- August 1, 2025
📝 About Ragi Dosa
Ragi Dosa, also known as Finger Millet Dosa, is a nutritious, crisp, and quick South Indian crepe made using ragi flour (finger millet flour). Rich in calcium, fiber, iron, and gluten-free, Ragi Dosa is ideal for weight loss diets, diabetics, and anyone seeking a wholesome Indian breakfast or dinner.
There are two main variations: instant ragi dosa (no fermentation needed) and fermented ragi dosa. This recipe focuses on the instant version, which is perfect for busy mornings or healthy dinners.
🌾 Ragi Dosa Recipe | How to Make Crispy & Healthy Finger Millet Dosa
Prep Time: 10 minutes (plus 1 hour soaking if using whole grains)
Cook Time: 15–20 minutes
Total Time: 25–30 minutes
Servings: 3–4
Course: Breakfast / Dinner
Cuisine: South Indian
Difficulty: Easy
🧾 Ingredients
| Ingredient | Quantity |
|---|---|
| Ragi flour (finger millet flour) | 1 cup |
| Rice flour | ½ cup |
| Semolina (sooji/rava) | 2 tbsp (optional, for crispiness) |
| Curd (optional, for tang) | 2 tbsp |
| Water | 2 – 2.5 cups (adjust as needed) |
| Onion (finely chopped) | 1 small |
| Green chilies (finely chopped) | 1–2 |
| Ginger (grated) | 1 tsp |
| Cumin seeds | 1 tsp |
| Curry leaves (chopped) | 6–8 leaves |
| Coriander leaves (chopped) | 2 tbsp |
| Salt | To taste |
| Oil or ghee | For cooking |
👨🍳 How to Make Ragi Dosa – Step-by-Step Instructions
🔹 Step 1: Prepare the Batter
In a mixing bowl, add:
1 cup ragi flour
½ cup rice flour
2 tbsp semolina (optional)
Salt to taste
2 tbsp curd (optional)
Mix in water gradually (around 2 to 2.5 cups) to form a thin, flowing batter like rava dosa consistency.
Add:
Finely chopped onions
Green chilies
Ginger
Cumin seeds
Curry leaves
Coriander leaves
Mix well and let the batter rest for 15–20 minutes.
🔹 Step 2: Cook the Ragi Dosa
Heat a non-stick or cast iron tawa well. It should be hot but not smoking.
Stir the batter each time before pouring as flours settle down.
Pour a ladleful of thin batter in a circular motion starting from the edge to the center. Do not spread with the ladle.
Drizzle a few drops of oil or ghee on the edges.
Cook on medium-high heat until the dosa turns crisp and edges lift slightly (about 3–4 minutes). No need to flip.
Remove and serve hot. Repeat for remaining batter.
🍽️ Serving Suggestions
Serve ragi dosa with:
Coconut chutney
Tomato chutney
Sambar
Mint chutney or peanut chutney
💡 Tips & Variations
| Tip / Variation | Result |
|---|---|
| Add curd | Slight tang and softness |
| Use semolina | Extra crisp texture |
| Stir batter before each dosa | Prevents thick clumps |
| Add grated carrots or beets | Nutritional boost & color |
❓ FAQs
Q1: Can I ferment ragi dosa batter?
Yes, combine ragi flour with urad dal and rice, ferment overnight for a soft variation.
Q2: Is ragi dosa good for diabetics?
Yes. Ragi is low in glycemic index and rich in fiber, making it diabetic-friendly.
Q3: Why is my ragi dosa sticking to the pan?
Ensure the tawa is properly heated and seasoned. Avoid using new non-stick pans.
