Tuesday, 9 August 2011

Ragi Dosa

Ragi Dosa

I like Ragi (Finger Millet) for its nutrional value. In my first attempt to give V Ragi, I made Ragi Dosa. He loves Dosa so I assumed he will like this as well.

I was wrong. He didn't like the taste. But P kept him busy and fed him.

I first had this dosa when my cousin made for me last September. I really liked it. She got it very thin and "lacy". I didn't get it anything like that. It was more like dosa. I guess I need to practice more to get it right. It was tasty though. I will be making this more often and keep giving it to V. He'll develop a taste for it.

This is quiet simple. It doesn't need fermentation time. Just some "resting" time of about half an hour.

2 cups Ragi Flour
1 cup Rice Flour
1 cup Curd – Beaten well
1/2 Onion – Finely Chopped
2 Chillies – Finely Chopped
1 Carrot – Grated (optional – but healthy)
2 cups Water
Salt to taste
Oil for making dosas

  1. Sift the flours and Salt into a bowl. Add curd to this and mix well.
  2. Add water and keep stirring so that no lumps are formed.
  3. Add the Onion, Chillies and Carrot and mix well.
  4. Add more water if needed. It should be watery in consistency.
  5. Keep aside for atleast half an hour.
  6. Heat a dosa pan and pour the batter to form a dosa. You will not be able to spread it.
  7. Turn the heat to medium and cover and cook for atleast 2 minutes.
  8. Add Oil to the edges so the dosa wont stick to the pan.
  9. Flip the dosa and again cover and cook for atleast 2 minutes.
  10. Serve with Chutney or by itself.

Note 1:I made dosa for V before adding the Onion and Chillies.
Note 2:My dosas came out a bit thick. So I had to cook it for around 3 minutes on each side. Any tips are welcome if you know where I went wrong. :)

This goes to Denny's Cooking with Whole Foods - Ragi / Finger Millet that was started by Kiran.


  1. Lovely dosa like the idea but I would like to add rava to it in addition to all the rce flour and ragi. Will let you know how it turned out.

  2. Thanks for the comments Archana. Do let me know how your dosa turns out.

  3. add a ladleful of leftover fermented dosa or idli batter.
    doas will turn thin and crispy


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