Ragi Dosa

Ragi Dosa

Ragi Dosa

Ragi or finger millet is extremely rich in Calcium, iron and protein. The millet which gives you a brown flour is very nutritious and is often given to children. Due to its coarse texture, it is often avoided in daily cooking, but due to its excellent health benefits, it is coming back to our tables. It is also rich in fiber and helps keep you full for longer. It is commonly used in cuisines of Maharashtra and Karnataka. Though not glutinous like wheat flour, just like bajra, maize or jowar flour it can be made easier to cook by using hot water to knead its dough. I used to feed ragi gruel to my sons when they were babies.

I had earlier shared the recipe of Ragi chillaΒ which is quite simple too. This is an easy to cook recipe of Ragi Dosa that does not take much time either.

Makes about 10 dosas


Ragi flour 2 cups

1 cup curd

1 inch ginger

2-3 green chillies

6-8 cloves garlic

1/4 coconut

1 chopped onion

1 tsp. cumin seeds

2 sprigs curry leaves

1 tsp. finely chopped coriander leaves

Salt to taste

1 chopped onion


Take ragi flour in a large bowl. Add curd, cumin seeds and water to form a thinnish consistency paste without lumps.

Ragi Dosa

Now make a paste of coconut, curry leaves, green chillies, ginger and garlic in a blender. Add it to the ragiΒ batter. Add salt. Add some more water to make a runny batter for dosa. You could alternatively finely chop the green chillies, garlic, ginger and curry leaves. I like to blend curry leaves as it has great health benefits and we do tend to discard it otherwise.

Ragi Dosa

Leave it aside for about half an hour. When ready to make the dosa, add chopped onion and coriander to the batter.

Now heat a griddle/tava. Spread one tsp. of oil on it. Now spread out the dosa batter just like you would while making other dosa. Cook on both sides till well cooked. It has a dark, chocolatey look. Serve hot with sambhar and coconut chutney as the perfect breakfast that keeps you satiated for long. Enjoy!

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17 thoughts on “Ragi Dosa

  1. Looks yum! Since coconut, curry leaves, green chillies, ginger and garlic has been added in the batter, it would taste good without any accompaniment too! Will try it out soon! πŸ™‚

  2. I do the same thing with rava dosa πŸ™‚ It tastes out of the world. I have tried the ragi dosa mix powder too and it tastes awesome with curry leaves, green chillies, onion and light tadka. Damn! I want dosa now πŸ˜€

  3. We have made ragi dosa before but never with all these ingredients like coconut, chillies, corainder etc in the batter. This sounds so heavenly, will try for sure some day! Thanks for this delicious recipe.

    1. I guess one could even add finely chopped greens to it for a richer taste. I keep experimenting with my dosas so that they taste nicer. The kids enjoy variety. πŸ™‚ Glad you liked the recipe.

    1. I do enjoy cooking, and the enthusiastic eaters at home provide a great audience. πŸ™‚ I love eating as well. Mostly, I prefer recipes that don’t require much slogging on the stove. This blog is for my sons who wanted me to document my recipes. πŸ™‚ Thanks for reading.

  4. I lost my mum right after my marriage. I crave for a lot of her recipes. And, I wish that I had learnt them from her. In the course of our conversations, my sons said that they would love to have my recipes in some place. You know how all kids love their mother’s cooking. Thus was born this blog. Since both my children love food and hopefully they will cook as well too, these recipes will come in handy at a future date.

  5. Great recipe. I can try this.
    Tell me the chutney in the picture was another coconut? So you added some coconut to batter and some for chutney right? Sorry – but I cook so less that my questions can be too basic! πŸ˜›

    1. Yes, Parul that was coconut chutney. Yes, I used some for the batter and remaining in the chutney. No problem. No question is silly yaar. πŸ™‚

  6. Wow — with curds and ginger and garlic and green chillies and coconut? Sounds superb.
    I would love to try this. And I’m sure I’d like it.

    Rachna, thank you so, so, so much.

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