Ragi Dosai | How to make Fingermillet Dosa | Millet Recipes

Ragi Dosa

The amazing  finger millet is a nutritional cereal. Including in regular diet keeps us fit and fine.The millet is extremely rich in calcium, protein and iron, therefore suitable for all age groups. The millet is used to prepare idli, dosa, porridge, sweet and also savory snacks. Ragi also known as Kezhvaragu are used to prepare kali in TN side, very old and authentic recipe loaded with lots of goodness. 

Coming to today's post, this recipe make use of ragi or finger millet flour resulting crispy and tasty dosa.This makes a healthy start of the day. If you get whole ragi, use it. I did not use rice instead used little amount of rice flakes to give softness to dosa. Serve with coconut chutney. 


Preparation Time : 4 hours

Cooking Time:30 minutes

Setting Time: 8-10 hours

Yield : 16  dosa


Whole Black Gram / Urad Dal - 1/2 cup
Ragi Flour - 2 cups
Rice Flakes / Poha - 1/2 cup
Fenugreek Seeds - 1 tsp
Salt to Taste
Oil for making dosa


          1. Place urad dal and fenugreek in a medium size bowl, wash in several changes of water until water runs clear. Add enough water and soak for 4 hours. Drain and discard all the soaked water. Grind to smooth and fluffy batter by adding water in between as needed. Transfer to a bowl.

          2. Similarly wash poha thoroughly in water, soak in sufficient water for 30 minutes and grind to smooth and fluffy batter by adding water as needed. Keep aside.

          3. Sift ragi flour twice. Mix 2 cups of water to make smooth batter. Pour in the urad dal batter and poha batter. Add required salt and needed water. Stir the batter thoroughly with clean hand to mix .(mixing with hand helps batter to ferment batter properly)
        4. Cover the vessel with lid. Keep in a warm place to ferment for 8-10 hours or overnight. 

        5.The fermented batter should smell slightly sour and doubles from its original volume.   Ladle the batter slightly and it should be frothy and pouring consistency, so add water as needed.

         6. Heat the dosa tawa or griddle, grease lightly with oil, pour a ladle of batter and spread evenly to make thin dosa. Drizzle some oil and cook until top layer sets completely whereas bottom turns light golden brown.

          7. Flip and cook the other side for a minute. Serve hot ragi dosa with coconut chutney.


        • Adding some quantity of poha gives soft and fluffy dosa.
        • In order to make crispy dosa, don't flip instead cover with lid to cook evenly. Fold the dosa and serve immediately.
        • Updated Note: Came across with many queries regarding the taste and color of ragi dosa...1) it tastes excellent like normal only the color may look weird. 1) if you are trying ragi dosa for the very first time use one portion of ragi + one portion of idli rice . It taste equally good.

        Related Posts:

        Karuvepillai Dosai
        Brown Rice Dosai
        Farali Dosa

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        ninette said...

        can this mixture be stored in the fridge as it is used for only 1 person and how many days. tks

        Unknown said...

        Hi Ninette,
        U can refrigerate the batter for up to a week. and in order to keep the batter fresh for longer days, u shd skip the fermenting process and refrigerate the ground batter immediately. take a cup of batter from fridge and ferment overnight or 8 hrs before making dosa...

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