Ragi dosa | Finger Millet Dosa

I share with your ragi dosa recipe. This is a south Indian dish. Ragi dosa is so yummy breakfast. Ragi dosa made with ragi flour, black grams (urad dal), rice, and fenugreek seeds. This dosa eat with coconut chutney or sambar. It is so different dosa. This is easy to make. So let me start how to make ragi dosa at home..


  • 1½ cups Ragi Flour
  • 1 cup Rice (Chaval)
  • 3½ cup Black Grams (Urada dal)
  • ¼ Fenugreek Seeds (Mehti Dana)
  • Salt to taste
  • Oil as required
  • Water as required


Clean, wash and soak the rice, black gram and fenugreek seeds for 5-6 hours. Now take a mixture jar, put in soaked rice and water as needed and grind with grinder and make smooth batter. The batters transfer to a bowl and keep a side. Then drain the soaked black gram and fenugreek seeds put in jar and grind till they are make smooth batter. The batter pour in rice batter and mix well. Then add little by little ragi flour and mix properly. Add little water as required. Add salt and mix well. This batter covers with lid and keep in warm place for overnight. Next day look the batter doubles up. Now Heat a non stick griddle. Cut a half onion and this half onion dip in oil and smear the oil on the hot griddle. Sprinkle a little water on the tava and wipe it off gently using a cloth. Pour a ladle ful of batter from a little height so that you get plenty of holes. Cook on medium heat until the top surface dries out. Cook the dosa on one side only taking care to see that it does not brown. Fold it twice to make a quarter circle. Same ways prepare all Ragi dosa.

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