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-Finger Millet Dosa
Prep Time : 10 mins
Cook Time : Less than 5 mins per dosa
Serves:2-4
Recipe Category: Millet Recipes-Breakfast/dinner
Recipe Cuisine: South Indian
Author:Padhu Sankar
Serves:2-4
Recipe Category: Millet Recipes-Breakfast/dinner
Recipe Cuisine: South Indian
Author:Padhu Sankar
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)
Preparation
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.
Method
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.
Add finely chopped onions and green chillies to the dosa batter to make the dosa more delicious.
Note (Updated) – I have used the wet grinder for grinding urad dal, so the batter was fluffy and had volume. If you grind urad dal in mixie – the measurement is – For 1/4 cup urad dal + 1/2 tsp fenugreek seeds (soaked for 2-3 hours and ground in mixie) – add only 1 cup of ragi flour. Ferment and make dosas. Another tip – Refrigerate the soaked urad dal and then grind.
Recipe #2
Instant Ragi dosa
Preparation
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.
Method
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. You can also add a little rice flour if needed.
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.
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very healthy !!!
Very healthy and delicious dosas
Never get bored of this healthy dosa.
Super healthy & that too in 3 variety.. I will share this with my mom.. She wud luv this 🙂
i love ragi dosa pads! anyday anytime.
yummy……
my favorite dosa… love it…
wow looks awesome….
very healthy and new versions…
very healthy breakfast, PADHU.
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.
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,
I tried it today but I think the dosa was too soft.. I couldn't turn it properly 🙁 Did I do something wrong?
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.
Instant rogi dosa is yummy..I added lil of Jeera, tastes nice..
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 🙂
being a diabetic simply love ur ragi dosa.makes life more enjoyable.waiting for some more healthy recipes. nirmal.
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
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.
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.
Hi, for making idly / dosa batter my proportion with rice and urad dal is 4:1 in same measuring cup ( 4 ✖ 250ml : 1 ✖ 250ml) but yours is confusing me like( 4✖ 250ml : 1✖ 125ml). Please clear my doubt.
Your question is confusing. For regular idli dosa – I use rice and urad dal in the ratio – 4:1 or 3:1 . This is standard measurement and you can use any cup. If the urad dal is new and fresh, I will reduce it a little (minus 1 or 2 tbsp).
For ragi dosa – using ragi flour – I use urad dal 1/2 cup and ragi flour – 4 cups (this measurement is when using wet grinder) .If using mixie to grind urad dal, use more urad dal and grind using ice water otherwise the batter will not be fluffy. Hope I have cleared your doubts. Refer my soft idli recipe.
Hi.I tried recepie no1. But despite soaking the moisture overnight the batter did not rise. What do I do
It might be due to the weather conditions. If you are living in a cold place, it might take longer.
Hi mam shall v use whole ragi instead of flour?? If s means how long to soak
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
tasty and healthy recipe…i will try
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?
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.
I tried this recipe and it came out well…Can you please share a recipe of ragi pancake without baking powder or soda?
Hi Padhu… I do have whole ragi… How do I make ragi powder out of it? Grind plain ragi as such into powder or dry roast it and then grind it to powder? Should we seive it? How long can we preserve this?
You can dry ragi well in the sun and powder it or you can dry roast it slightly and powder it. You can sieve it and store it.
Hi mam! Can we use these dosa flour made in millets for the next day like our ordinary dosa flour. As am new to this millets version , I have no idea in this.pls guide me
Yes, you can use it for 2-3 days if the batter is refrigerated.
This is very simple and easy and healthy snacks which is low in glutens. Love to make more as I miss south Indian dishes. Can u post some more of same variety.
Please rectify if am wrong. If i use wet grinder then ratio of ragi n urad dal is 4:1/2 cup. If I use mixie then 1:1/4 cup with 1/2tsp fenugreek seeds. Am I right with the proportions. Because I don't have wet grinder.
For mixie – Ragi flour – 1 cup
Whole urad dal – 1/4 cup
For Grinder
Ragi flour – 4 cups
Urad dal -1/2 cup (do not use old stock dal as in that case the batter will not be fluffy ) .
If your urad dal is old, you can follow the measurement given for grinding in mixie.
Hope I have cleared your doubts. Give me your feedback after trying.
Nice
This is very simple and easy and healthy snacks which is low in glutens. Love to make more as I miss south Indian dishes. Can u post some more of same variety.25
Thank you for this recipe. Looks like very healthy. I shall try this one very soon.