ragi dosa recipe with step by step photos – this healthy recipe of ragi dosa is a fermented one and made like the regular fermented dosas.
ragi or finger millet or nachni is a healthy grain and i do include them wherever i can. ragi is very rich in calcium and is excellent for women as well as for children. finger millet are rich in essential nutrients and fibre and good for both vegans and vegetarians. i have used here organic ragi flour and not the whole grains. however, these dosas can also be made by soaking and grinding finger millet grains.
there is also an instant version of ragi dosa posted on the blog. personally i prefer fermented dosa and always end up making these instead of instant or quick dosa. i make both idlis and dosa with this batter recipe. i have also posted the ragi idli recipe.
the ragi dosa were both crisp and soft and the idlis were also soft and fluffy. so you can make both idlis and dosa with this batter.
like regular dosa, these nachni dosa also go well with coconut chutney and sambar or even idli-dosa podi (dry chutney). i served the ragi dosa with coconut garlic chutney.
- rava dosa – a popular south indian dosa variety made with semolina, all-purpose flour and rice flour.
- set dosa – these soft dosa are called as set dosa as they are served in a set of 3 dosa per serving.
- masala dosa – restaurant style masala dosa recipe where the dosa is crisp and served with a delicious potato masala
- pesarattu dosa – crisp and delicious dosa made from whole mung beans. healthy & nutritious too.
INGREDIENTS FOR ragi dosa
- 1 cup idli rice or parboiled rice Or 200 grams idli rice
- ½ cup urad dal (husked black grams) Or 100 to 120 grams urad dal
- ¼ cup poha (flattened rice)
- 1 cup ragi flour (nachni or finger millet flour or red millet flour) Or 120 grams ragi flour
- ¼ teaspoon methi seeds (fenugreek seeds)
- ½ cup water for grinding urad dal or add as required
- ¾ cup water for grinding rice or add as required
- ⅓ to ½ cup water to be added later whiling mixing ragi flour
- 1 teaspoon rock salt (sendha namak) or sea salt - add as required
- oil as required for making dosa
HOW TO MAKE ragi dosa
- in a bowl, rinse and then soak the rice with poha for 4-5 hours.
- in another bowl, rinse and soak the urad dal with the fenugreek seeds for 3-4 hours.
grinding ragi dosa batter
- drain the rice & poha and then in a wet grinder, first grind the rice and poha, adding about 3/4th cup water till smooth. a fine granular consistency is also fine.
- pour the rice batter in a deep bowl. remove the batter clinging at the sides with a spatula and add in the bowl.
- drain the urad dal. then in the same grinder grind the urad dal and methi seeds till you get a smooth and fluffy batter. add 1/2 cup water in parts while grinding the urad dal.
- pour the urad dal batter in the same deep bowl. mix well.
- add the ragi flour and 1/3 to 1/2 cup water. again mix very well. there should be no lumps in the batter.
- stir in salt. close the bowl with a lid. not airtight but just kept over it.
- keep the ragi dosa batter in a warm place for 8 to 9 hours or more till the batter doubles up and is well fermented.
- if the batter does not increase in volume, then just add 1.5 to 2 tbsp yogurt and 1/4 tsp baking soda in the batter. stir and let it sit for some 30 minutes more and then proceed making with the dosas or idlis.
making ragi dosa
- heat a iron griddle or tava or a non stick pan. dip half of an onion in oil and smear the oil on the iron tava or griddle. if using non stick pan, then don't smear oil.
- pour a ladle of the batter and quickly spread the dosa with the help of ladle in a circular motion.
- let the one side cook. drizzle with 1/2 to 1 tsp oil on the top and sides.
- flip and cook the other side of ragi dosa till crisp and browned.
- instead of cooking the ragi dosa on both sides, you can just cook one side.
- for cooking only on once side, after spreading the dosa batter on the hot tava, sprinkle oil on sides and top.
- cover the dosa with a lid and cook till the base gets golden and the top is also cooked.
- remove and serve the ragi dosa hot with coconut chutney and vegetable sambar.
how to make ragi dosa
1. take 1 cup idli rice or parboiled rice (ukda chawal, sela chawal) in a bowl.
2. rinse the rice a couple of times. add 1 to 1.5 cups water and keep the rice aside.
3. rinse ¼ cup thick poha once or twice and add to the rice bowl. mix very well. cover and keep aside to soak for 4 to 5 hours.
4. in another bowl take ½ cup urad dal and ¼ tsp fenugreek seeds/methi.
5. rinse both for a couple of times. then soak both the urad dal with the fenugreek seeds in 1 cup water for 4 to 5 hours.
making ragi dosa batter
6. after 4 to 5 hours, drain the urad dal and add in a grinder jar. also add water in parts. initially i added ¼ cup water and ground for some seconds. then i added again ¼ cup water and continued to grind.
7. grind the urad dal and methi seeds till you get a smooth and fluffy batter. while grinding, add water in parts . i added overall ½ cup water for grinding urad dal. once the batter is ground well, then pour the urad dal batter in a bowl or pan.
8. next drain the rice & poha and add them to the same grinder jar. depending on your jar capacity, you can grind the rice in two to three batches. for the first round i used ½ cup water and for the next round i added ¼ cup water. so overall i used ¾ cup water for grinding rice.
9. grind the rice till smooth or a fine granular consistency in the batter is also fine. while grinding, if the mixer-grinder becomes hot, then stop. once the grinder cools down, then continue to grind.
10. pour the rice batter in the same bowl containing the urad dal batter.
11. mix both the batters very well.
12. now add 1 cup ragi flour (nachni or finger millet flour).
13. then add ½ cup water. you can adjust the water amount here depending on the consistency of the batter.
14. mix very well with a spoon or with your hands. break the lumps if any. mix to a smooth batter. a bit of handwork is required while mixing the ragi flour with the dosa batter. alternatively, you could mix the ragi flour in ½ cup water (preferably warm) in a separate bowl. then add this ragi batter to dosa batter. there would be no lump formation this way and also less strain while mixing.
15. cover the bowl or pan with a lid and let it ferment overnight or for 8 to 9 hours or more depending on the temperature conditions in your city. the batter will increase in volume and double up.
16. the ragi dosa batter after fermentation on the next day. if the batter does not increase in volume, then just add ¼ tsp baking soda in the batter. mix very well and then proceed to making dosa or idlis.
17. add salt and mix very well. i added salt the next day due to it being a cold season here. in a warmer climate, add salt before you keep the batter for fermentation.
making ragi dosa
18. heat a iron griddle or tava or a non-stick pan. dip half of an onion in oil and smear the oil on the iron tava or griddle. if using non-stick pan, then don’t smear oil.
22. when both the sides are cooked and crisp, remove the ragi dosa.
23. serve ragi dosa hot or warm with red coconut chutney and vegetable sambar.