Ragi Dosa


Ragi Roast:

Soft crispy, Delicious Ragi roast.


Ragi is known as finger millet in English and Kezhvaragu in Tamil. It is rich in calcium, protein, iron and is also a good source of fiber. It is said to be good for diabetic patients also.


Ragi flour-1cup
Rice 1-cup
Urud dal-1/4 cup soak to grind
Methi (Fenugreek seeds) -1tsp to grind
Salt -1 -tsp


Wash and soak , urad dal Methi seeds and rice for 2-3 hours. Grind well until smooth and fluffy.

Then add ragi flour ,ground batter and salt needed, mix well so that there are no lumps Keep aside for 3to 4 hours to ferment. No need to keep over night ragi gets fermented fast.

Add water if required to get dosa batter consistency.


Heat a dosa tawa, take a ladle of ragi dosa batter and spread it in circular motion. Drizzle a tsp of oil around the dosa. You can spread in to thin like paper dosa.

Once it gets cooked, flip it over to the other side. Let the other side get cooked.


Once cooked remove and serve hot with coconut chutney or sambar. This dosa will be very crispy and delicious you can make soft dosa also.


You can make varieties like onion roast,Ghee roast,Idly podi roast, etc..


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