Ragi Dosa Recipe | Millet Dosa

Ragi Dosa | Millet Dosa | Indian Breakfast Recipe

5 from 18 votes

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.

Prep Time15

Cook Time25

Resting Time8

Total Time8 40

Course: Breakfast

Cuisine: Indian, Karnataka, South Indian

Diet: Gluten Free, Vegan

Servings: servings

Calories: 327kcal

Author: Kushi

Equipment

Dosa tava

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 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
2 cups Ragi, ½ cup Urad dal, 2 tablespoon Chana dal, ½ teaspoon Methi
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.
1 teaspoon Salt

How to cook 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 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 the other side for 30 seconds to 1 minute.
Repeat the process for the remaining dosa batter. Serve and enjoy.

Video

Notes

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.

Nutrition