Ragi Dosa

Ingredients(serves 8 dosas)

• Ragi flour (Finger Millet flour)
  1 cup
• rice flour
  0.5 cup
• urad dal flour
  2 tbsp

  or finely ground urad dal

• cumin seeds
  1 tsp
• green chillies
  2

  finely chopped, optional

• onion
  1 small

  very finely diced

• fresh coriander leaves
  2 tbsp

  finely chopped

• salt
  1 tsp

  adjust to taste

• water
  2 cups

  plus more to adjust batter consistency

• oil or ghee
  2 tbsp

  for cooking

Method

1. 1

   Make the batter

   In a large bowl, combine ragi flour, rice flour, and urad dal flour. Add salt and gradually whisk in the water until you have a smooth, lump-free batter with the consistency of thin buttermilk — it should flow easily and spread thin when poured.

   Tip: The batter should be thinner than regular dosa batter. Ragi dosa is a 'set dosa' style — thin and lacy.
2. 2

   Ferment (optional but recommended)

   Cover the bowl loosely with a cloth and leave at room temperature for 6–8 hours or overnight. Fermentation enhances flavour and improves digestibility. In warm climates this takes 6 hours; in cooler German kitchens, 8–10 hours.

   Tip: If short on time, skip fermentation — Ragi Dosa still works well as an instant dosa without fermenting.
3. 3

   Add aromatics

   Before cooking, stir in the cumin seeds, finely diced onion, chopped green chillies (if using), and fresh coriander. Adjust the consistency with a little water if needed — the batter should pour and spread freely.

4. 4

   Heat the pan

   Heat a flat cast iron or non-stick pan (tawa) over medium-high heat. Once hot, reduce to medium. Sprinkle a few drops of water — they should evaporate immediately. Lightly grease with a few drops of oil using a cut onion or paper towel.

5. 5

   Cook the dosas

   Pour a ladle of batter from the centre outward in a spiral, filling any gaps. Drizzle half a teaspoon of oil around the edges. Cook for 2–3 minutes until the edges crisp and lift naturally. Flip and cook for 1 minute more. Ragi Dosa should be lacy and crisp.

   Tip: Do not press down on the dosa — let it crisp naturally. Ragi dosa is more delicate than rice dosa; handle gently when flipping.

Nutrition

Approximate values per serving. For guidance only.

Frequently Asked Questions

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