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Crispy Ragi Dosa Recipe | Finger Millet Dosa Recipe | Healthy Breakfast Recipe

A healthy, vegan, gluten-free & delicious breakfast from the South Indian Cuisine made from Ragi (Superfood Finger Millet).
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast / Brunch
Cuisine: Indian (South Indian)
Keyword: Ragi Dosa, Finger Millet Dosa, Millet Recipe, Millet Dosa, Ragi Dosa Batter, Healthy Breakfast
Author: Padma Veeranki

Ingredients

  • 1 Cup Ragi/Finger Millet
  • 1 Cup Idli Rice or Any short grain rice or Parboiled Rice
  • 1/2 Cup Whole Urad Dal
  • 1/2 tsp Fenugreek Seeds
  • 1/4 Cup Poha Flattened Rice
  • 1 tsp Salt or as needed
  • Water as needed

Instructions

Soaking, Grinding & Fermenting:

  • Wash and soak Ragi, Rice and Whole Urad Dal separately or together for at least 8 hours. Soak Poha/Flattened Rice 1 to 2 hours before grinding.
  • Drain out the all the water. Add to the mixer jar and grind everything together adding required salt & water. I’m using a mixer grinder to grind, you can also use a traditional wet grinder.
  • Transfer batter to a large bowl and set it aside for 8hrs/overnight until it is well fermented & doubles up in volume.

Making Ragi Dosa:

  • Add water to the batter to get the right consistency. Dosa batter should be of pouring consistency. Make sure it’s neither too thick nor too watery.
  • Heat a griddle over medium high heat. Pour a ladleful of dosa batter over the skillet and spread the batter evenly in circular motion starting from the centre. Watch Video where I exactly show the process!!
  • Pour a teaspoon of oil or ghee around the edges of the dosa and increase the heat. Cook the dosa for until light brown.
  • Fold and remove. You can also flip the dosa and cook on both sides.
  • Serve with chutney of your choice.

Recipe Video

Notes

  • The time give doesn't include the fermenting time of the batter as this many vary depending on the weather conditions of the place you live.
  • Soak the grains (Rice, Ragi and Urad Dal) for longer (6 to 8 hours) or overnight for smooth idli batter, especially when using a mixer grinder. 
  • Make sure you keep the batter in a warm place for fermentation, covered & undisturbed.
  • It is ideal to place a plate below the bowl or vessel as the fermented dough might spill and lead to wastage (as you can see in the step by step images in the post) 
  • You can avoid adding salt to the batter before fermentation if you live in a very warm place.
  • In case you do not have Idli Rice, you can replace with any short grain rice variety like Sona Masuri or ponni rice. The result would be same. 
  • The batter stays fresh in the refrigerator for at least 4-5 days. 
  • Check out the detailed post above for different variations to make this dosa.