• Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • ABOUT

Swasthi's Recipes

Home >> Recipes >> Breakfast Recipes

Ragi dosa | How to make ragi dosa in 3 ways

By swasthi , on December 29, 2020, 46 Comments, Jump to Recipe

Ragi dosa is a healthy breakfast from South Indian cuisine made with finger millet. Nachni, Ragulu, kezhvaragu, marwa are the other regional names for finger millet or red millet. This whole grain is a staple in many parts of Karnataka and Andhra pradesh. I make ragi dosa often at home for breakfast, brunch or even for dinner. In this post I am sharing 3 different ways of making them.

ragi dosa

I have grown up eating ragi in many different forms like these dosas, idlis, ladoos, halwa and rotti. Sometimes I also make cake with ragi flour.

Advertisement

More Ragi Recipes here,
Ragi ladoo
Easy ragi rotti
Ragi idli
Chocolate ragi cake

3 ways to make Ragi dosa

1. First one is the Instant ragi dosa that can be made in minutes just by mixing up ragi flour with curd and water or buttermilk. This method is good if you are a small family of 2 to 3. It is similar to the Oats dosa.

2. Second one is to soak the whole grain ragi, blend it and then ferment it. This method has several health benefits as the ragi is soaked, ground and fermented. It is good if you are focusing into healthy whole grain diet or have elderly folks at home who are diabetic.

3. The third method is to just mix some ragi flour to the dosa batter. This one is good to make when you have people with different choices at home. Plain dosa VS Ragi dosas.

Whichever method you make the dosas will taste good if you like the earthy flavor of this grain. Serve them with any chutney or sambar.

I have shared the first 2 methods in the recipe card.

Method 3 – Preparation

1. We will need fermented dosa batter. I used 1 cup batter. My dosa batter was made in the ratio of 1:3 (dal:rice). For more details you can check this post on Dosa batter.

fermented dosa batter in a bowl

2. Add 4 tbsp of ragi flour and little salt. You can also mix ragi flour and salt together with some water and then stir in with the dosa batter. My dosa batter was already runny so I added directly to the batter.

adding ragi flour, salt to a make batter

3. Mix them up together.

whisk all the ingredients well

4. Pour water to bring to the consistency.

adding water to bring batter to consistency

5. The batter must be of pouring consistency. To make crisp dosas make the batter slightly thick. For soft dosas make the batter slightly runny like mine. We feel the soft dosas taste better than the crisp ones.

thick or thin but pouring consistency of ragi dosa batter
Advertisement

How to make ragi dosa

6. Grease and heat a pan well as you do for normal dosa. Pour the batter in the center of the pan.

pour batter to hot tawa

7. Spread batter to a thin dosa.

spreading batter on tawa

8. Drizzle some oil.

drizzling oil to cook ragi dosa
Advertisement

9. The edges of the ragi dosa will begin to leave the pan.

dosa leaves the pan

10. Flip it and cook.

flipping ragi dosa to cook on the other side

Serve ragi dosa with chutney.

serve ragi dosa with chutney

This is the picture of the instant ragi dosa (recipe 1).

ragi dosa

Related Recipes

rava dosa

Rava dosa rec...

wheat dosa atta dosa

Wheat dosa | ...

oats dosa

Oats dosa rec...

set dosa

Set dosa reci...

ragi recipes

Ragi recipes ...

masala dosa

Masala dosa r...

Recipe card

Advertisement
ragi dosa

Ragi dosa (3 ways to make)

Ragi dosa in 3 simple ways. A south Indian breakfast that is wholesome, healthy and nutritious. These are made with finger millets as the main ingredient. Serve them with a chutney or sambar.
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings2 people
AuthorSwasthi

Ingredients (1 cup = 240ml )

Method 1

  • 1 cup ragi flour (fine ground)
  • ½ cup rice flour or wheat flour (¼ cup works if using fresh rice flour)
  • ½ cup fine rava or semolina (optional)
  • ¼ to ½ cup curd (optional)
  • 1¼ to 1½ cup water (use as needed)
  • ¼ teaspoon salt (or as needed)
  • 1 green chili (finely chopped)

optional tempering

  • 1 teaspoon oil
  • 1 pinch mustard
  • ½ teaspoon jeera
  • ½ teaspoon ginger (grated or chopped)
  • 1 tablespoon curry leaves (fine chopped or coriander leaves)

Method 2 – Ragi dosa

  • ½ cup rice (any rice)
  • ½ cup ragi (whole grain or ragi flour)
  • ½ cup urad dal (or skinned black gram)
  • ¼ teaspoon methi seeds (or fenugreek seeds or 2 tbsp poha)
  • salt as needed
  • 2 tablespoon oil (for drizzling)
Advertisement

Instructions

How to make Instant ragi dosa (method 1)

  • Add ragi flour, rice flour, rava (optional) salt and curd to a bowl.
  • Pour water as needed and make a thin batter of pouring consistency. Rest this aside for about 15 mins.
  • Chop coriander leaves, chilies & ginger very finely. Next add them along with coriander leaves to the batter.
  • Tempering – optional – Heat a small pan with oil. Pop mustard and cumin. Then add curry leaves and ginger. saute for 30 seconds. Pour this to the batter and stir. 
  • Check the salt and water. Add more salt if needed. The batter must be runny and of pouring consistency. If needed add more water to bring it to consistency.
  • Grease a nonstick pan well. Wipe off the excess oil with a tissue. Mix the batter well before making each dosa. 
  • When the tawa is hot enough then Pour the batter across the pan. Fill up the gaps if any. Do not spread the batter like normal dosa, the batter should be just poured.
  • Pour a tsp of oil. Allow to cook on a medium heat until the sides begin to get separated from the pan. Flip and cook on the other side as well. Trying to flip an undercooked dosa will break it.
  • Remove to a plate, grease well and repeat making the ragi dosa. Mix the batter once more before pouring.

Method 2 – Making fermented ragi dosa

  • Rinse ragi and rice together and soak them for 8 hours. Later wash urad dal & methi seeds thoroughly and soak for at least 4 to 5 hours.
  • Drain them and rinse well. Blend the urad dal with water as needed until frothy and thick. Transfer this to a bowl.
  • To the same jar, add ragi and rice and blend well. Mix this well with little salt. You can avoid salt now and add after fermenting.
  • Ferment this batter for 6 to 8 hours depending on the climate. The batter must rise at least slightly.
  • Pour water and bring to a desired consistency. To make crisp dosas keep the batter slightly thick. For thin dosas make the batter slightly thin.  
  • Grease the pan and heat up. The pan must turn hot enough.
  • Pour 1 ladle of ragi dosa batter and spread it as you like thick or thin. Drizzle some oil or ghee. When the sides leave the pan, flip it and cook on the other side.
Advertisement

Notes

You can also add 2 tbsps of very finely chopped onions to the instant ragi dosa batter.
The nutrition facts are for the Instant ragi dosa (method 1)
 

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Ragi dosa (3 ways to make)
Amount Per Serving
Calories 436 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 376mg16%
Potassium 164mg5%
Carbohydrates 80g27%
Fiber 4g17%
Sugar 2g2%
Protein 12g24%
Vitamin A 560IU11%
Vitamin C 299.1mg363%
Calcium 108mg11%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

WhatsApp
Share2K
Pin426
Reddit
Tweet
Email
2K Shares
FOR MORE RECIPES

Check your inbox or spam folder to confirm your subscription.


Ragi dosa | How to make ragi dosa in 3 ways
Advertisement
WhatsApp
Share2K
Pin426
Reddit
Tweet
Email
2K Shares

Related Posts

Advertisement

FEATURED RECIPES

Breakfast Recipes

Upma recipe (r…

upma recipe

Cake Recipes

Banana cake re…

banana cake recipe

Breakfast Recipes

Aloo paratha r…

aloo paratha

vegetarian

Paneer recipes…

paneer recipes

Dal Recipes

Dal makhani (S…

dal makhani recipe

Rice Recipes

Veg biryani re…

veg biryani

Advertisement

POPULAR RECIPES

Idli recipe (S…

soft idli

Samosa recipe …

samosa

Pav bhaji reci…

pav bhaji

Eggless chocol…

eggless chocolate cake

Palak paneer r…

palak paneer

Rajma recipe |…

rajma

Advertisement

Paneer butter …

paneer butter masala

Kadai paneer r…

kadai paneer

Paneer tikka r…

paneer tikka

Advertisement

About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
Read more..

Reader Interactions

Share Your Comments & Feedback: Cancel reply

Recipe Rating




Comments

  1. Advertisement
  2. Ankit Kumar says

    January 16, 2021

    5 stars
    Loved it… Simple and to the point instructions.
    Secondly love the recepie, i laways thought what to do with ragi millet. Thank you for such a tasty recepie.

    Reply
    • swasthi says

      January 16, 2021

      Welcome!

      Reply
  3. Ranjini Prabhakar says

    December 1, 2020

    I first look for your recipes for any fish. Thanks for the awesome posts. I love following your recipes!

    Reply
    • swasthi says

      December 2, 2020

      Thanks Ranjini
      Glad to know!
      🙂

      Reply
  4. Poonam kohli says

    September 3, 2020

    5 stars
    Very easy and healthy with excellent taste. Tried with red rice and brown rice.

    Reply
    • swasthi says

      September 3, 2020

      Glad to know!
      Thank you!

      Reply
  5. Shruti Sharma says

    July 31, 2020

    Hi could you also share the recipe of the chutney served along with it. Much thanks !

    Reply
    • swasthi says

      August 1, 2020

      Hi Shruti,
      You can check this coconut chutney here. The side in the other picture is not chutney it is a slow cooked horsegram soup (ulavacharu). I don’t have the recipe on the blog.

      Reply
  6. Mrs.ignacia Monteiro says

    July 13, 2020

    5 stars
    I loved reading your recipes. I don’t know much about cooking but after reading your recipes which are so well spelt out, I am definitely going to try them out with my husband’s help ofcourse. Thank you very very much. Keep putting in some more recipes.

    Reply
    • swasthi says

      July 13, 2020

      Welcome!
      Thank you so much!
      Yes do try them out and enjoy!
      🙂

      Reply
  7. Abinaya Narasimhan says

    July 7, 2020

    4 stars
    I tried the instant version with rava and curd. Turned out pretty good and we all liked it. Thanks for the instant recipe 🙂
    But am afraid whether the calorie info u mentioned (436KJ) is for a single dosa?

    Reply
    • swasthi says

      July 7, 2020

      Hi Abinaya
      It is for 1 serving. The nutrition info is for the number of dosas you made divided by 2. I will look into it again

      Reply
      • Abinaya Narasimhan says

        July 7, 2020

        Abinaya

        Reply
  8. Advertisement
  9. Aparna Aggarwal says

    June 19, 2020

    Hi
    I tried the second method of making ragi dosa with whole ragi.The ragi was not soft after soaking for 4..5 hours.So it didn’t blend in mixer and also it had a chewy texture while eating.Should I soak it for more time ?
    Please help !

    Reply
    • swasthi says

      June 19, 2020

      Hi Aparna,
      Yes try soaking for longer next time, may be 8 hours or so. I use a high speed grinder, mine gets done to very fine & smooth texture with 4 hours of soaking. Chewy texture – is it because the batter was coarse? I guess so. Soaking longer should help.

      Reply
  10. Pradeep Naik says

    May 26, 2020

    5 stars
    I made instant one with curd. Really tasty and simple to make. Thank you for the wonderful recipe.

    Reply
    • swasthi says

      May 26, 2020

      You are welcome! Glad to know!

      Reply
  11. Subha says

    May 25, 2020

    5 stars
    I tried first method sis…its really awesome…😋thank for your recipes…

    Reply
    • swasthi says

      May 26, 2020

      Hello Subha
      You are welcome! Glad to know. Thank you!

      Reply
  12. Rukma says

    December 7, 2019

    Hi Swasthi!
    I was looking for an instant ragi dosa recipe and your Method 1 worked out well. I didn’t use rawa since it was optional.
    I wasn’t able to spread the batter like we normally do for a dosa, so they didn’t turn out very thin, but were not thick either. When I tried spreading it, it was getting stuck to the ladle and breaking off.
    In your initial note, at point no. 7 you’ve suggested not to spread the batter, but later in the photographs section you’ve said the batter should be spread like we do for a dosa. Can you please clarify.
    Thanks for providing easy and healthy recipes!
    Rukma

    Reply
    • swasthi says

      December 7, 2019

      Hi Rukma,
      You are welcome. In this post I have shared 3 recipes to make ragi dosa. For the instant version you just have to pour the batter and not spread it. Please check the video in this neer dosa post to understand how to pour the batter. What I have shown in the photos is the 3rd recipe using left over dosa batter. So the method of making dosas is completely different. If you still have the batter please make them following that way. Hope this helps.

      Reply
  13. Neethu Peter says

    September 5, 2019

    5 stars
    Tried instant dosa couple of times now. Came out so well every time. We tried making little extra for breakfast and have the same thing as snacks in the evening. It’s so tasty even then. Thank you so much Swasthi 🙂

    Reply
    • swasthi says

      September 6, 2019

      Welcome Neethu,
      So glad you liked them. Thanks much for the comment.
      🙂

      Reply
  14. Advertisement
  15. Elizabeth Chiramel says

    August 13, 2019

    Very useful tips , written with great care n thought, thank you so much God Bless. Elizabeth

    Reply
    • swasthi says

      August 13, 2019

      You are welcome Elizabeth Chiramel
      Thank you so much for the wishes.
      🙂

      Reply
  16. Sai says

    July 30, 2019

    5 stars
    Excellent! Thank you

    Reply
    • swasthi says

      July 31, 2019

      Welcome!

      Reply
  17. Mrs. Dinesh says

    May 17, 2019

    5 stars
    Tried the instant version. Was awesome. Had not expected my kids would love it, specially my infant!!
    Thanks a ton.

    Reply
    • swasthi says

      May 17, 2019

      Hi Mrs.Dinesh,
      You are welcome. Happy your kids loved it. Thanks for rating the recipe.
      🙂

      Reply
  18. Saranya says

    May 5, 2019

    5 stars
    The dosa was awesome! And very easy to prepare. Thank you for the recipe 😊

    Reply
    • swasthi says

      May 5, 2019

      Welcome Saranya

      Reply
  19. Laavanya Rachakonda says

    April 30, 2019

    5 stars
    I tried making today. They were perfect! Thanks so much for the recipe.

    Reply
    • swasthi says

      May 1, 2019

      Hi Laavanya
      You are welcome. Glad your ragi dosa came out good. Thank you!

      Reply
  20. Advertisement
  21. Pooja narayanan says

    January 5, 2019

    5 stars
    Hi Swasthi,
    I make your instant ragi dosa often for dinner. This time I made with ragi flour and dosa batter. The outcome is so good that we started to eat 3 to 4 days in a week for dinner. Thank you so much for the healthy recipes.

    Reply
    • swasthi says

      January 5, 2019

      Hi pooja
      You are welcome. Thanks for the comment. Happy to know the recipe is useful.
      🙂

      Reply
  22. Mariappan.A says

    January 2, 2019

    4 stars
    Hai I am Mariappan from tutucorin-628801.I made ragi does batter by method2. But in there the batter was fermented so quick which there 2or3 hours took for fermented. So how can I solve this problem?. Please suggest to me.

    Reply
    • swasthi says

      January 2, 2019

      Hi,
      I understand that the batter turned sour due to over fermentation. You can mix 1/2 to 3/4 cup rice flour with 1/2 to 3/4 cup water. Then mix with the ragi dosa batter.

      Reply
  23. Gau says

    November 20, 2018

    3 stars
    Ragi dosa did not cook evenly due to vegetables in batter. Next time will try adding vegetables on top rather than inside batter. Some pieces were overcooked, while others were undercooked and tasted like dough.

    Reply
    • swasthi says

      November 21, 2018

      Hi Gautham
      I think the onions were not fine chopped. You have to chop them very finely as mentioned in the recipe otherwise they will not cook. Thanks for the mention I will update it clearly.

      Reply
      • Shimona Fernandes says

        September 10, 2019

        5 stars
        Love this instant ragi dosa recipe. My toddler loves it too. Such a yumny way to eat ragi. Thank you!

        Reply
        • swasthi says

          September 12, 2019

          Welcome Shimona,
          Glad your toddler too loved it.
          🙂

          Reply
  24. Teena says

    September 5, 2018

    5 stars
    Hey swasthi
    Lovely recipe!! I made the instant ragi dosa. My in laws were surprised 😮 at the instant dinner I made for them that too so healthy and delicious. I added 1 tbsp of semolina for one batch and it turned out good as well. I will be trying more healthy recipes for them from here. Thank you 🙏 for inspiring me.

    Reply
    • swasthi says

      September 5, 2018

      Welcome Teena
      Very happy to know you could make good dinner for them. Thanks for the comment.
      🙂

      Reply
  25. Hema says

    August 30, 2018

    5 stars
    Thank you. This really helped me to try ragi dosa with dosa batter. Came out awesome!

    Reply
    • swasthi says

      August 30, 2018

      Welcome Hema
      Thanks for trying. Glad to know they came out good.

      Reply

Primary Sidebar

Advertisement

DIWALI RECIPES

JALEBI RECIPE
RASGULLA RECIPE
RASMALAI RECIPE
GULAB JAMUN
BESAN LADOO
KAJU KATLI
RAVA LADDU
Advertisement

CATEGORIES

DINNER RECIPES
SANDWICH RECIPES
BREAKFAST RECIPES
RICE RECIPES
CHUTNEY RECIPES
SNACKS RECIPES
SWEETS RECIPES

Follow me on social media

Facebook

Like

Instagram

Follow

Pinterest

Follow

Twitter

Follow
Advertisement

HEALTH CORNER

RAGI RECIPES
OATS RECIPES
MILLET RECIPES

Advertisement
Advertisement

© 2012 - 2020 - Swasthi's Recipes. The content is copyrighted to SWASTHI'S and may not be reproduced in any form.