How to make Crispy Ragi Dosa Recipe

Bestcheck Author Hardik Jethva

Ingredients for Ragi Dosa recipe:

  1. 1 cup ragi (finger millet)
  2. 1/4 cup urad dal
  3. 1 tbsp methi seeds (fenugreek seeds)
  4. 2 tbsp cooked rice
  5. Pink Himalayan salt to taste
  6. 3/4 cup water or as needed to grind the batter.

Step-by-Step Guide - Crispy Ragi Millet Dosa


Step 1:
Rinse the rice and urad dal in water until no more starch appears and soak in plenty of water for 3 hours.

Step 2:
Let the water drain off. Put rice and urad dal with a little water in a power mixer to form a fine paste. If necessary, add more water.

Step 3:
Mix the rice and lentil batter with finger millet flour completely so that there are no lumps.

Add salt to taste.

Put the dough in a deep saucepan and cover with a cloth and place next to a heater for about 6 hours.

So that natural acid forms. After 6 hours the dough should be fermented.

Ready to Cook:

Step 4:
Heat 1/4 teaspoon ghee in a non stick tawa.

When the pan is hot enough, add about 1/3 Cup of batter to the pan and spread the dosa batter in circular motions on the pan to form a very thin pancake from the centre outwards.

Step 5: Then spread 1 teaspoon of ghee on dosa and bake into a pancake over medium heat until the underside is golden brown. This takes about 60 seconds.

Step 6: Now Ragi Dosa is ready to serve. The rest of the dough can be stored in the refrigerator for up to 3 days.

Tip: Serve the dosa with mint chutney or sambar while it is still hot.

If you want to prepare dosa immediately, you can add a little sour buttermilk to the required batter. Buttermilk helps with fermentation.

If you have any questions please feel free to write a comment
  1. Keval Shah says: on October 13, 2020 at 6:13 pm

    I am someone who lives alone and always on a lookout for new recipes. Thanks for this recipe. I tried it out and it worked out really well. Healthy and equally tasty. Looking forward to more such recipes.