Karnataka · Breakfast

Ragi Dosa

Name: Ragi Dosa
Prep time: 740 min
Cook time: 40 min
Total time: 780 min
Yield: Approximately 12 medium dosas; 3 per serving
Cuisine: Karnataka
Ingredients: 160 g (1 1/4 cups plus 1 tbsp) Ragi flour, Fine flour; 1 cup is approximately 125 g.; 120 g (approximately 2/3 cup) Idli rice, Dry weight before soaking.; 80 g (approximately 1/3 cup plus 1 tbsp) Split urad dal, Skinless; dry weight before soaking.; 1 g (1/4 tsp) Fenugreek seeds, For the soaking mixture.; 600 ml (2 cups plus 6 tbsp plus 2 tsp) Water, For grinding and mixing; start with 450 ml and reserve 150 ml to adjust. Extra soaking and rinsing water is discarded.; 6 g (1 tsp) Salt, Fine salt; add after fermentation.; 20 ml (4 tsp) Cold-pressed groundnut oil, Approximately 18 g; for greasing and cooking the whole batch.

ರಾಗಿ ದೋಸೆ · Finger Millet Dosa · Fermented Ragi Dosa

Ragi dosa is a savoury crepe made with finger millet flour and a fermented rice and urad dal batter. Soak and grind the rice and dal, mix in ragi flour, and leave the batter to rise overnight. Spread it on a hot tawa and cook with a little oil.

Prep: 12 h 20 min
Cook: 40 min
Total: 13 h
Serves: 4
Makes: Approximately 12 medium dosas; 3 per serving

vegetarian
vegan
gluten-free

Shop the ingredients 5 from Organic Mandya

By Organic Mandya Kitchen · 09 Nov 2026

In Karnataka homes, ragi flour finds its way into the familiar overnight dosa routine as readily as it goes into mudde or rotti. Rice gives this version a lighter spread, while ground urad dal helps the batter rise. The resulting dosa has an earthy flavour and a gently tangy finish. Plan the soaking for the afternoon and the fermentation for the night when breakfast is the next meal on the list. A seasoned iron tawa gives an evenly browned surface, though a suitable non-stick tawa also works. Coconut chutney and vegetable sambar are straightforward accompaniments, with a thicker dosa offering a softer option for the same batter.

Ingredients

160 g (1 1/4 cups plus 1 tbsp)Ragi flour Organic MandyaFine flour; 1 cup is approximately 125 g.
120 g (approximately 2/3 cup)Idli rice Organic MandyaDry weight before soaking.
80 g (approximately 1/3 cup plus 1 tbsp)Split urad dal Organic MandyaSkinless; dry weight before soaking.
1 g (1/4 tsp)Fenugreek seedsFor the soaking mixture.
600 ml (2 cups plus 6 tbsp plus 2 tsp)WaterFor grinding and mixing; start with 450 ml and reserve 150 ml to adjust. Extra soaking and rinsing water is discarded.
6 g (1 tsp)SaltFine salt; add after fermentation.
20 ml (4 tsp)Cold-pressed groundnut oil Organic MandyaApproximately 18 g; for greasing and cooking the whole batch.

Method

Rinse the rice and dal
Rinse the rice, urad dal and fenugreek in a sieve under running water for about 1 minute.
⏱ 1 min
Soak the grains
Soak the rinsed mixture in at least 750 ml (3 cups) additional water for 4 hours at room temperature.
⏱ 4 h
Drain the mixture
Drain the soaked mixture completely through a sieve immediately before grinding.
Grind the batter
Grind the drained mixture with 250 ml (1 cup) of the measured water for 4–5 minutes, until smooth and slightly aerated.
⏱ 5 min
Mix in ragi
Whisk the ground batter, ragi flour and 200 ml of the measured water in a large bowl for 2 minutes, until smooth and thickly pourable.
⏱ 2 min
Ferment overnight
Ferment the loosely covered batter in a warm spot around 25–30°C for 8 hours, or until visibly aerated and slightly risen; allow up to 12 hours in cooler conditions.
⏱ 8 h
Adjust the consistency
Stir in the salt and up to the reserved 150 ml water immediately before cooking, aiming for a batter that spreads without running like water.
Prepare the tawa
Heat a lightly oiled, seasoned tawa over medium heat for 3 minutes, until a drop of water sizzles and evaporates.
⏱ 3 min
Spread a dosa
Spread about 80 ml (1/3 cup) batter in a circular motion on the hot tawa to form a 16–18 cm dosa.
Oil the edges
Drizzle a few drops of the measured oil around the edge of the dosa immediately after spreading.
Cook the first side
Cook over medium heat for about 2 minutes, until the top looks dry and the edges release; use the same timing for each remaining dosa.
⏱ 2 min
Cook the second side
Cook the turned dosa for 30 seconds, until no wet batter remains; follow steps 9–12 for the remaining batter, allowing about 30 minutes for the batch.
⏱ 30 sec

Shop the ingredients

Out of stock
Ragi Flour (Finger Millet) Stone Ground

₹ 125.00
Out of stock
Idli Rice | Parboiled Rice for Idli | 1kg Pouch

₹ 125.00
Out of stock
Urad Dal (Unpolished Black Gram)

₹ 170.00
Out of stock
Methi Seeds (Fenugreek / Methi Dana)

₹ 86.00
1% offOut of stock
Cold Pressed Groundnut Oil (Peanut Oil)

₹ 494.00 ~~₹ 500.00~~

Tips

Use a 250 ml cup, 15 ml tbsp and 5 ml tsp; follow the gram weights when cup measures differ.
The 740-minute preparation allowance includes 20 minutes of hands-on preparation, 4 hours of soaking and 8 hours of fermentation; cooler weather extends the total.
Leave at least half the bowl empty so the fermenting batter has room to rise.
Lower the heat briefly before spreading if the batter seizes on contact; return to medium heat to cook.
The 20 ml oil allowance covers the whole batch; nutrition includes all of it.

Serving

Serve straight from the tawa with coconut chutney and vegetable sambar. Make the dosas slightly thicker if you prefer a soft centre.

Storage

Refrigerate fermented batter in a covered container and use within 48 hours. Refrigerate cooked dosas within 2 hours, use within 24 hours and reheat on a tawa until hot throughout.

Variations

Soft ragi dosa: spread a thicker 12–14 cm round and cook covered on the first side.
Onion dosa: scatter 50 g (1/3 cup) finely chopped onion over the whole batch while the first sides cook.

Nutrition per serving

Energy	353 kcal
Protein	10.1 g
Carbohydrates	64.7 g
Fat	5.6 g
Fibre	8.7 g

Approximate, calculated from raw ingredients including all 20 ml cooking oil; one serving is three of twelve dosas. Excludes chutney and sambar.

Questions people ask

Can I make instant ragi dosa without fermentation?

Yes. Whisk 125 g (1 cup) ragi flour, 40 g (1/4 cup) rice flour, 3 g (1/2 tsp) salt and 500 ml (2 cups) water. Rest for 15 minutes, then pour thinly onto a hot oiled tawa; cook for 2–3 minutes, then 30 seconds after turning.

Why has my ragi dosa batter not fermented?

A cool room, a very thin batter or older urad dal can delay fermentation. Keep the covered bowl somewhere warm, around 25–30°C, and judge by small bubbles, a slight rise and a pleasantly sour smell. Do not place it directly against a hot surface.

Why does ragi dosa stick to the tawa?

A poorly seasoned tawa, incorrect heat or turning the dosa before its surface dries can cause sticking. Heat and lightly grease the pan before spreading. Allow the first side to set fully, then loosen the edges gently; adjust the heat between dosas as needed.

Can I use whole ragi instead of ragi flour?

Yes, but whole ragi needs soaking and thorough grinding. Replace the 160 g flour with 160 g (approximately 1 cup) whole ragi, soak separately for 6–8 hours, then drain and grind finely. Add grinding water gradually because the soaked grains already contain water.

How long can fermented ragi dosa batter stay in the fridge?

Keep the fermented batter covered in the fridge and use it within 48 hours. Take out only the portion you need, then adjust that portion with water before cooking. Discard batter with mould, unusual discolouration or an unpleasant smell rather than its usual mild sourness.