Ragi Dosa is a healthy, nutritious, protein-packed Indian breakfast recipe prepared using finger millet and urad dal (lentil) as the main ingredient. This dosa batter is prepared without using rice or rice flour.
Are you interested to know more about ragi? You can read my post here on the health benefits of ragi or finger millet.
What are the benefits of eating ragi?
Ragi is high in protein and calcium, good for weight loss, during pregnancy, to control or prevent diabetes, etc.
Also, ragi is my family’s new favorite millet or grain. You can check out some of our favorite ragi recipes below.
How to prepare dosa with ragi or raagi dose?
There are multiple ways to make dosa batter using whole ragi or ragi flour. I can go on with the varieties. Some types of raagi dosa include Instant raagi dosa, ragi rava dosa, raagi dosa with rice, dosa without rice, ragi neer dosa, ragi set dosa, ragi roti (rotti), etc.
But the one given below is one of the healthiest dosa, in my opinion, i.e., Ragi urad dal dosa. Here, the whole ragi is soaked, drained, blended with urad dal (lentil), and then fermented.
This dosa is packed with protein and soft texture, and kids love it.
Ingredients for RAGI DOSA | RAAGI DOSA
2 cups Ragi or Finger millet
½ cup Urad dal
2 tablespoon Chana dal (optional)
½ teaspoon Methi or fenugreek seeds
1 teaspoon Salt
How to make RAGI DOSA | RAAGI DOSA
Making of ragi or millet dosa batter
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 cup of water and blend it to smooth paste. Depending on the size of your mixie or grinder, you may have to blend it in batches.
Transfer this to bowl. Cover and keep it for fermentation for 8 hours or overnight.
After the fermentation process, 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. Check the video here on the making of raagi dosa.
How to cook ragi or millet dosa?
You can cook thick and soft, thin and crispy, or mini dosas with the same batter. It is just playing around with your ladle while spreading the batter.
Heat 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 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 with oil before spreading dosa, but if using a nonstick pan, please do not grease with oil before spreading the batter.
- The time to cook 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. Else it will look cooked from the outside but may have that raw taste inside.
What to serve with ragi or millet dosa?
Ragi or Raagi dosa can be served with spicy chutney, pickle, or even any south Indian curry or gravy. You should definitely check 2 village-style chutneys or my popular chutney recipes that go well with any idli or dosa.
How to store leftover dosa batter?
Any leftover dosa batter can be stored in the refrigerator for up to 5 to 7 days. The batter can be used to cook dosas as and when required.
Can I make ragi idli using the same batter?
Yes. You can even cook idlis using the same batter. You will get soft idlis. Add rice rava or semolina for firmer idlis.
Video recipe for RAGI OR RAAGI DOSA
Detailed recipe for RAGI OR RAAGI DOSA
RAGI DOSA RECIPE | HOW TO MAKE RAGI DOSA | HEALTHY INDIAN BREAKFAST RECIPE FOR WEIGHT LOSS, DIABETES
Ingredients
- 2 cups Ragi or Finger millet
- ½ cup Urad dal
- 2 tablespoon Chana dal (optional)
- ½ teaspoon Methi or fenugreek seeds
- 1 teaspoon Salt
Instructions
MAKING OF RAGI DOSA BATTER
- 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 cup of water and blend it to smooth paste. Depending on the size of your mixie or grinder, you may have to blend it in batches.
- Transfer this to bowl. Cover and keep it for fermentation for 8 hours or overnight.
- After the fermentation process, 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. Check the video here on the making of ragi dosa.
HOW TO COOK RAGI DOSA?
- You can cook thick and soft, thin and crispy, or mini dosas with the same batter. It is just playing around with your ladle while spreading the batter
- Heat 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 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.
Notes
- If using a cast-iron pan, always grease with oil before spreading dosa, but if using a nonstick pan, please do not grease with oil before spreading the batter.
- The time to cook 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. Else it will look cooked from the outside but may have that raw taste inside.
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Dannii
This looks so easy to make. Perfect for an easy lunch option.
Dana Sandonato
This looks and sounds so good! Definitely going to give this a shot.
Gloria
I love trying recipes from around the world. It's like going on a food vacation right in my kitchen.
Toni
Such an amazing day starter!! Thanks for sharing this!! I loved it!
Andrea
I have been looking for protein packed recipes as I need more protein in my life. This ragi dosa is perfect. Can't wait to make it.