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How to make ragi dosa | ragi recipes

Ragi dosa | ragi recipes


Prep time
Cook time
Total time


Ingredients (240 ml cup used)
  • 1 cup of thin fermented dosa batter (refer notes)
  • ¼ cup of ragi flour (refer notes)
  • Salt to taste
  • oil for drizzling around the dosas
Seasoning (optional)
  • 1 small onion
  • 1 to 2 green chilies
  • 1 sprig curry leaves or coriander leaves chopped
  • 1 tsp oil
  • pinch of mustard
  • pinch of cumin / jeera
  • pinch of hing
  • pinch of urad dal (optional)
How to make the recipe
  1. In a bowl, mix together batter, flour and salt with just enough water to make a batter of the pouring consistency.
  2. Seasoning is optional. But if you wish just go ahead, heat oil in a small pan, add mustard and cumin when they begin to splutter add the dal and then curry leaves, green chilies and hing.
  3. Pour this to the batter. Mix well.
  4. Grease a tawa until hot, check if hot by sprinkling water, it has to sizzle.
  5. Pour the batter thinly and then tilt it to a side for the batter to spread, do not spread with ladle.
  6. Drizzle a tsp oil around the dosa. Cook on both sides till done.
  7. Repeat until you finish the entire batter.
  8. Serve with your favorite chutney.
Notes
We need dosa batter which is ready to use for making dosa and not the thick batter. My proportion for the dosa batter is 1 cup dal : 3 cups dosa rice and 1 tsp methi seeds.
I use the store bought one, I do not know if the sprouted ragi flour works fine to get crispy dosa.

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