Ragi Dosa

Looking for a healthy yet satisfying breakfast or dinner idea? Say hello to Ragi Dosa – a crispy, earthy dosa made from finger millet flour (ragi), rice flour, and simple Indian spices. This South Indian-inspired dish is a powerhouse of nutrition and flavor.
What is Ragi?
Ragi, also known as finger millet, is a nutrient-rich grain commonly used in South Indian cooking. It’s loaded with calcium, iron, fiber, and essential amino acids, making it a fantastic alternative to refined grains. Ragi is especially popular in households looking for diabetic-friendly and bone-strengthening foods.
Why You’ll Love Ragi Dosa
- Quick and easy – no fermentation required!
- Crispy and flavorful
- Naturally gluten-free
- Great source of calcium, iron, and fiber
- Pairs well with chutneys, sambar, or even a dollop of curd
Ingredients
- 1 cup ragi flour (finger millet flour)
- ¼ cup rice flour
- 2 tbsp semolina (rava/sooji) – optional, for added crispiness
- 1 small onion, finely chopped
- 1–2 green chilies, finely chopped
- 1 tsp cumin seeds
- A few curry leaves, chopped
- 2 tbsp coriander leaves, chopped
- Salt to taste
- 2½ to 3 cups water
- Oil or ghee for cooking
Instructions
- Prepare the batter
In a mixing bowl, combine ragi flour, rice flour, semolina, chopped onions, green chilies, cumin seeds, curry leaves, coriander, and salt. Gradually add water and mix to form a thin, watery batter. Let it rest for 10–15 minutes. - Heat the pan
Heat a non-stick or cast iron dosa pan. Make sure it’s well-seasoned and hot before you pour the batter. - Pour the dosa
Stir the batter well each time before pouring. Take a ladleful and pour it from the edges towards the center, letting it spread naturally (similar to neer dosa technique). Don’t try to spread it like regular dosa batter. - Drizzle oil or ghee
Drizzle a little oil or ghee around the edges. Let it cook on medium flame until the edges crisp up and the bottom turns golden brown. - Serve hot
Serve your crispy dosa hot with coconut chutney, tomato chutney, or sambar.
Tips for Perfect Ragi Dosa
- Always stir the batter before each pour – the flour tends to settle at the bottom.
- Use a ladle with a spout for easy pouring.
- Keep the pan on medium heat – too hot and the batter won’t spread, too cold and it won’t crisp.
- If you want to skip onions and chilies, you can make a plain version with just salt and cumin.
Variations
- Ragi Set Dosa: Make thicker dosas with fermented batter for a soft, spongy texture.
- Instant Ragi Pesarattu: Add moong dal and blend with ragi flour for a protein-rich version.
- Kids’ Version: Add grated carrots and a pinch of jeera for a milder, kid-friendly dosa.
Ragi dosa is proof that healthy food can be incredibly delicious and easy to make. With minimal ingredients and prep time, you can whip up a batch of crispy dosas that nourish your body and satisfy your cravings. Whether it’s for breakfast, brunch, or dinner, this millet-based marvel is sure to win hearts!