ragi dosa

ragi dosa recipe with step by step photos. ragi dosa is a healthy dosa variety made with ragi flour, urad dal and idli rice.

ragi dosa recipe

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 no grind 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 recipes of ragi malt and ragi idli.

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 ragi 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.

how to make ragi dosa

soaking

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

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.

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

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.

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 nachni dosa till crisp and browned. instead of cooking the nachni 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 red coconut chutney and vegetable sambar.

ragi dosa, ragi dosa recipe

few more dosa varieties for you:

  • 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.

ragi dosa

4.88 from 8 votes
Author:Dassana Amit
Prep Time:9 hrs
Cook Time:30 mins
Total Time:9 hrs 30 mins
Course:breakfasts
Cuisine:south indian
Servings (change the number to scale):4 to 5
ragi dosa recipe, nachni dosa recipe
ragi dosa is a healthy dosa variety made with ragi flour, urad dal and idli rice. the ingredients are ground and then fermented to make crisp dosas.
(1 CUP = 250 ML)

INGREDIENTS

  • 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

INSTRUCTIONS

soaking

  • 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 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.
GOOD KARMAall our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

GET NEW RECIPES

Enter your Email Address

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Comments are closed.

36 comments/reviews

  1. today in dinner i tried ragi dosa from your recipes it is just awesome came out so good… everyone loved it5 stars

  2. 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.:)

  3. 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!5 stars

    • 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 🙂

  4. 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?5 stars

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

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

  7. 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.5 stars

  8. 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 info4 stars

  9. 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

  10. 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?5 stars

    • 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.

  11. 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.

  12. I prepared ragi dosa according to your recipe.. turned out very good. Thanks for posting this recipe, my guests liked this a lot.5 stars