Ragi dosa recipe | How to make ragi dose | Fermented ragi dose | Finger millet dosa
By Latha on May 30th, 2019
Ragi dosa or ragi dose recipe explained with step by step pictures and a video. This is a fermented ragi dosa or finger millet dosa recipe. This ragi dose or ragi dosa is prepared using whole ragi, rice, urad dal, methi seeds and beaten rice. You can replace whole ragi with ragi powder too. Ragi dose or ragii dosa can be served with coconut chutney or sambar or ghee and sugar.
Ragi has numerous health benefits. You can find many ragi recipes on this website. If you are looking for more tasty and healthy ragi recipes then do check our ragi rotti, ragi mudde or ragi ball, ragi ambli, ragi manni or baby food, ragi halbai or halwa, ragi malt or health drink and ragi dose recipes.
This is a fermented ragi dosa recipe. I have used whole ragi in this recipe, which you can replace it with ragi powder. And if using ragi powder, add it after grinding rice and urad dal. You can find ragi dose here.
You can find many breakfast recipes on our website. If you are looking for more dosa recipes then do check our menthe dose, neer dose, masala dose, heerekai dose or ridgegourd dosa, curd dosa, rava rotti or dose, benne dose, bele dose or dal dosa, set dose and whole wheat dosa or godhi doserecipes.
I have made a quick video on this ragi dosa recipe, which I have embedded it below. Kindly have a look.
Preparation time: 13 hours
Cooking time: 30 min
Serves: 2
Ingredients: (measuring cup used = 240ml)
- 3/4 cup ragi or finger millet
- 1/4 cup dosa rice or raw rice
- 1/4 cup urad dal
- 1 tsp fenugreek seeds
- 1/4 - 1/2 cup thin beaten rice or avalakki
- Ghee or oil for cooking
- Salt as per your taste
Instructions for making ragi dosa:
- Take ragi, rice, urad dal and fenugreek seeds in a container. You can use ragi flour by skipping the ragi here.
- Rinse well and soak it for 4 - 5 hours.
- After soaking, drain the water and transfer it into a mixie jar.
- Grind it until smooth using a mixer grinder by adding required water.
- Rinse thin poha or beaten rice. Add in rinsed beaten rice and grind it again. Adjust the beaten rice quantity depending on the climate.
- Pour the batter into a container. Mix the batter well. If using ragi flour, mix it in the water and add it to the batter now.
- Close the lid and rest it for 8 - 10 hours in a warm place for fermentation.
- After fermentation, open the lid and add in required salt (around 1 tsp). Give a quick mix.
- The batter shall have regular urad dal dosa batter consistency. Now heat the dosa pan and grease it with oil. I used cast iron pan. You can use any dosa pan. Now pour a laddle full of batter and spread it in a circular way.
- Close the lid for 5 - 10 seconds and cook the dose.
- Open the lid, drizzle ghee or oil. I prefer ghee for this dose.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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