Ragi (Finger Millet) Dosa

I have a penchant for Dosas like most other people and I never stop at experimenting with different ingredients to create newer versions of this versatile dish. My newest discovery is the Ragi Dosa which I had heard of often but never tasted.I was doing a search for ‘Ragi recipes’ to finish the large quantity of Ragi at home. I came across this recipe on one of the websites but I’ve modified it to my taste. It turned out really well and I’m sure I’ll be making this often.

Ragi Dosa


  • Finger Millet Flour (Ragi Flour)- 1 ½ cups
  • Split black gram (Urad dal): ¾ cup
  • Salt to taste
  • Cumin powder: 1 tsp (optional)
  • Oil


  • Soak the Split black gram in water for 3 hours and grind to a fine paste
  • Mix this paste with the Finger millet flour (add a little water) to a thick consistency.
  • Let this batter ferment overnight
  • The next day mix salt and cumin powder
  • Heat a pan and pour one ladle of this batter and spread
  • Pour a little oil on the dosa
  • Cook till both sides are brown and crisp
  • Serve hot with coconut chutney

Preparation time: ½ hr

Serves: 3

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