ragi dosa recipe, how to make nachni dosa | fermented ragi dosa recipe

4.89 from 9 votes

ragi dosa recipe with step by step photos – this 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, like in making chapatis, ladoo, halwa, kheer, dosa and idlis. being very rich in calcium its 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.

ragi dosa recipe

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 dosas.

i make both idlis and dosa with this batter recipe. i have also posted the ragi idli recipe with step by step pics.

the ragi dosas 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 dosas also go well with coconut chutney and vegetable sambar or even idli-dosa podi (dry chutney). i served the ragi dosa with coconut garlic chutney.

if you are looking for more dosa recipes then do check rava dosa, benne dosaghee roast dosa, set dosa and masala dosa recipe.

nachni dosa or ragi dosa recipe below:

ragi dosa recipe, nachni dosa recipe
4.89 from 9 votes
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ragi dosa recipe | nachni dosa recipe

ragi dosa recipe - finger millet dosa made with ragi flour, urad dal and idli rice. the ingredients are ground and then fermented to make crisp dosas.
course breakfasts
cuisine south indian
prep time 9 hours
cook time 30 minutes
total time 9 hours 30 minutes
servings 4 to 5
author dassana amit

ingredients (1 cup = 250 ml)

  • 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 dosas

how to make recipe

soaking:

  1. in a bowl, rinse and then soak the rice with poha for 4-5 hours.
  2. in another bowl, rinse and soak the urad dal with the fenugreek seeds for 3-4 hours.

grinding ragi dosa batter:

  1. 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.
  2. pour the rice batter in a deep bowl. remove the batter clinging at the sides with a spatula and add in the bowl.
  3. 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.
  4. pour the urad dal batter in the same deep bowl. mix well.
  5. add the ragi flour and 1/3 to 1/2 cup water. again mix very well. there should be no lumps in the batter.
  6. stir in salt. close the bowl with a lid. not airtight but just kept over it.
  7. 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.
  8. 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:

  1. 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.
  2. pour a ladle of the batter and quickly spread the dosa with the help of ladle in a circular motion.
  3. let the one side cook. drizzle with 1/2 to 1 tsp oil on the top and sides.
  4. flip and cook the other side of dosa till crisp and browned.
  5. instead of cooking the dosa on both sides, you can just cook one side.
  6. for cooking only on once side, after spreading the dosa batter on the hot tava, sprinkle oil on sides and top.
  7. cover the dosa with a lid and cook till the base gets golden and the top is also cooked.
  8. remove and serve the ragi dosa hot with coconut chutney and vegetable sambar.

how to make nachni dosa or ragi dosa recipe:

1. take 1 cup idli rice or parboiled rice (ukda chawal, sela chawal) in a bowl.

idli rice to make ragi dosa recipe

2. rinse the rice a couple of times. add 1 to 1.5 cups water and keep the rice aside.

making ragi dosa recipe

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.

poha to make ragi dosa recipe

4. in another bowl take ½ cup urad dal and ¼ tsp fenugreek seeds/methi.

urad dal to make ragi dosa recipe

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.

ragi dosa recipe

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.

grinding batter for ragi dosa recipe

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.

batter for ragi dosa recipe

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.

batter for ragi dosa recipe

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.

batter for preparing ragi dosa recipe

10. pour the rice batter in the same bowl containing the urad dal batter.

batter for making ragi dosa recipe

11. mix both the batters very well.

batter to make ragi dosa recipe

12. now add 1 cup ragi flour (nachni or finger millet flour).

batter for making ragi dosa recipe

13. then add ½ cup water. you can adjust the water amount here depending on the consistency of the batter.

preparing batter for ragi dosa recipe

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.

ragi dosa batter

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.

making ragi dosa recipe

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.

fermented ragi dosa batter

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.

ragi dosa batter

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.

making ragi dosa recipe
19. pour a ladle of the batter and quickly spread the dosa with the help of ladle in a circular motion.

making ragi dosa recipe
20. let the one side cook. drizzle with ½ to 1 tsp oil on the top and sides.

making ragi dosa recipe
21. flip and cook the other side of dosa till crisp and browned. instead of cooking the dosa on both sides, you can just cook one side.

making ragi dosa recipe

22. when both the sides are cooked and crisp, remove the ragi dosa.

making ragi dosa recipe

23. serve ragi dosa hot or warm with coconut chutney and vegetable sambar.

ragi dosa, ragi dosa recipe

About

dassana amit
i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos.

i am passionate about cooking from childhood and learnt cooking from my elders. a home science degree course further enhanced my cooking and baking skills professionally along with an internship in a five star hotel. i am trained both in mainstream indian as well as international cuisines.

all the 1800 recipes posted on blog are tried and tested and made healthy wherever possible. the recipes are detailed and with step by step pictures that will easily help you to make delicious and tasty vegetarian food.



36 thoughts on “ragi dosa recipe, how to make nachni dosa | fermented ragi dosa recipe

  1. today in dinner i tried ragi dosa from your recipes it is just awesome came out so good… everyone loved it

    • thanks for sharing this sweta. glad to know ragi dosa was liked by everyone.

  2. It turned out well.thanks for sharing yummy receipe

    • welcome gautami

  3. Hi Dassana ,made ragi dosas today for breakfast and it really turned out awesome. My husband just loved it.thanks for the simple yet great recipe.:)

    • nice to know swati. thanks for sharing this feedback on the ragi dosa recipe. happy cooking.

  4. I bought a bag of black urad dal just for the kicks. I didn’t particularly like the ‘Mah ki daal’ that I tried making, but I do not wish to waste the gram either. D’you think I could use that in the dosa batter instead?

    And on another note , many thanks for building this website. don’t know what I’d do without you!

    • you can use black urad dal. but here after soaking the lentils, you have to remove the husks from them, before you grind them. just rub them between your palms and the skins will be peel off. but this takes time and needs patience. i have posted many dosa recipes. so you can make anyone of them. also you make medu vadas or pakoras. this is made from only urad dal batter. the recipes are posted on the website.

      and thanks a lot 🙂

  5. 7th Oct 2015: Had a packet of Ragi that my inlaws got for me from Mangalore and was wondering other than nachni porridge what could I make from it? Came across your super easy recipe and followed the same, and I got some delicious dosa’s made for my family. How can I share the pics with you?

    • thanks doilyn for the positive review. you have such a sweet name. you can send me the pics on vegrecipesofindia(at)gmail(dot).com

  6. can i use readymade ragi flour available in market without adding any other ingredients for making ragi dosa?

  7. It came out awesome. My husband & me loved it. Will definitely make it more frequently 🙂
    Thanks for the recipe

    • welcome miral

  8. Hi Dassana,

    I have tried so many recipes of yours and all turned out excellent. The recipes r not just tasty, yummy but its very healthy too. And the ingredients u use in d recipes are easily available and 90% of them will b ready at home anytime. I have a question for the above recipe ‘RagiDosa’. Can I directly put Ragi(grains) instead of Ragi flour and if yes what is the procedure?. Thanks in advance and thanks for all the recipes.

    • you have to soak the grains overnight for 8 to 9 hours. they are hard grains and so need good amount of soaking. also you need a good grinder to grind the grains. then just drain and add them to the grinder. add some water and grind. you can soak up to 3/4 cup whole ragi grains.

    • Awesome recipes quick, easy & healthy recipes. …Thank you….

      • welcome vani

  9. Hi,
    I was looking for a genuine recipe for kaju katli n eventually came across ur site. The genuine words ” kaju katli is not an easy recipe to make ” pushed me to peep into your site n I was really impressed to see such meticulous efforts to convey each n every recipe with every possible tip to make recipe successful. I am gonna try few of them.
    Thanx for sharing such valuable info

    • welcome avani. yes do try some recipes and specially this kaju katli recipe.

  10. nice

  11. can i avoid rice for ragi dosa

    • no. you will need to add some rice.

  12. Dear Dassana,

    Thank you for posting such tasty and healthy recipes. This site has given me lot of good recipe ideas.

    I have a query about the above ragi dosa recipe. How long does this batter stay in the fridge?

    Thank you,
    Neha

    • thanks neha. stays good for 1 to 2 days.

  13. Hi Dassana, I simply love your food blog. Since we like trying different options, especially for breakfast, I end up using your recipes almost every day. This ragi dosa turned out soft and crisp too! I especially admire your ‘back to roots’ lifestyle. That’s the main reason I guess, that I refer to your recipes. 🙂
    I use I have noticed that you use a cast iron tawa/ kadhai for cooking… I was looking at some tawas, but found the flat dosa tawas cumbersome because they are heavy and have a metal handle. The chapatti tawas were (very slightly) concave, although they were lighter and had a wooden handle. But the salesgirl advised me against using it for dosas… could you help me out here?

    • thanks preena for the positive feedback on ragi dosa and other recipes. the flat tawa that you see in the pics is iron tawa. mostly iron tawas are heavy so can’t help it. but you can make good dosas on them. don’t make dosas on concave tawa. the sales girl was right. concave tawa are best use for making roti/chappati or for sauteing or frying vegetables.

  14. Ok let me try first

  15. I’ve always wanted to make ragi dosas and so want to give this recipe a try. However, it’s hot out here and I would prefer to make idlis if possible.

    I have soaked the urad and rice to grind tonight and use tomorrow morning. In point no 8 above you say “let it sit for some 30 minutes more and then proceed making with the dosas or idlis.” However, you don’t get into details about how to use it for idlis. I am assuming the same batter can be used for idlis?

    Thanks

    Gitanjali

    • the same batter can be used for idlis. point no 8 is only to be done if the batter does not double or triple. if the batter ferments well, then no need to implement point no 8. i jave not mentioned details as the post was specifically meant for making ragi dosa. yet since i have made idlis with the same batter, thats why i mentioned in the post itself.

      • Thanks a lot. It’s hot, so I expect it to rise well, and if it does I’ll make idlis.

        • welcome gitanjali

  16. Can ragi dosa be made with idli rava instead of parboiled rice? If not, can regular rice be used?

    • Parul, yes you can make with idli rava. soak the idli rava for 3-4 hours. drain and then grind.

  17. I prepared ragi dosa according to your recipe.. turned out very good. Thanks for posting this recipe, my guests liked this a lot.

    • welcome vijayalakshmi and thanks for the positive feedback on dosa.

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