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Ragi Dosa Recipe

Madhumati Tyagi

Ragi Dosa Recipe
by Madhumati Tyagi

South Indian Dosa made using whole Ragi grains, rice and Urad dal. Ragi Dosa also known as Finger millet Dosa or Nachni Dosa. Ragi Dosa made two ways instant & fermented.

In this version, you will learn how to make fermented delicious and healthy diabetic-friendly Ragi Dosa which can be served with coconut chutney, tomato chutney, onion chutney or sambar.

 Text Box:


  • ½ cup Ragi | finger millet
  • ½ cup rice
  • ½ cup Urad dal
  • ½ tsp Methi seeds
  • 2 tbsp| Poha
  • Salt- as needed
  • Oil - to make Dosa



·      Wash and soak the Ragi, rice, Urad dal, Methi seeds, and Poha together for 2 hours.

·      Grind this in a grinder into a fine paste and ferment this for 6-7 hours or overnight.

·      Add salt and mix this well. Add little water to this and bring it to a Dosa batter consistency.

·      Heat the Dosa Tawa /the pan, pour in a ladle full of batter, and spread it into a thin circle of Dosa. Remember to keep the flame medium.

·      Sprinkle oil around the Dosa.

·      Cook on one side and when it is done flip the Dosa in keep it in the pan for a few seconds and serve the Dosa.

·      The Dosa will be very crispy and everyone will surely love this for sure.



1. You can make some Potato stuffing and make a masala Dosa too.

3. Uttapam can also be made.

4. You can add finely chopped onions to the Ragi Dosa for a nice flavor.

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