Gokulashtami Recipes View full collection here
Rava Kesari  Butter Murukku  Thenkuzhal  Rava Ladoo  Ribbon Murukku  Uppu Seedai  Thattai Poha Kheer  Vella Seedai  Paruppu Payasam  Pottukadalai Murukku  Omapodi  Appam  Pal Payasam  Medhu Vadai  Aval Sakkarai Pongal  Aval Ladoo  Paruppu Vadai (no onion)  Payasam Recipes  Vella Aval  Mullu Murukku  Instant wheat Appam  Shrikhand 

Wednesday, April 3, 2013

Ragi Dosa-Instant Ragi Dosa Recipe-How to make Finger Millet Dosa

Ragi is known as finger millet in English and Kezhvaragu in Tamil. It is rich in calcium, protein, iron and is also a good source of fiber. It is said to be good for diabetic patients also.Today I am sharing 3 recipes for ragi or finger millet dosa. You can choose whichever is comfortable for you. The first one is prepared by grinding urad dal and mixing ragi flour, the second one is instant ragi dosa and the third one is made with leftover idli batter.

ragi dosa

Ragi Dosa-Finger Millet Dosa

ragi dosa-finger millet dosa

 Prep Time : 10 mins
 Cook Time : Less than 5 mins per dosa
 Recipe CategoryMillet Recipes-Breakfast/dinner
 Recipe CuisineSouth Indian

   Ingredients needed

   Recipe #1

   Whole Urad dal - 1/2 cup
   Ragi flour- 4 cups (You will get it ready made)
   Salt as needed
   Oil for making dosas (sesame seed oil preferable)

   Recipe #2

   Ingredients needed for Instant Ragi Dosa

   Ragi flour - 1/2 cup
   Onion finely chopped - 1/4 cup
   Green chilli - 1 finely chopped
   Coriander leaves -finely chopped -1 tbsp
   Curry leaves - few tender ones
   Oil for making dosas

Recipe #1 (dosa picture above)


Wash and soak urad dal for 2-3 hours. Grind well until smooth and fluffy. I used the wet grinder for grinding urad dal.

Then add ragi flour, salt needed and mix well so that there are no lumps. Add water if required to get dosa batter consistency. Keep aside for 4-5 hours to ferment.

In case, if you want to make dosa on the same day without fermenting, you can add a little sour buttermilk to needed batter and use for that day.


Heat a dosa tawa, take a ladle of ragi dosa batter and spread it in circular motion. Drizzle a tsp of oil around the dosa. Do not spread too thin like paper dosa.

Once it gets cooked, flip it over to the other side. Let the other side get cooked. Once cooked remove and serve hot with coconut  chutney or sambar. This dosa will be very soft and delicious.

Recipe #2

Instant Ragi dosa

Instant ragi dosa


Mix ragi flour with needed hot water until there are no lumps. Then add onions, green chillies, coriander leaves, curry leaves and salt needed.

The batter should be thin like rava dosa batter.


Heat dosa tawa, pour the batter from the outer corners of the tawa and fill the inside of the tawa just like rava dosa. You cannot spread this batter like normal dosa.

Drizzle a tsp of oil around the dosa. It will take time to get cooked, so have patience.

Once cooked flip it over to the other side and let the other side get cooked.

Remove from tawa and serve hot with chutney. This dosa will taste good only if taken hot from the tawa.

Those who have difficulty in preparing this rava dosa style ragi dosa can prepare like regular dosas. Add less water and make small regular dosas.

Recipe #3

Ragi dosa with leftover dosa batter

For 2 cups of dosa batter, mix 3/4 cup of ragi flour and make dosas as usual. Refer How to make Dosa for detailed instructions, recipe and pictures.

Note - I used ready made ragi flour.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!


  1. Never get bored of this healthy dosa.

  2. Super healthy & that too in 3 variety.. I will share this with my mom.. She wud luv this :)

  3. i love ragi dosa pads! anyday anytime.

  4. I tried this dosa with 1 cup left over dosa batter with 2 cups of ragi flour padhu.It came so tasty and I made like thin ragi roast.My daughter liked this yummy recipe very much.Thanks a lot.

  5. GREAT JOB ! I have shared this recipe including the other recipe on millets in my FACEBOOK ID "Sirudhanyam yendra millets" wherein i just promote having millets as a vital part of daily food for healthy living and be eco friendly,when i was searching for recipe on millets , i found yours one of the best with a best snaps too , i would keep sharing , thanks for sharing your expertise,

  6. I tried it today but I think the dosa was too soft.. I couldn't turn it properly :( Did I do something wrong?

  7. Dosa will be soft but not flimsy. May be you added more urad dal. Reduce it next time. By the way you did not mention which dosa recipe you tried. The first and the third recipe will not give any problems.The instant ragi dosa needs a little practice. Maybe you can add a little rice flour to it.

  8. Instant rogi dosa is yummy..I added lil of Jeera, tastes nice..

  9. I have tried many Instant Ragi Dosa and all were a disaster lol but finally I found your recipe and it came out Great!! Thanks a lot :)

  10. being a diabetic simply love ur ragi dosa.makes life more enjoyable.waiting for some more healthy recipes. nirmal.

  11. hi..i just made urad dal flour and instead of letting it to ferment separately, I mixed it with Ragi flour..can it both get fermented for 3 hours? will the dosa still be good? thank you

  12. Hi, I have a question about the 1st ragi dosa recipe. i would like to know if the urad dal by itself will ferment, without adding ragi flour? Is it 8 cups of flour to 1 cup of urad? Don't we usually add the rice together with the urad to ferment the batter for idli/dosais? Please help.

    1. Yes, you can keep the urad dal aside for 3 hours. It will ferment a little. Then you can add ragi flour. Yes, it is 8 cups for 1 cup of urad dal. Since I use my wet grinder for grinding urad dal, I get more volume (ie) more batter. So it requires 4 cups of ragi flour for 1/2 cup of urad dal. You can mix the ragi flour with ground urad dal , salt needed and keep it overnight also for fermentation.

  13. Hi.I tried recepie no1. But despite soaking the moisture overnight the batter did not rise. What do I do

    1. It might be due to the weather conditions. If you are living in a cold place, it might take longer.

  14. Hi mam shall v use whole ragi instead of flour?? If s means how long to soak

    1. If you want to make dosa with whole ragi- use this recipe . Instead of Kambu, use whole ragi. I have tried it many times with success. Recipe Link below
      Kambu Dosai

  15. tasty and healthy recipe...i will try

  16. Padhu , I tried your recipe , the instant dosa one.. though the taste was good, it didnt come out well..In the sense , it was too mushy and not well cooked and wasnt able to turn it fully.. I hope you understand what i mean.Can you let me know what needs to be done?

    1. Ragi dosa will take a longer time than regular dosa to get cooked well. You have keep the heat on low or medium and wait for it to get cooked well before you flip it over. You can try adding 1 or 2 tbsp of rice flour to it next time when making instant dosas.


Thank you for dropping by my blog.Hope you enjoyed reading the recipes.Your feedback and comments are appreciated. Comments with links to external sites will be deleted.