Ragi is a healthy grain used in many South Indian recipes. I make ragi dosa, ragi ganji, ragi chapathi and many more dishes with this cereal.
Also called Finger Millet or Nachni, ragi is a powerhouse of nutrition and is a tasty addition to every kitchen pantry. It is good for diabetic people to control sugar levels.
The next time you are bored of plain dosa, try this healthier and instant dosa.
Ragi Dosa Recipe
- Ragi flour – 1 cup
- Rice flour – 1/4 cup
- Curd – 1/4 cup
- Water – 1 and 1/2 cups to 2 cups
- Onion – 1 medium
- Cumin seeds (Jeera) – 1 tsp
- Red Chilli powder – 1 tsp
- Salt – as needed
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- Finely chop the onion.
- Mix ragi flour, rice flour, curd, red chilli powder, salt and water till you get a smooth batter consistency.
- Add more water if the batter is thick. It should be a little more watery than regular dosa batter.
- Add chopped onion and cumin seeds and mix it again.
- Set it aside for 20 minutes.
- Heat a dosa tawa/iron griddle pan on the stove.
- Once it is hot, stir the batter and pour one ladle of batter in the tawa and even it out in a circle.
- Add a little oil around the dosa if you like.
- Flip the dosa to cook the other side. Takes about a minute to cook each side.
- Now enjoy the hot ragi dosa with coconut chutney, sambhar or pudina chutney!
Also Read: Coconut Chutney Recipe
- Ragi dosa takes a little longer to cook than regular dosa.
- If you don’t have curd on hand, and if you have regular dosa batter ready, just add 1/2 cup of regular dosa batter instead of rice flour and curd. 1/4 cup rice flour + 1/4 curd = 1/2 cup regular dosa batter.
- I use 24 Mantra Organic Ragi Flour and 24 Mantra Organic Rice Flour.
- My favorite dosa pan is Lodge Cast Iron Round Griddle which comes pre-seasoned and ready to make crispy dosas.