Ragi Dosa Recipe | Millet Dosa

Ragi Dosa is a healthy, nutritious, protein-packed Indian breakfast recipe with finger millet and urad dal (lentil) as the main ingredient. This dosa batter is prepared without using rice or rice flour.

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• Recipe card
• Ragi dosa with urad dal
• Ingredients
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Recipe card

Ragi dosa with urad dal

Ragi millet dosa, also known as raagi dose or millet crepe, is a popular Indian breakfast recipe prepared using ragi (nachni) and urad dal. Raagi dosa can be made using ragi flour for an instant version, using whole grains, which is very effective. The third way is to simply add ragi flour to rice urad dal leftover dosa batter. All taste great in their own way. 

Today's post is all about making raagi dosa using whole ragi and urad dal. Serve this dosa hot with any South Indian chutney, sambar, or spicy curry of your choice. 

Ingredients

Ragi : I have used the whole ragi grains. This is available as red millet or finger millet. Some other names of ragi include raagi, nachni, mandua, kodra, kezhvaragu, taidalu, mandia, etc. 

Urad dal: Use premium white in color (ulutham paruppu for best results. For more details, check Indian dal here.

Fenugreek seeds: Methi helps in fermentation. 

Check out the recipe card for the full list of the ingredients.

Step-by-step instructions

Ragi dosa batter recipe

• Add ragi, urad dal, chana dal, methi, and water in a bowl. Nicely wash, drain, and soak with fresh water for 3 to 4 hours.
• After 4 hours, drain and add the soaked ingredients to the blender with approximately 1 ¼ cups of water, blending to a smooth paste. 
• Depending on the size of your mixie or grinder, you may have to blend it in batches.
• Transfer this to a bowl. Cover and keep it for fermentation for 8 hours or overnight.
• After the fermentation process, please keep it in the refrigerator until you are ready to use it.
• When ready to cook dosa, add salt and mix well. Note I have not added any water to the batter. The batter should be medium thick. 

How to cook millet dosa?

• With the same batter, you can cook thick and soft, thin and crispy, or mini dosas. It is just a matter of playing around with your ladle while spreading the batter.
• Heat a nonstick or cast iron pan on medium heat. Once hot, take a ladle full of batter and spread the dosa batter in a circular motion. Drizzle oil. Cover and cook for 2-3 minutes. Then flip, drizzle oil, and cook on another side for 30 seconds to 1 minute.
• Repeat the process for the remaining dosa batter. Serve and enjoy.

Tips

• If using a cast-iron pan, always grease it with oil before spreading dosa, but if using a nonstick pan, please do not grease it with oil before spreading the batter.
• The time to cook the dosa given here is approximate. It will vary how thick or thin you have spread the dosa.
• Ragi takes a slightly longer time than the regular dosa recipe. So always cook it on medium flame. Otherwise, it will look cooked from the outside but may have that raw taste inside. 
• Instead of ragi, you can use any millet of your choice and prepare the dosa in a similar way. 
• To make ragi flour dosa with urad dal, add ragi flour to the traditional dosa batter. 

Serving suggestions

Ragi Millet dosa can be served with spicy South Indian chutney chutney, pickle, or even any south Indian curry or gravy. You should definitely check 2 village-style chutneys or popular chutney recipes that go well with any idli or dosa. I sometimes serve this with spicy konkani style potato curry. 

Recipe FAQs

More Ragi recipes

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Note: We originally posted this raagi dosa recipe in Feb 2022. It has now been modified in April 2024 with Expert Chef Tips, FAQs, Storage Instructions, etc.