The Ultimate Ragi Dosa Recipe for a Nutrient-Packed Delight
A wholesome, fiber-rich, and gluten-free South Indian dosa made with ragi flour, urad dal, and rice flour. Crispy on the outside and soft inside, this ragi dosa packs nutrients, flavor, and perfect satisfaction.
Prep Time
15 min
Cook Time
20 min
Serving
4
Difficulty
Easy
Information About the Recipe
Ragi dosa is a nutrient-dense alternative to traditional dosa, made using finger millet flour—one of the oldest grains known for its high calcium, fiber, and mineral content. The combination of ragi flour, urad dal, and rice flour creates a tasty, balanced batter that cooks into a crisp, earthy-flavored dosa. It suits gluten-free, vegan, and health-focused diets.
Ingredients
- For the Dosa Batter
- 1 cup ragi flour (finger millet flour)
- 1/2 cup rice flour
- 1/4 cup urad dal, soaked 4–6 hours
- Salt to taste
- Water as needed
- Optional Toppings
- Finely chopped onions
- Finely chopped tomatoes
- Finely chopped green chilies
- Fresh coriander leaves
- For Cooking
- Oil or ghee
Nutritional Information
- Calories: 110
- Carbohydrates: 18 g
- Protein: 4 g
- Fat: 3 g
- Fiber: 4 g
- Calcium: High
- Gluten: 0 g
Directions
1. Prepare the Batter
- Soak the Urad Dal
- Rinse urad dal and soak it for 4–6 hours or overnight.
- Grind to a Paste
- Drain and grind the soaked dal into a smooth, thick paste.
- Combine the Flours
- In a large bowl, mix ragi flour and rice flour.
- Add the urad dal paste and mix until uniform.
- Adjust Consistency
- Add water slowly until the batter is smooth and pourable.
- Ferment (Optional but Recommended)
- Allow the batter to ferment for 6–8 hours.
- It improves texture, flavor, and crispiness.
2. Make the Dosa
- Heat Pan
- Preheat a dosa tawa (non-stick or cast iron) on medium.
- Grease Lightly
- Brush with oil or ghee.
- Pour & Spread
- Pour one ladle of batter onto the center.
- Spread in a circular motion for a thin dosa.
- Add Toppings (Optional)
- Sprinkle chopped onions, tomatoes, chilies, and coriander.
- Drizzle Oil
- Add a few drops around the edges for crispiness.
- Cook
- Cook until golden brown and crispy.
- Fold and remove.
- Repeat
- Continue with remaining batter.
3. Serving Suggestions
- Serve with coconut chutney, tomato chutney, mint chutney, or sambar.
- Works well as a light breakfast, brunch, or early dinner.
4. Tips & Variations
- Thinner batter = crispier dosa.
- Add grated carrots, spinach, or beetroot for extra nutrition.
- Skip fermentation for quick dosa, though texture will be slightly different.
- For even crispier results, add 1–2 tbsp semolina (optional).
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