Ragi Dosa Recipe

Ragi dosas are a healthy and delicious breakfast option that is popular in South India. They are made with ragi flour, which is a type of millet that is high in fiber and protein. Ragi dosas are also gluten-free, making them a great option for people with dietary restrictions.


  • 1 cup ragi flour
  • 1/2 cup rice flour
  • 1/4 cup semolina
  • 1/4 cup curd
  • 1/2 inch ginger, finely chopped
  • 2 green chilies, finely chopped
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon salt
  • Oil or ghee for cooking


  1. In a large bowl, combine the ragi flour, rice flour, and semolina.
  2. Add the curd, ginger, green chilies, cumin seeds, and salt.
  3. Add enough water to make a smooth batter of pouring consistency.
  4. Cover the batter and let it ferment for at least 6 hours, or overnight.
  5. Heat a non-stick pan over medium heat.
  6. Add a small amount of oil or ghee to the pan.
  7. Pour 1/4 cup of the batter onto the pan.
  8. Spread the batter out into a thin circle.
  9. Cook the dosa for about 2 minutes per side, or until golden brown.
  10. Repeat steps 6-9 to make more dosas.
  11. Serve hot with your favorite chutney or sambar.


  • For a more flavorful dosa, you can add other ingredients to the batter, such as chopped vegetables, herbs, or spices.
  • If you don’t have time to let the batter ferment, you can still make dosas. Just add a little more water to the batter and cook the dosas for a few minutes longer on each side.
  • Ragi dosas are best eaten fresh. However, you can also store them in the refrigerator for up to 3 days.