Ragi Dosa

Ragi is a staple in our parts of India and I have grown up eating ragi in many different forms. My mom would make ragi mudde, ragi malt, ladoos, dosas, idli, rotti, chapatti, halwa and many more using ragi. For every dish she had numerous ways and recipes to make. Finger millet is considered a super grain due to its high nutritional profile, especially iron and calcium. It is believed that regular consumption of this whole grain is going to keep us healthy and strong. We were encouraged to consume this regularly at least in small quantities to boost our calcium and iron levels. Ragi dosa is not a traditional dish and this grain was not even known to a lot of Indians few decades ago. Health awareness may have led to the invention of making finger millet dosa. There is no one way to make them. Here are my tried and tested ways.

3 Ways To Make

  1. First one is the Instant dosa that can be made in minutes just by mixing up ragi flour with curd and water or buttermilk. This method is good if you are a small family of 2 to 3. It is similar to the Oats dosa.
  2. Second one is to soak the whole grain ragi, blend it and then ferment it. This method has several health benefits as the ragi is soaked, ground and fermented. It is good if you are focusing into healthy whole grain diet or have elderly folks at home.
  3. The third method is to just mix some ragi flour to the dosa batter. This one is good to make when you have people with different choices at home. Plain dosa VS Ragi dosas. Whichever method you make, the dosas will taste good if you like the earthy flavor of this grain. Serve them with any chutney or sambar. More Ragi Recipes here,Ragi ladooEasy ragi rottiRagi idliChocolate ragi cake

I have shared the first 2 methods in the recipe card. Here is the Method 3.

How To Make Ragi Dosa with Dosa Batter

  1. We will need fermented dosa batter. I used 1 cup batter. My dosa batter was made in the ratio of 1:3 (dal:rice). For more details you can check this post on Dosa batter.
  2. Add 4 tbsp of ragi flour and little salt. You can also mix ragi flour and salt together with some water and then stir in with the dosa batter. My dosa batter was already runny so I added directly to the batter.
  3. Mix them up together.
  4. Pour water to bring to the consistency.
  5. The batter must be of pouring consistency. To make crisp dosas make the batter slightly thick. For soft dosas make the batter slightly runny like mine. We feel the soft dosas taste better than the crisp ones.
  6. Grease and heat a pan well as you do for normal dosa. Pour the batter in the center of the pan.
  7. Spread batter to a thin dosa.
  8. Drizzle some oil.
  9. The edges of the ragi dosa will begin to leave the pan.
  10. Flip it and cook.
    Serve ragi dosa with chutney.
    This is the picture of the instant ragi dosa (recipe 1). Related Recipes

Recipe Card

Ragi Dosa Recipe first published in April 2014. Updated and republished in July 2022.