recipes on my blog, gave me this healthy recipe as well.This is such an easy and tasty dosa recipe. Plus to mention it is very healthy too.

About Ragi Dosa

Ragi originated in East Africa and made its way to India around 2,000 years ago. Ragi mudde (Finger millet cakes) and chicken, tamarind gotsu is one of the best heritage dishes that has been passed down from generation to generation, and the best version is made in a tiny village in interior Karnataka. It is grown in these states because the red, light black, and sandy loams of Karnataka and Tamil Nadu, as
well as the well-drained alluvial loams of Uttarakhand, Jharkhand, and Gujarat, are ideal for ragi cultivation. Furthermore, the climatic conditions are favourable for the cultivation of this crop.

A dosa is a thin (usually crispy) South Indian flat bread made from a fermented batter primarily composed of lentils and rice. Rice and black gram are the main ingredients, which are ground together in a fine, smooth batter with a dash of salt and fermented.

My Recipe for Ragi Dosa

Ragi dosa is my mother’s favorite dosa and mine too. If we go to any restaurant, the first thing she order is Ghee Roast, Paper Roast or Ragi Dosa. We used to make fun of Amma for this, but she never cares about anything other than digging in straight away. We make ragi dosa at home often, My version is so quick and instant, that is how I like my food, “FAST & INSTANT”.

Many of you have been asking for healthy and diet recipes. As you all know that ragi is good for diabetics. It controls your blood sugar level and keeps it in balance.

When we don't have much time to cook, our soul food dosa or idli comes in handy. But sometimes it makes us so bore when we have same dish again and again. So let's have a small variation in our traditional dosa recipes. This Dosa is an instant variety, so you can whip up this any night of the week. I make another dosa often which is my instant oats dosa.

More Instant Dosa Recipes to try

Rava Dosa

Wheat Dosa

Neer Dosa

Mysore Masala Dosa

Ragi Dosa Ingredients

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In this recipe post I have shared two variations of ragi dosa which I often make in my home. One version is an Instant ragi dosa which needs just mixing and cooking. Another one is a fermented ragi dosa which includes soaking, grinding, fermenting and cooking. Here are the ingredients used for both.

Instant Ragi Dosa Ingredients

Ragi Flour - Use the finest quality ragi flour which is also known as nachini flour or finger millet flour. You can use roasted or un roasted ragi flour. Make sure you use whole ragi flour and not ragi dosa mix.

Yogurt | Curd - since this dosa is made without fermentation and in an instant, you need to use some curd or yogurt when making the batter. It adds a little sour taste to the dosa which makes it soft.

Pepper, Cumin seeds & Curry leaves - these three ingredients are used for flavouring the dosa. You can add finely chopped onions, ginger, green chillies in the dosa batter as well. A small pinch of asafoetida can be used.

Coconut - finely grated coconut is mixed with the batter makes it super tasty. But it is optional.

Fermented Ragi Dosa Ingredients

Rice - you can use regular rice such as idli rice, ponni rice or basmati rice. rice is soaked and ground into paste for making ragi dosa batter.

Urad dal - use whole urad dal without skins for making the batter. Soak the dal and grind with rice for better fermentation. Along with urad dal you can use fenugreek seeds.

Ragi - For this recipe you can use ragi flour or whole ragi grains. If you are using whole ragi grains, soak them in water for 6 hours before grinding. Ragi flour can be mixed with the rice and dal batter.

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How to Make Ragi Dosa (2 Ways)

Instant Ragi Dosa - this requires just mixing the batter and making the dosa. You don't need to ferment the dosa batter. Mix ragi flour, curd, coconut, curry leaves, salt, pepper and cumin seeds with water to make ragi dosa batter. You can add onions, green chillies, ginger as well. The batter has to be thin and made into crispy dosa.

Fermented Ragi Dosa (with rice & urad dal) - soak rice, urad dal separately for few hours. Take them in a blender and grind into smooth batter. Mix ragi flour with it and allow it to ferment for few hours. Then you can make dosa as usual and enjoy.

How to Make Ragi Dosa (Stepwise Pictures)

Making Instant Ragi Batter

1)Take ragi flour or finger millet flour, curd in a bowl for making batter.

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2)Add in grated coconut, curry leaves into the batter.

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3)Pour in water, cumin seeds and black pepper. Make it into a smooth batter.

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4)Add in salt and mix into a smooth batter. The batter has to be thin and liquidy.

Pro Tip: you can use finely chopped onions, green chillies, grated ginger, asafoetida into the batter and mix well.

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Cooking Dosa

5)Heat a cast iron dosa tawa or nonstick dosa pan. Once the pan gets hot, Pour a ladleful of the dosa batter from a height. It should form small holes in the dosa. Drizzle oil around the sides of the dosa. Let them cook till golden and crispy on medium heat.

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6)Flip the dosa over and cook for few more seconds till crispy.

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7)Serve the crispy ragi dosa immediately with any chutney and sambar.

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Ragi Dosa (with Rice, Urad Dal & Fermented)

This version of ragi dosa is made with grinding rice and urad dal together and mixing with ragi flour. This dosa turned out so crispy. I loved it so much, so make yourself a batch of this batter and you can make soft ragi idly and crispy ragi dosa. TWO IN ONE. I served it with tomato chutney.

Ingredients used

• 1.5 cup Rice ( I used idli rice)
• ¾ cup Urad dal
• 1.5 cup Ragi Flour
• Salt to taste

How to Make Fermented Ragi Dosa

Soaking Rice & Dal

1) Take rice, urad dal in separate bowls. Wash them really well with water. Soak them for 4 to 6 hours or you can leave them overnight.

Pro Tip: You can add 1 tsp of fenugreek seeds along with urad dal and let them soak.

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Grinding Urad Dal & Rice

2)Strain the soaked urad dal in a sieve. Take the soaked urad dal in a blender and start grinding them. Add little water at a time and grind them till urad dal gets smooth and fluffy. Take the ground urad dal in a bowl and set aside.

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3)In the same blender, take soaked rice and grind rice till smooth. Add in little water at a time and grind till smooth. It will take around 3 to 4 minutes. Take the ground rice along with the urad dal.

Pro Tip: Rice will never get super smooth when ground in a blender, so don't worry about it getting too smooth.

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Fermenting Batter

4)Take the ground urad dal and rice into a large bowl with a tight fitting lid.

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5)add salt to taste and mix well. You can use a ladle of your hand to mix the batter.

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6)Add in ragi flour into the batter and mix to a smooth mixture.

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7)Cover the bowl with lid and let it ferment for 8 hours or overnight. Let the batter ferment.

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8)Fermented ragi batter is ready. It will get light and fluffy.

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Making Crispy Ragi Dosa

9)Take some ragi batter in a bowl, add little water and mix well. The batter should be smooth and consistency should be like dosa batter.

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10)heat dosa tawa, pour ragi dosa batter and make into thin dosa. Drizzle oil around the sides and cook till golden brown on medium high heat.

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11)Cook dosa till golden brown, flip the dosa and cook till golden brown.

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12)Remove the dosa and serve with tomato chutney.

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Variations

Ragi Dosa with Rice Flour

This version of ragi dosa has rice flour added which makes the dosa soft and crispy. The dosa is instant version of ragi dosa which needs no fermentation. Using rice flour with ragi flour makes the dosa crispy and soft.

Ingredients used

• 1 cup Ragi flour
• ¼ cup Rice flour
• ½ cup Curd | Yogurt
• Salt to taste
• Oil for making dosa

How to Make Ragi Dosa with Rice Flour

Add all ingredients in a mixing bowl and pour in enough water to make a smooth batter (not so thick batter, it should be little bit watery). Heat a dosa tawa and spread a ladleful of this batter on that. Spread it thin or thick as per your preference. If you make it thin, you will get crispy dosa. If you make it thick, you will get spongy dosa. Drizzle some oil around the edges and cook for a min. Flip it over and cook on other side too.Remove and serve hot with chutney or sambar.

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Finger millet Jowar Dosa (Ragi Cholam Dosa)

Healthy and nutritious dosa made using ragi, jowar make soft and delicious dosa. Ragi, also known as finger millet, is a nutritious cereal crop. However, despite being aware of its nutritional benefits, some people are unable to consume it on a regular basis due to its bitter taste. So it is better to use it in the form of dosa. Along with ragi, you can add some jowar to make it super healthy.

Jowar is typically used to make chapatis or rotis that are served with vegetables. It is popular among gluten-free people and is frequently prepared as porridge to be eaten alongside other foods. The grain has a fairly neutral flavour that can be slightly sweet at times. So try this combination when making dosa and you will love it.

Ingredients used

• 1 cup Whole Ragi / Finger Millet
• 1 cup Jowar / Cholam / Sorghum
• ½ cup Urad dal
• ½ tsp Fenugreek Seeds
• Salt to taste

How to Make Ragi Jowar Dosa

Wash and soak all the grains together in a bowl overnight. You have to soak it atleast 12 hours. Now strain and take it in a blender. Puree till smooth. Add little water as needed. Now take this in a container and leave to ferment or 6 hours. Add in salt and more water as needed. The batter should be in dosa batter consistency. Now make dosa and serve with chutney.

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Expert Tips

• This is my little secret trick for soaking rice and dal in 1 hour.  I just add some hot water(not boiling) over the dal and rice and leave it for 1 hour. Then I strain them and while grinding and use ice cold water to grind. This is how i did this dosa batter and it came out really soft and good.
• The batter should not be too thick , It should be little thin but not too thin
• Dal and Rice should be ground till it is smooth, a little grit in rice is not an issue, since rice would never get to a smooth paste in mixie.
• Use a large container when you are fermenting, because my batter rised too much and little batter got over flowed.

More Dosa Recipes to Try for Breakfast

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More Ragi Recipes to Try