//Ragi Dosa – 2 Ways (Instant Ragi Dosa and Fermented Ragi Dosa)

Ragi Dosa – 2 Ways (Instant Ragi Dosa and Fermented Ragi Dosa)

Ragi Dosa is a healthy dosa made with ragi flour. There are a few variations to make Ragi Dosa. I am sharing two tasty and healthy recipes in this post and they are gluten-free as well.

  1. Instant Ragi Dosa
  2. Fermented Ragi Dosa made with Urad dal batter

Both the recipes are good and you get healthy ragi dosa that can be served for breakfast, brunch or in the lunch-box.

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Ragi Dosa on a plateRagi Dosa on a plate

What is Ragi

Ragi also known as Finger millet or Red millet and is an ancient grain which first originated in south africa and came to India. Karnataka is one of the top producers of ragi. In rural areas of south karnataka, ragi is a staple food.

These are tiny reddish seeds of the Eleusine coracana plant. Ragi is commonly used in the cuisines of Maharashtra and Karnataka.

In Maharashtra and Karnataka these tiny red grains are called as Nachni. It is also known as Mandua in Hindi, Kezhvargu in Tamil and Ragulu in Telugu.

In India ragi dishes are commonly fed to infants, lactating mothers and people recovering from illnesses. Ragi is easily digestible and very nutritious.

Ragi Health Benefits

  1. Ragi is a nutrient dense grain and a super food.
  2. Ragi also has some essential amino acids which are required by the body.
  3. Ragi is rich in calcium and extremely good for vegans and vegetarians. Women should have a good amount of calcium in the diet as with age and deficiency of calcium, the bones become porous and cause problems.
  4. Ragi is the best source of calcium – 100 grams of ragi contains approximate 350 mg of calcium.
  5. Ragi has a cooling tendency, so it is better to have them during hot seasons.

Culinary Uses of Ragi

In India, Ragi is used in making various dishes like bhakri (flat bread), dosa, pudding, porridge, sweets and even bread. In Karnataka, ragi balls known as ragi mudde is made.

In Maharashtra with ragi dishes like ragi ladoo, ragi bhakri and ragi papad are made.

Ragi porridge (also known as ragi malt) made with milk or water and  jaggery is one of the commonly made dishes that is fed to infants, kids and people recovering from illnesses.

I have shared some healthy ragi recipes.

About Instant Ragi Dosa Recipe

This Instant Ragi Dosa is a basic 6 Ingredients recipe made with ragi flour, gram flour (besan), curd, coconut, few spices and salt.  The recipe is made in about 40 Minutes.

The recipe is a no grind quick ragi dosa and very easy to make. Handy at times when you want to make a quick breakfast or brunch. You just need to mix everything and then start making the dosas.

Tips for Instant Ragi Flour Dosa

  1. Sourness: If you do not like the sourness in dosa due to the buttermilk being added, then you can add a bit of milk instead. For more sourness you can use sour curd.
  2. Replacing gram flour: You could even add rice flour instead of the besan (gram flour).
  3. Spicing it up: I have added chopped onions, green chillies, ginger to the batter to make it more wholesome and spicier. You can easily skip the onions, herbs and spices and make dosa just with ragi, besan, buttermilk and salt.
  4. Coconut: If you do not have fresh coconut, then you can add desiccated coconut or skip it completely.
  5. Sprouted ragi flour can also be replaced with ragi flour.
  6. Serving Suggestions: Serve ragi dosa them with any vegetable dish, sambar or coconut chutney.

How to make Instant Ragi Dosa

Making Batter

1. Take 1  cup ragi and ¼ cup besan (gram flour) in a mixing bowl or pan. You can even use rice flour or chickpea flour instead of besan.

1  cup ragi and ¼ cup besan in a mixing bowl

1  cup ragi and ¼ cup besan in a mixing bowl

2. Add ⅓ to ½ cup finely chopped onions, ½ teaspoon finely chopped ginger, 8 to 10 curry leaves (chopped), 1 green chilli (chopped), 3 tablespoons chopped coriander leaves, 1 pinch asafoetida (hing), ½ teaspoon cumin seeds and salt as per taste.

adding onions, spices, herbs and salt to the bowl

adding onions, spices, herbs and salt to the bowl

3. Add ½ cup buttermilk and 1.5 cups water. To make the buttermilk, stir briskly ¼ cup curd with ¼ cup water.

Add ½ cup buttermilk and 1.5 cups water

Add ½ cup buttermilk and 1.5 cups water

4. Mix to a thin batter.

Mix to a thin batter

Mix to a thin batter

5. Add 3 tablespoons fresh grated coconut. Mix very well. Cover and let the batter rest for 15 to 20 minutes.

Add 3 tablespoons fresh grated coconut and mix

Add 3 tablespoons fresh grated coconut and mix

Making Ragi Dosa

6. Heat a tawa or a skillet on medium flame. Spread some oil on the tawa.

Spread some oil on the tawa or pan

Spread some oil on the tawa or pan

7. Before pouring batter mix very well as the flours settle on the bottom of the pan. On the medium hot tawa or skillet pour the batter from outside to inside just like you do for rava dosa. You can gently spread the batter with the ladle.

pour ragi dosa batter

pour ragi dosa batter

8. Let the base cook and become crisp. Sprinkle some oil on top and spread it with a spoon.

cook ragi dosa on tawa

cook ragi dosa on tawa

9. When the base is golden and crisp, turn over and cook the other side. Cook till both sides are crisp and cooked well. Make all ragi dosa this way.

cook ragi dosa on tawa

cook ragi dosa on tawa

10. Serve ragi dosa hot or warm with coconut chutney.

This post is from the archives and has been republished and updated on 25 May 2020.


Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Instant Ragi Dosa

This instant ragi dosa is crepes made from finger millet or red millet flour, curd and coconut.

Instant Ragi DosaInstant Ragi Dosa

Servings (change the number to scale):2 to 3

(1 CUP = 250 ML)

  • 1 cup ragi flour or sprouted ragi flour – 150 grams
  • ¼ cup besan (gram flour) or rice flour,
  • ⅓ to ½ cup finely chopped onions
  • ½ teaspoon finely chopped ginger or ½ inch ginger, finely chopped
  • 1 green chilli – chopped
  • 8 to 10 curry leaves – chopped
  • 3 tablespoons chopped coriander leaves (cilantro)
  • ½ teaspoon cumin seeds
  • 1 pinch asafoetida – optional
  • 3 tablespoons fresh grated coconut or or desiccated coconut
  • ½ cup buttermilk or ¼ cup curd mixed in ¼ cup water
  • 1.5 cups water or add as required
  • salt as required
  • oil or ghee as required for making dosa

Making Batter

  • Take 1  cup ragi and ¼ cup besan (gram flour) in a mixing bowl or pan. You can even use rice flour or chickpea flour instead of besan. 

  • Add ⅓ to ½ cup finely chopped onions, ½ teaspoon finely chopped ginger, 8 to 10 curry leaves (chopped), 1 green chilli (chopped), 3 tablespoons chopped coriander leaves, 1 pinch asafoetida (hing), ½ teaspoon cumin seeds and salt as per taste. 

  • Add ½ cup buttermilk and 1.5 cups water. To make the buttermilk, stir briskly ¼ cup curd with ¼ cup water. 

  • Mix to a thin batter. 

  • Add 3 tablespoons fresh grated coconut. Mix very well. Cover and let the batter rest for 15 to 20 minutes. 

Cooking Ragi Dosa

  • Heat a tawa or a skillet on medium flame. Spread some oil on the tawa. 

  • Before pouring batter mix very well as the flours settle on the bottom of the pan. On the medium hot tawa or skillet pour the batter from outside to inside just like you do for rava dosa. You can gently spread the batter with the ladle.

  • Let the base cook and become crisp. Sprinkle some oil on top and spread it with a spoon.

  • When the base is golden and crisp, turn over and cook the other side. Cook till both sides are crisp and cooked well. Make all ragi dosa this way. 

  • Serve ragi dosa hot or warm with coconut chutney. 

Nutrition Facts

Instant Ragi Dosa

Amount Per Serving

Calories 654 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 14g88%

Cholesterol 7mg2%

Sodium 1212mg53%

Potassium 692mg20%

Carbohydrates 93g31%

Fiber 3g13%

Sugar 4g4%

Protein 12g24%

Vitamin A 60IU1%

Calcium 487mg49%

Iron 5.3mg29%

* Percent Daily Values are based on a 2000 calorie diet.


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Fermented Ragi Dosa

This is also a healthy recipe of ragi dosa. It is made with fermented dosa batter like the regular dosa.

Ragi or finger millet or nachni is a healthy grain and I do include them wherever I can.  I have used here organic ragi flour and not the whole ragi seeds. However, these dosas can also be made by soaking and grinding finger millet seeds.

I make both idli and dosa with this batter recipe. I have also shared the recipe of Ragi idli made with this batter in another post .

Thesee ragi dosa were both crisp and soft and the idli were also soft and fluffy. So you can make both idli and dosa with this batter.

Like regular dosa, these ragi dosa also go well with coconut chutney and sambar or even idli-dosa podi (dry chutney). I served the ragi dosa with coconut garlic chutney.

How to make ragi dosa

Soaking

1. Take 1 cup idli rice or parboiled rice (ukda chawal, sela chawal) in a bowl.

idli rice to make ragi dosa recipe

idli rice to make ragi dosa recipe

2. Rinse the rice a couple of times. Add 1 to 1.5 cups water and keep the rice aside.

making ragi dosa recipe

making ragi dosa recipe

3. Rinse ¼ cup thick poha once or twice and add to the rice bowl. Mix very well. Cover and keep aside to soak for 4 to 5 hours.

poha to make ragi dosa recipe

poha to make ragi dosa recipe

4. In another bowl take ½ cup urad dal and ¼ tsp fenugreek seeds/methi.

urad dal to make ragi dosa recipe

urad dal to make ragi dosa recipe

5. rinse both for a couple of times. Then soak both the urad dal with the fenugreek seeds in 1 cup water for 4 to 5 hours.

ragi dosa recipe

ragi dosa recipe

Making ragi dosa batter

6. After 4 to 5 hours, drain the urad dal and add in a grinder jar. Also add water in parts. Initially, I added ¼ cup water and ground for some seconds. Then I added again ¼ cup water and continued to grind.

grinding batter for ragi dosa recipe

grinding batter for ragi dosa recipe

7. Grind the urad dal and methi seeds till you get a smooth and fluffy batter. While grinding, add water in parts. I added overall ½ cup water for grinding urad dal. Once the batter is ground well, then pour the urad dal batter in a bowl or pan.

batter for ragi dosa recipe

batter for ragi dosa recipe

8. Next drain the rice & poha and add them to the same grinder jar. Depending on your jar capacity, you can grind the rice in two to three batches. For the first round I used ½ cup water and for the next round I added ¼ cup water. So overall I used ¾ cup water for grinding rice.

batter for ragi dosa recipe

batter for ragi dosa recipe

9. Grind the rice till smooth or a fine granular consistency in the batter is also fine. While grinding, if the mixer-grinder becomes hot, then stop. Once the grinder cools down, then continue to grind.

batter for preparing ragi dosa recipe

batter for preparing ragi dosa recipe

10. Pour the rice batter in the same bowl containing the urad dal batter.

batter for making ragi dosa recipe

batter for making ragi dosa recipe

11. Mix both the batters very well.

batter to make ragi dosa recipe

batter to make ragi dosa recipe

12. Now add 1 cup ragi flour (nachni or finger millet flour).

batter for making ragi dosa recipe

batter for making ragi dosa recipe

13. Then add ½ cup of water. You can adjust the water amount here depending on the consistency of the batter.

preparing batter for ragi dosa recipe

preparing batter for ragi dosa recipe

14. Mix very well with a spoon or with your hands. Break the lumps if any. Mix to a smooth batter. A bit of handwork is required while mixing the ragi flour with the dosa batter. Alternatively, you could mix the ragi flour in ½ cup water (preferably warm) in a separate bowl. Then add this ragi batter to dosa batter. There would be no lump formation this way and also less strain while mixing.

ragi dosa batter

ragi dosa batter

15. Cover the bowl or pan with a lid and let it ferment overnight or for 8 to 9 hours or more depending on the temperature conditions in your city. The batter will increase in volume and double up.

making ragi dosa recipe

making ragi dosa recipe

16. The ragi dosa batter after fermentation on the next day. if the batter does not increase in volume, then just add ¼ tsp baking soda in the batter. Mix very well and then proceed to make dosa or idlis.

fermented ragi dosa batter

fermented ragi dosa batter

17. Add salt and mix very well. I added salt the next day due to it being a cold season here. In a warmer climate, add salt before you keep the batter for fermentation.

ragi dosa batter

ragi dosa batter

Making Fermented Ragi Dosa

18. Heat a iron griddle or tava or a non-stick pan. Dip half of an onion in oil and smear the oil on the iron tava or griddle. If using non-stick pan, then don’t smear oil.

making ragi dosa recipe

making ragi dosa recipe

19. Pour a ladle of the batter and quickly spread the dosa with the help of ladle in a circular motion.

making ragi dosa recipe

making ragi dosa recipe

20. Let the one side cook. Drizzle with ½ to 1 tsp oil on the top and sides.

making ragi dosa recipe

making ragi dosa recipe

21. Flip and cook the other side of nachni dosa till crisp and browned. instead of cooking the dosa on both sides, you can just cook one side.

making ragi dosa recipe

making ragi dosa recipe

22. When both the sides are cooked and crisp, remove the dosa.

making ragi dosa recipe

making ragi dosa recipe

23. Serve this healthy Ragi Dosa hot or warm with red coconut chutney and vegetable sambar.

ragi dosa, ragi dosa recipe

ragi dosa, ragi dosa recipe

Few more dosa varieties for you:

  • Rava dosa – a popular South Indian dosa variety made with semolina, all-purpose flour and rice flour.
  • Set dosa – these soft dosa are called as set dosa as they are served in a set of 3 dosa per serving.
  • Masala dosa – restaurant style masala dosa recipe where the dosa is crisp and served with a delicious potato masala
  • Pesarattu dosa – crisp and delicious dosa made from whole mung beans. Healthy & nutritious too.

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Fermented Ragi Dosa (With Urad Dal)

This Vegan Ragi dosa is a healthy and fermented dosa variety made with ragi flour, urad dal and idli rice. The ingredients are ground and then fermented to make crisp dosas.

ragi dosa recipe, nachni dosa reciperagi dosa recipe, nachni dosa recipe

Diet:gluten-free,vegan,vegetarian


Servings (change the number to scale):4 to 5

(1 CUP = 250 ML)

  • 1 cup idli rice or parboiled rice or 200 grams idli rice
  • ½ cup urad dal (husked black grams) or 100 to 120 grams urad dal
  • ¼ cup poha (flattened rice)
  • 1 cup ragi flour (nachni or finger millet flour or red millet flour) or 120 grams ragi flour
  • ¼ teaspoon methi seeds (fenugreek seeds)
  • ½ cup water for grinding urad dal or add as required
  • ¾ cup water for grinding rice or add as required
  • ⅓ to ½ cup water to be added later whiling mixing ragi flour
  • 1 teaspoon rock salt (sendha namak) or sea salt – add as required
  • oil as required for making dosa

soaking

  • In a bowl, rinse and then soak the rice with poha for 4-5 hours.

  • In another bowl, rinse and soak the urad dal with the fenugreek seeds for 3-4 hours.

grinding ragi dosa batter

  • Drain the rice & poha and then in a wet grinder, first grind the rice and poha, adding about 3/4th cup water till smooth. A fine granular consistency is also fine.

  • Pour the rice batter in a deep bowl. Remove the batter clinging at the sides with a spatula and add in the bowl.

  • Drain the urad dal. Then in the same grinder grind the urad dal and methi seeds till you get a smooth and fluffy batter. Add 1/2 cup water in parts while grinding the urad dal.

  • Pour the urad dal batter in the same deep bowl. Mix well.

  • Add the ragi flour and 1/3 to 1/2 cup water. Again mix very well. There should be no lumps in the batter.

  • Stir in salt. Close the bowl with a lid. Not airtight but just kept over it.

  • Keep the ragi dosa batter in a warm place for 8 to 9 hours or more till the batter doubles up and is well fermented.

  • If the batter does not increase in volume, then just add 1.5 to 2 tbsp yogurt and 1/4 tsp baking soda in the batter. Stir and let it sit for some 30 minutes more and then proceed making with the dosas or idlis.

making ragi dosa

  • Heat a iron griddle or tava or a non stick pan. Dip half of an onion in oil and smear the oil on the iron tava or griddle. If using non stick pan, then don’t smear oil.

  • Pour a ladle of the batter and quickly spread the dosa with the help of ladle in a circular motion.

  • Let the one side cook. Drizzle with 1/2 to 1 tsp oil on the top and sides.

  • Flip and cook the other side of dosa till crisp and browned.

  • Instead of cooking the ragi dosa on both sides, you can just cook one side.

  • For cooking only on once side, after spreading the dosa batter on the hot tava, sprinkle oil on sides and top.

  • Cover the dosa with a lid and cook till the base gets golden and the top is also cooked.

  • Remove and serve the ragi dosa hot with coconut chutney and vegetable sambar.


All our content & photos are copyright protected. Please do not copy. As a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.

Then do follow and SUBSCRIBE to us on youtube to get the latest Recipe Video updates.