This easy ragi dosa recipe makes thin, savoury finger millet dosas using ragi flour, rice flour and a few pantry ingredients. It is a convenient breakfast option when you want a change from regular dosa and can be served with coconut chutney or sambar.
Ingredients
- 1 cup ragi (finger millet) flour
- ¼ cup rice flour
- 2 tablespoons curd, optional
- 1 small onion, finely chopped, optional
- 1 green chilli, finely chopped, optional
- 1 teaspoon cumin seeds
- 2 tablespoons chopped coriander
- About 1½–2 cups water, added gradually
- Salt to taste
- Oil for cooking
How to Make Ragi Dosa
1. Prepare the batter
Whisk the ragi flour and rice flour in a bowl. Add cumin, coriander, salt and the optional onion, chilli and curd. Pour in water gradually while whisking to make a thin, pourable batter without lumps.
2. Rest briefly
Let the batter rest for 10–15 minutes. Ragi flour absorbs water, so stir and add a splash more water if it has thickened.
3. Heat the pan
Heat a non-stick or well-seasoned dosa pan over medium heat. Lightly grease it. The pan should be hot, but not smoking.
4. Pour and cook
Stir the batter before each dosa. Pour it in a thin layer, starting from the outside and moving inward. Drizzle a little oil around the edges and cook until the surface looks dry and the underside releases easily. Flip if needed and cook the other side briefly.
Tips for Crispy Ragi Dosa
- Keep the batter thinner than ordinary dosa batter.
- Stir often because the flour settles at the bottom.
- Let the pan return to the right temperature between dosas.
- If the dosa breaks, add a little rice flour and mix well, then try again.
What to Serve with Ragi Dosa
Serve immediately with coconut chutney, tomato chutney or sambar. You can also pair it with a vegetable kurma for a more filling breakfast or light dinner.
Frequently Asked Questions
Does ragi dosa need fermentation?
This quick flour-based version does not need fermentation. Traditional versions made with soaked grains may use a different preparation method.
Why is my ragi dosa sticking?
The pan may be too cool, too hot or insufficiently seasoned. Lightly grease it and wait until the underside sets before trying to lift the dosa.
Image credit: Zoshua Colah / Unsplash. The image is a general dosa serving suggestion.