top of page
  • Preeti Shridhar

Ragi Dosa

Although I make lot of things from scratch, I somehow always bought dosa/ idli batter.

In the current scenario of lockdown I had to do something for  my craving for dosa.

Made ragi dosa with ragi flour , which I have in abundance

These came out pretty good. Only thing to remember is that they become very crisp if you spread them thin like regular rice dosas.

So make them accordingly.

I served them with podi, coconut chutney and jaggery pd( not int the pic).


Urad dal 1/4 cup

Methi seeds 1 tsp

Ragi Flour 1 1/2 cup

Salt to taste.


  1. Soak urad dal and methi seeds for  four hours.

  2. Grind them to a fine paste.

  3. Mix in salt and ragi flour.

  4. Add water and make a thick batter.

  5. Cover and leave it overnight.

  6. To make dosa,

  7. Check the batter and add water to bring it to dosa consistency

  8. Heat a non stick tawa.

  9. Smear oil.

  10. Pour one ladle of batter on the tawa and quickly spread it.

  11. Pour a tsp of oil around the edges of the dosa.

  12. Let it cook for a couple of minutes, carefully flip it and let it cook for sometime.

  13. Remove on a plate and serve.

  14. Repeat the process with rest of the batter.


Recent Posts

See All


bottom of page