Ragi Dosa

By Bethica Das  |  30th Sep 2017  |  
5 from 1 review Rate It!
  • Photo of Ragi Dosa by Bethica Das at BetterButter
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About Ragi Dosa Recipe

Ragi flour in general is very healthy and is a power house of essential nutrients. It contains calcium, iron and is high in fibre. It is also low in carb, gluten free and is a diabetic friendly food. So it is beneficial to incorporate it in our diet as much as possible. In fact it is a staple breakfast diet in Karnataka, especially in the rural areas. It was considered as a poor man's diet earlier, but recently people have realised the importance of this humble grain / flour and are going out of their way to prepare various dishes out of it. It may not be appealing to the eyes, but they can be made presentable by skilfully garnishing them while serving. Here, I have made dosa out of the ragi flour which can be relished with coconut chutney, pickles or sambar. It also goes well with any non-veg curry too.

Ragi Dosa, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Ragi Dosa is just mouth-watering. This amazing recipe is provided by Bethica Das. Be it kids or adults, no one can resist this delicious dish. How to make Ragi Dosa is a question which arises in people's mind quite often. So, this simple step by step Ragi Dosa recipe by Bethica Das. Ragi Dosa can even be tried by beginners. A few secret ingredients in Ragi Dosa just makes it the way it is served in restaurants. Ragi Dosa can serve 2 people. So, the next time you have a get together or a party at home, don't forget to check and try out Ragi Dosa.

Ragi Dosa

Ingredients to make Ragi Dosa

  • 1 1/2 cups ragi flour
  • 1/4 cup rice
  • /4 cup urad dal (split black gram)
  • salt to taste
  • 1 tsp. red chili flakes
  • oil to shallow fry
  • coconut chutney & sambar to serve

How to make Ragi Dosa

  1. Soak the rice and urad dal overnight. Grind with required quantity of water into a smooth paste. Add the ragi flour, salt, red chili flakes and enough water to form a batter of pouring consistency. Ferment for 6-7 hours.
  2. Heat a non-stick tawa / griddle and spread a ladleful of the batter. Spread in a circular motion. Drizzle some oil over it and around the edges.
  3. Cook on a low flame till one side is done. Flip it over and cook the other side too. Remove on a plate. Make similar dosas out of the remaining batter. Serve them hot along with coconut chutney and sambar.

Reviews for Ragi Dosa (1)

Amrisha Vohra3 years ago

Tasty as well as healthy.

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