Ragi Dosa Recipe

Ragi Dosa Recipe

30 Mins
5-6 People
8 Hrs.



Let me take you on a journey to the southern part of India, where I had the pleasure of discovering the wholesome delight known as Ragi Dosa. It was a sunny morning, and I found myself wandering through the bustling streets of Bengaluru, captivated by the aroma of freshly cooked dosas. As I followed the scent, I stumbled upon a small eatery tucked away in a corner, where locals were lined up eagerly awaiting their turn. Intrigued by the crowd, I decided to join in and soon found myself savoring my first bite of Ragi Dosa. The crisp texture, earthy flavor, and nutritious goodness of this dosa left me utterly enchanted. Since that memorable day, Ragi Dosa has become a staple in my kitchen, and I'm thrilled to share my version of this beloved recipe with you.




Recipe of Ragi Dosa Recipe


Preparation Time: 2 hours (including fermentation time)
Cooking Time: 30 minutes
Servings: 4
Calories: Approximately 280 calories per serving


Ingredients: For Ragi Dosa Batter:


  • 1 cup whole ragi
  • ¼ cup urad dal
  • 1 tsp methi seeds
  • Salt to taste
  • Water, as needed
  • 1 tsp ghee

For Vegetable Stuffing:

  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 10-12 curry leaves
  • 1 tbsp chopped green chili
  • ½ tbsp chopped ginger
  • ½ cup sliced onion
  • 1 tsp salt
  • ½ tsp turmeric powder
  • ¼ cup green peas
  • ½ cup grated carrot
  • 3-4 boiled potatoes
  • Water, as needed
  • 1 tbsp chopped coriander
  • 100 g paneer (Indian cottage cheese)





  1. Preparing the Ragi Dosa Batter:

    • Wash and clean the ragi, urad dal, and methi seeds. Soak them together in water for two hours.
    • Blend the soaked ingredients into a thick batter, adding minimal water. Transfer the batter to a bowl and let it ferment for 6-8 hours. Add salt and adjust the consistency with water.
  2. Preparing the Vegetable Stuffing:

    • Heat coconut oil in a pan. Add mustard seeds and let them splutter.
    • Add curry leaves, chopped green chili, and ginger. Sauté until fragrant.
    • Add sliced onions and sauté until translucent. Add salt, turmeric powder, green peas, and grated carrot. Cook until the vegetables are tender.
    • Introduce mashed boiled potatoes and some water for a well-mixed consistency. Add chopped coriander and stir well. The vegetable stuffing is ready.
  3. Cooking the Ragi Dosa:

    • Heat a flat pan and pour the fermented ragi dosa batter, spreading it thinly into a circle. Drizzle ghee over the dosa.
    • Grate paneer generously on top and place the prepared vegetable stuffing in the center.
    • Fold the dosa into your desired shape once it turns crispy.
  4. Serving:

    • Serve the Ragi Dosa with Vegetable Stuffing along with coconut chutney and sambar for a satisfying meal.




About the Recipe


Ragi Dosa is a nutritious and delicious South Indian dish made from ragi flour, also known as finger millet flour. Ragi is highly valued for its health benefits, being rich in calcium, iron, and dietary fiber. In this recipe, ragi flour is mixed with rice flour, urad dal (black gram), and water to form a batter, which is then fermented overnight to enhance its flavor and digestibility. The fermented batter is then spread thinly on a hot griddle and cooked until crispy, resulting in golden brown dosas that are both flavorful and nutritious. Ragi Dosa is typically served with coconut chutney, sambar, or a spicy potato filling, making it a wholesome and satisfying meal.



Cooking Tips


  1. Fermentation: Allow the dosa batter to ferment overnight or for at least 6-8 hours to develop a tangy flavor and improve its texture.
  2. Consistency: The consistency of the dosa batter should be thin enough to spread easily on the griddle but thick enough to coat the back of a spoon.
  3. Cooking Temperature: Heat the griddle or tawa until hot before pouring the dosa batter. A medium-high heat is ideal for achieving crispy dosas.
  4. Spreading Technique: Use a circular motion to spread the dosa batter evenly on the griddle, starting from the center and working your way outwards.
  5. Oil Usage: Brush the edges of the dosa with oil to ensure crispiness and prevent sticking to the griddle.
  6. Flavor Variations: Enhance the flavor of ragi dosa by adding finely chopped onions, green chilies, curry leaves, or grated carrots to the batter.
  7. Storage: Store any leftover dosa batter in an airtight container in the refrigerator for up to 2-3 days. Remember to bring it to room temperature before making dosas.



Pairing Guide


  • Coconut Chutney: Serve Ragi Dosa with a side of coconut chutney made with fresh coconut, green chilies, and tempered with mustard seeds and curry leaves.
  • Sambar: Enjoy dosas with piping hot sambar, a flavorful South Indian lentil stew made with mixed vegetables and aromatic spices.
  • Potato Masala: Pair dosas with a spicy potato masala filling made with boiled potatoes, onions, tomatoes, and a blend of spices for a hearty and satisfying meal.
  • Tomato Chutney: Serve dosas with tangy tomato chutney made with ripe tomatoes, garlic, and red chilies for a burst of flavor.




Frequently Asked Questions about Ragi Dosa


  1. What is Ragi Dosa?
    • Ragi Dosa is a South Indian crepe made from ragi flour, rice flour, and urad dal (black gram). It is known for its crisp texture and earthy flavor.
  2. Is Ragi Dosa gluten-free?
    • Yes, Ragi Dosa is gluten-free as it is made from ragi flour, which is naturally gluten-free.
  3. What are the health benefits of Ragi Dosa?
    • Ragi Dosa is rich in calcium, iron, dietary fiber, and other essential nutrients, making it a nutritious addition to your diet. It is also low in calories and high in protein.
  4. Can I make Ragi Dosa without fermenting the batter?
    • Yes, you can make instant Ragi Dosa by skipping the fermentation step and using baking soda or eno fruit salt to leaven the batter. However, fermenting the batter yields better flavor and texture.
  5. Can I use whole ragi grains instead of ragi flour to make dosa?
    • Yes, you can grind whole ragi grains into a fine powder to make ragi flour at home and use it to make dosas.
  6. How do I store leftover dosa batter?
    • Store leftover dosa batter in an airtight container in the refrigerator for up to 2-3 days. Remember to bring it to room temperature before making dosas.
  7. Can I freeze dosa batter for later use?
    • Yes, you can freeze dosa batter in an airtight container for up to 1-2 months. Thaw it in the refrigerator overnight before using.
  8. Can I make dosas without a non-stick pan or griddle?
    • Yes, you can use a well-seasoned cast-iron skillet or tawa to make dosas if you don't have a non-stick pan.
  9. What can I substitute for urad dal in Ragi Dosa batter?
    • You can substitute urad dal with moong dal or chana dal in the dosa batter for a different flavor and texture.
  10. Is Ragi Dosa suitable for vegan diets?
    • Yes, Ragi Dosa is suitable for vegan diets as it does not contain any animal products.