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Ragi dosa recipe | millet recipes

Ragi dosa recipe | millet recipes – Finger millet dosa – South Indian dosai made using Whole ragi grains, little millet and urad dal.

Ragi is also called kezhvaragu in Tamil. I always make instant ragi dosa at home. When amma was here when we were talking casually she told us we could soak whole ragi seeds and make ragi dosa too. So tried the mom’s ragi dosa recipe and it was a super hit. Amma told me the recipe used raw rice and I replaced it with samai rice. You can add varagu too. Try including ragi in your diet as it has a lot of health benefits. If you are looking for a healthy and super tasty crispy dosa, then try out this ragi dosa recipe. We had this ragi dosai with thakkali thokku and a glass of pudina chaas. 

Ragi dosa recipe
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Ragi dosa recipe

No rice aded healthy whole grain ragi dosa recipe
Course tiffin,
Cuisine South Indian
Keyword Dosa recipes, millet recipes, no onion garlic recipes
Prep Time 10 minutes
Cook Time 30 minutes
Soaking and fermenting time 8 hours
Total Time 8 hours 40 minutes
Servings 12 dosai
Author Jeyashri suresh

Ingredients

  • ½ cup Ragi | finger millet |Kezhvaragu grains
  • ½ cup Samai or varagu or raw rice -
  • ½ cup Urad dal | ulundu
  • ½ tsp Methi seeds
  • 2 tbsp Aval| poha
  • Salt- as needed
  • Oil - to make dosa

Instructions

  • Wash and soak the ragi, samai (varagu or raw rice), urad dal, methi seeds, and poha together for 2 hours.
  • Grind this in a mixie or grinder into a fine paste. Add salt and ferment this for 6-7 hours.
  • Mix this well add a little water to this and bring it to a dosa batter consistency.
  • Heat the dosa tawa and pour in a ladle full of batter and spread it into a thin circle of dosa.
  • Drizzle oil around the dosa.
  • Keep the flame medium.
  • Cook on one side and when it is done flip the dosa in keep it in the pan for a few seconds and serve the dosa.
  • The dosa was very crispy and don't have any odd taste of ragi. Kids will surely love this for sure.
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Notes

Notes:
1. This dosa turned out good and I tried grinding the batter both in mixie and grinder.
2. You can make some stuffing and make a masala dosa too.
3. Paniyarams and Uttapams can also be made.
4. You can add finely chopped onions to the Ragi dosa.
 

ragi dosa
Method:

  • Wash and soak the ragi, samai (varagu or raw rice), urad dal, methi seeds, and poha together for 2 hours.

ragi-dosai

  • Grind this in a mixie or grinder into a fine paste. Add salt and ferment this for 6-7 hours.

ragi dosa

  • Mix this well add a little water to this and bring it to a dosa batter consistency.
  • Heat the dosa tawa and pour in a ladle full of batter and spread it into a thin circle of dosa.
  • Drizzle oil around the dosa.
  • Keep the flame medium.
  • Cook on one side and when it is done flip the dosa in keep it in the pan for a few seconds and serve the dosa.

ragi-dosa

  • The dosa was very crispy and don’t have any odd taste of ragi. Kids will surely love this for sure.
ragi-dosa recipe
Notes:
  1. This dosa turned out good and I tried grinding the batter both in mixie and grinder.
  2. You can make some stuffing and make a masala dosa too.
  3. Paniyarams and Uttapams can also be made.
  4. You can add finely chopped onions to the Ragi dosa.

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11 COMMENTS

    • Hi,
      Sorry for he delayed reply. IF using ragi flour ,soak only the rest of the ingredients and grind it. Once done mix the ragi flour to this and allow it to ferment. You can make dosas out of this once it is fermented. You can add 1 cup of flour

    • If using ragi flour ,soak only the rest of the ingredients and grind it. Once done mix the ragi flour to this and allow it to ferment. You can make dosas out of this once it is fermented. You can add 1 cup of flour –

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