ragi dosa recipe | ragi dosa | finger millet dosa | ragi dose


Ragi Dosa is a healthy variation of dosa or crepes made with ragi seeds or ragi flour. There are many ways ragi dosa can be made. Ragi dosa recipe is gluten-free as well. Ragi dosa can be prepared in two ways. The one method is using ragi flour and the another one is grinding batter from ragi seeds and rice. In India, Karnataka is one of the top producers of ragi. In rural areas of South Karnataka, ragi is consumed as a staple food. These are tiny reddish seeds of the Eleusine Coracana plant. Ragi is commonly used in the cuisines of Maharashtra and Karnataka. Ragi has many health benefits such as it includes high protein, natural Weight Loss Agent, prevents your Skin from Ageing, ragi is Good for your Hair, ragi has loads of Calcium, increases Production of Mothers Milk, ragi Keeps you Relaxed, prevents Colon Cancer. Instead of preparing instant dosa from store bought flour, this type of soaking all grains and grinding the batter and allow for fermentation is healthier. We can prepare ragi dosa as per our liking, like othappam or crispy dosa. It can go with any chutneys.

Watch ragi dosa recipe in Tamil.

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ragi dosa recipe | ragi dosa | finger millet dosa | ragi dose

Servings: 4


how to make ragi dosa recipe | ragi dosa | finger millet dosa | ragi dose

  1. Take all ingredients in mentioned measures.

  2. Wash twice and soak ragi, idli rice, urad dal and fenugreek seeds altogether for at least 5 hrs.

  3. Decant the soaked water and grind in to smooth batter.

  4. Add natural sea rock salt to the batter.

  5. Mix well with clean hand.

  6. Allow to ferment the batter for 5-8 hrs.

  7. After fermentation the upper layer of batter shows slight dark in colour.

  8. Mix thoroughly.

  9. Heat dosa tawa and sprinkle and spread little water.

  10. Pour ladle full of batter.

  11. Spread in circular motion to make little thick dosa.

  12. Sprinkle oil or ghee.

  13. Cover cooks in medium flame for a minute.

  14. Open the lid and check dosa is cooked well.

  15. Remove from the dosa tawa and serve hot.

  16. We can prepare crispy dosa too.

  17. Make the batter to little watery and use little more oil or ghee to prepare crispy dosa.

  18. Heathy and tasty ragi dosa is ready for serving.


  • For grinding the batter, you can use mixie or grinder.
  • Instead of idli rice try with red rice also.
  • Spicing it up: Add chopped onions, green chillies, ginger to the batter to make it more wholesome and spicier.
  • Use this fermented batter for two days (store in refrigerator) not more than that.


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Gomathi Ramesh

Food Blogger

Hi there! I am Gomathi Ramesh, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I come from a family of fantastic cooks and I’m here to share generations of recipes that are homey, fresh, healthy, family-friendly, authentic, and adventurous. Most importantly, our recipes taste great and you can trust that they actually work.

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