Go Back
–+ servings

Ragi Dosa | Ragi Dosa Recipe | Recipe for Ragi Dosa | Finger Millet 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.
4.15 from 7 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 10 servings
Calories: 364kcal

Equipment

  • Blender
  • Mixing Bowl
  • Dosa Pan

Ingredients

Ragi Dosa (Instant Version)

  • 1 cup Ragi Flour | Finger Millet Flour
  • ½ cup Curd | Yogurt
  • ½ cup Coconut
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Black Pepper
  • 1 sprig Curry leaves
  • Salt to taste
  • Water as needed
  • Oil as needed for making

Ragi Dosa (with Urad dal)

  • 1½ cup Rice I used idli rice
  • ¾ cup Urad dal
  • 1½ cup Ragi Flour
  • Salt to taste
  • Water as needed
  • Oil for Pan frying dosa

Instructions

Ragi Dosa (Instant Version)

  • Mix all your ingredients except oil to form a thin batter.
  • Heat a tawa, spoon some batter from a height to form holes when making dosa. Drizzle oil around the sides and cook till golden. Flip over and cook. Serve.

Ragi Dosa (with urad dal)

  • Wash and Soak rice and dal separately, Soak them in water separately for 4 to 6 hours.
  • 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.
  • Once the batter is fermented, 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 seconds. Remove and serve.

Notes

  • 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.

Nutrition

Serving: 1servings | Calories: 364kcal | Carbohydrates: 74g | Protein: 11g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 16mg | Potassium: 313mg | Fiber: 4g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 5mg | Calcium: 239mg | Iron: 4mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
Join us on FacebookFollow us on Facebook
Share on Facebook