Instructions
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1
In a bowl, mix ragi flour and rice flour. Add salt and cumin seeds.
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2
Add chopped onions, green chilli, and curry leaves. Mix well.
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3
Gradually add water while stirring to make a smooth, thin batter. It should be thinner than regular dosa batter.
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4
Heat a non-stick tawa. Pour batter and spread quickly in circular motion. Drizzle oil on edges.
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5
Cook on medium flame for 2–3 minutes until edges crisp up. Ragi dosa doesn't need flipping — it cooks through. Serve hot with coconut chutney.
Made with Orggu Ragi Flour — stone-ground from organic finger millet.
Shop Ragi Flour →Pro Tips
Use sprouted ragi flour for better nutrition and easier digestion.
Add grated carrot or beetroot for extra nutrition and color.
Don't make the batter too thick — ragi dosa should be thin and crispy.
Nutrition per Dosa
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Did You Know?
Ragi (finger millet) has 344mg calcium per 100g — that's more than milk! It's the richest plant-based source of calcium.
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Frequently Asked Questions
Is ragi dosa healthier than regular dosa?
Yes! Ragi has 6x more calcium than rice and is rich in iron. It's also gluten-free and has a low glycemic index.
Can I use sprouted ragi flour?
Absolutely! Sprouted ragi flour is even more nutritious and easier to digest, especially for kids and elderly.
Why is my ragi dosa breaking?
The batter might be too thick. Add more water. Also, use a non-stick tawa and spread quickly.
Can babies eat ragi dosa?
Yes, ragi dosa is excellent for babies 10+ months. Use less spice and no salt for babies.