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Ragi Dosa

Healthy and easy-to-make Ragi Dosa — a fibre-rich, calcium-packed finger-millet crepe perfect for breakfast or dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 dosa
Course: Breakfast, Snack
Cuisine: Indian, South Indian
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup ragi flour (finger millet flour)
  • ¼ cup rice flour (for crispiness)
  • ½ cup yogurt (curd) optional — helps binding and gives slight tanginess
  • water as needed to make pouring batter
  • ½ tsp cumin seeds
  • salt to taste salt
  • 1 tsp oil for cooking each dosa

Equipment

  • Non-stick tava or griddle

Method
 

  1. In a mixing bowl, combine ragi flour, rice flour, cumin seeds and salt.
  2. Add yogurt (if using) and enough water to make a thin pouring batter similar to regular dosa batter.
  3. Let the batter rest for 5–10 minutes. Stir well before using — batter may thicken on standing, so add a little water if needed.
  4. Heat a non-stick griddle on medium flame. Lightly grease with a few drops of oil.
  5. Pour a ladle of batter in the center of the griddle and spread gently in a circular motion to form a thin dosa.
  6. Drizzle a few drops of oil around edges and on top. Cook for about 1–2 minutes until edges lift and bottom side becomes crisp and golden.
  7. Flip carefully and cook for another 30–45 seconds.
  8. Remove dosa from griddle. Repeat with remaining batter. Serve hot with coconut chutney, tomato chutney or sambar.

Notes

You can add finely chopped onions, green chillies or grated vegetables (carrot/spinach) to the batter for extra nutrition and taste. For a gluten-free version, skip rice flour and use all ragi flour; batter may be slightly less crisp but still tasty.