Ragi Flour Dosa

14 Aug

Ragi Dosalu.

Dosa can be prepared with ragi flour / finger millet flour. Its easy and needs no fermentation. A batter is prepared with ragi flour and rice flour. The batter is poured onto hot pan and cooked till the dosa turns crisp. Serve ragi dosa immediately with any pickle or chutney of your choice.
Makes: around 8 Ragi Dosalu.


Ragi Flour 1 Cup
Rice Flour 1/3 Cup
Green Chiles 2 – 4
Spring Onions 2
Curry Leaves 3
Cumin Seeds 1/2 tsp
Salt to taste
Oil as required

Method of preparation:

Remove stems, wash and finely chop the green chiles.
Wash and tear curry leaves into small pieces.
Wash, remove ends and finely chop the spring onions.

In a mixing bowl, mix together ragi flour and rice flour into smooth batter with enough water.
Then stir in chopped green chiles, scallions, curry leaves, cumin seeds and salt.
The batter is somewhat thin and pourable or else adjust with water.
Leave the batter to sit for around 10 minutes for the flavors to enhance.

Heat a flat pan on medium high heat, apply quarter tsp of oil with back of a spoon.
When pan gets hot, pour a ladle full of ragi dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes small holes when it hits the hot pan.
Try to fill up any big holes and form into 7 – 9 inch diameter dosa.
Fry till bottom side starts to turn golden brown.
Pour few drops of oil on top and turn on other side.
Reduce the heat a bit and cook on this side for a minute before removing from heat.
Repeat the same with remaining ragi dosa batter.
Serve ragi dosa with any chutney of your choice or with sambar.
Notes: Make sure ragi dosa is little crisp before removing from heat.

Suggestions: If the ragi dosa doesn’t come out crisp, make sure the pan is hot all the time. Don’t spread the batter once it hits the pan. Let it take its time to cook and crisp up. If the dosa doesn’t come out, make sure dosa batter is not too thin. If dosa comes thick, make sure batter is not too thick, and adjust with water.
Variations: You can also add finely chopped onion, ginger or cilantro to the batter. Finely chopped cashews are also commonly added.
Other Names: Ragi Flour Dosa, Ragi Dosalu.

9 Responses to “Ragi Flour Dosa”

  1. kanthi August 14, 2010 at 10:00 am #

    A healthy dosa with ragi pindi,i do it once a week..

  2. neellavathi August 15, 2010 at 6:10 pm #

    good morning.
    tried the ragi dosa. superp. excellent breakfast cum dinner menu. healthy. thanks to talimpu.

  3. Hari Chandana August 21, 2010 at 7:05 am #

    Very healthy and yummy dosa.. nice recipe 🙂

  4. Pushpa August 23, 2010 at 11:59 am #

    I tried Ragi Dosa last weekend. My 2 yr old daughter, who is a picky eater liked it :-). Thanks for sharing this healthy recipe.

  5. syamalamandella September 23, 2010 at 9:08 am #

    very healthy dosa
    this is good for health

  6. neellavathi September 24, 2010 at 4:47 am #

    Excellent breakfast and dinner dish. Healthy.

  7. prasanna September 28, 2010 at 10:11 am #

    Thanks for a good recipe

  8. Trupti Patel October 4, 2010 at 2:48 am #

    healthy dish. Ragi also helps to increase iron and haemoglobin.Thanks send some more ragi items.

  9. Trupti Patel October 4, 2010 at 2:51 am #

    please send chutney receipes we eat with idli ,dosa and uttapa.

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