Ragi (finger millet) dosa | How to make Ragi (finger millet) dosa

By Lavanya Dhanasekaran  |  28th Mar 2016  |  
5.0 from 1 review Rate It!
  • Ragi (finger millet) dosa, How to make Ragi (finger millet) dosa
Ragi (finger millet) dosaby Lavanya Dhanasekaran
  • Prep Time

    30

    mins
  • Cook Time

    5

    mins
  • Serves

    3

    People

169

1





Video for key ingredients

  • Sambhar Powder

About Ragi (finger millet) dosa Recipe

A fibre rich dosa that is tasty as well.

Ragi (finger millet) dosa, a deliciously finger licking recipe to treat your family and friends. This recipe of Ragi (finger millet) dosa by Lavanya Dhanasekaran will definitely help you in its preparation. The Ragi (finger millet) dosa can be prepared within 30 minutes. The time taken for cooking Ragi (finger millet) dosa is 5 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 3 people. The recipe details out how to make Ragi (finger millet) dosa step by step. The detailed explanation makes Ragi (finger millet) dosa so simple and easy that even beginners can try it out. The recipe for Ragi (finger millet) dosa can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Ragi (finger millet) dosa from BetterButter.

Ragi (finger millet) dosa

Ingredients to make Ragi (finger millet) dosa

  • Ragi (millet) flour 2 cups
  • Rice flour 1/2 cup
  • Curd 1/2 cup
  • Salt as per taste
  • Onion 1, finely chopped
  • Oil to make the dosas
  • Green chillies 4 to 5, finely chopped
  • Coriander leaves finely chopped
  • Cumin seeds 1 tsp

How to make Ragi (finger millet) dosa

  1. Mix the ragi flour, rice flour, curd and salt with water to make a thin batter. Set it aside for 30 minutes.
  2. Add the onions, cumin seeds, coriander leaves and green chillies to the batter. If you dont like raw smell of onion, saute it and add.
  3. To make the dosas, heat a tawa (or flat griddle). Take one ladle of batter and pour it like rava dosas. (This type of dosa is difficult to spread using a ladle as it has a tendency to tear easily.) Sprinkle some oil.
  4. Cook for a few minutes and flip over to the other side. Cook for a few more minutes, then transfer to a plate and serve immediately.
  5. Serve these hot dosas with coconut chutney and sambar.

My Tip:

Dosas are best eaten hot and crispy right off the tawa.

Reviews for Ragi (finger millet) dosa (1)

Shilpa lad2 years ago

yummy dosa recipe
Reply