Ragi Dosa


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About this recipe: I first ate this dosa in a small village near Bangalore. I love the earthy, nutty taste of the Ragi. It is also very nutritious.


Serves: 4 

  • 2 cups ragi (millet) flour
  • ½ cup rice flour
  • ½ cup plain curd
  • Salt to taste
  • 1 teaspoon cumin seeds
  • 1 onion, finely chopped
  • ¼ cup chopped coriander leaves
  • 1 tablespoon grated ginger
  • 4 green chillies, chopped into thin rings

Prep:35min  ›  Cook:30min  ›  Ready in:1hr5min 

  1. Mix ragi flour, rice flour, curd and salt with water to make a thin pourable batter. Set aside for 30 minutes. Add onions, cumin seeds, coriander leaves, ginger and green chillies to the batter.
  2. To make the dosas, heat a tawa (or flat griddle). Ladle the batter on one corner of the tawa and spread into a thin circle by lifting and rotating the tawa, causing the batter to spread. This type of dosa is difficult to spread using a ladle as it has a tendency to tear easily. Gently grease with oil on the edges and the middle. Cook for a few minutes and flip over to the other side. Cook a few more minutes, transfer to a plate and serve immediately. Dosas are best eaten hot and crispy right off the tawa.

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