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Fermented Ragi Dosa – Finger millet Dosa

March 24, 2015 by Suguna Vinodh 40 Comments

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South-Indian-Fermented-Ragi-Dosa-pic

Fermented Ragi Dosa

South Indian fermented Ragi Dosa recipe made with whole Ragi millet and Urad dal. Healthy millet dosa. With step by step pictures.
Having Idli / Dosa batter at home equals peace of mind. It comes in handy whenever you are running late, tired, not in a mood to cook, busy……

Here is how to do an awesome fermented Ragi dosa batter with Ragi Millet. I use whole Ragi and not Ragi flour. I like to use whole millet and not the flour as the soaked and ground millet produces better quality batter. There is this theory behind whole grains and their flours. The moment the grains are ground to flour, the essential oils from the grain gets released and may start deteriorating from that time on. So the older the flour gets, it turns rancid. So wherever possible I use whole grain and try to grind it freshly.

This Ragi Dosa recipe has just three ingredients. Ragi, Urad dal and salt. I soak the ragi and the dal separately as soon as I wake up in the morning for a couple of hours and grind it in a blender. I let Ragi Dosa batter ferment through the day and the Ragi Dosa batter is ready for dinner.

Wash and soak the whole white urad dal and the Ragi millet separately for couple of hours in lots of water so that the grains are completely immersed in water. Wash the Ragi millet 3-4 times in running water as it might contain a lot of dust and foreign particles. I soaked one cup of dal and two cups of Ragi millet.

South-Indian-Fermented-Ragi-Dosa-batter-Recipe-soak

Grind the Urad dal with 1.5 cups of water in a blender to a smooth paste. Set aside.

South-Indian-Fermented-Ragi-Dosa-batter-Recipe-grind-dal

Grind the Ragi millet with a cup of water in the blender to a smooth paste.

South-Indian-Fermented-Ragi-Dosa-batter-Recipe-grind-ragi

Mix the Ragi millet paste to the urad dal paste. Add in the salt and mix well to combine. Cover the bowl with a lid and let Ragi Dosa batter ferment in a draft free place for 6-8 hours. It might take more time if you live in a cold place.

South-Indian-Fermented-Ragi-Dosa-batter-Recipe-batter

The Ragi Dosa batter should have increased in volume after 6-8 hours and should look foamy. Mix well using a spatula to release the excess foam. The Ragi Dosa batter should not be very thick. If Ragi Dosa batter is thick, add some water to dilute. Ragi Dosa batter should form thick ribbons when lifted.

South-Indian-Fermented-Ragi-Dosa-batter-Recipe-after-eight-hours

Heat a dosa pan / griddle until hot for making Ragi Dosa. Let the flame be at medium. Pour a ladle of batter onto the griddle. Using the back of the ladle spread batter into a round. Sprinkle 1/8 teaspoon of oil onto the pan. Let it cook for 30 seconds until the sides are brown and little brown spots start to appear. Flip carefully with a thin metal spatula, and cook Ragi Dosa until browned. Up-to 30 seconds more. Transfer Ragi Dosa to a plate. Continue with the remaining Ragi Dosa batter.

South-Indian-Fermented-Ragi-Dosa-batter-Recipe-cook-in-griddle

Serve Ragi Dosa warm, with chutney.

South-Indian-Fermented-Ragi-Dosa-batter-Recipe

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South-Indian-Fermented-Ragi-Dosa-batter-Recipe

Fermented Ragi Dosa – Finger millet Dosa


★★★★★

4.8 from 5 reviews

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 6 hours
  • Cook Time: 15 mins
  • Total Time: 6 hours 15 mins
  • Yield: 25 dosas 1x
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Description

South Indian fermented Ragi Dosa recipe made with whole Ragi millet and Urad dal. Healthy millet dosa.


Ingredients

Scale
  • 1 cup Urad dal
  • 2 cups Whole Ragi Millet – Finger Millet
  • 1 teaspoon salt
  • Oil for the dosa

Instructions

  1. Wash and soak the whole white urad dal and the Ragi millet separately for couple of hours in lots of water so that the grains are completely immersed in water. Wash the Ragi millet 3-4 times in running water as it might contain a lot of dust and foreign particles.
  2. Grind the Urad dal with 1.5 cups of water in a blender to a smooth paste. Set aside.
  3. Grind the Ragi millet with a cup of water in the blender to a smooth paste.
  4. Mix the Ragi millet paste to the urad dal paste. Add in the salt and mix well to combine. Cover the bowl with a lid and let it ferment in a draft free place for 6-8 hours.
  5. The batter should have increased in volume after 6-8 hours and should look foamy. Mix well using a spatula to release the excess foam. The batter should not be very thick. If its thick, add some water to dilute. It should form thick ribbons when lifted.
  6. Heat a dosa pan / griddle until hot. Let the flame be at medium. Pour a ladle of batter onto the griddle. Using the back of the ladle spread batter into a round. Sprinkle 1/8 teaspoon of oil onto the pan. Let it cook for 30 seconds until the sides are brown and little brown spots start to appear. Flip carefully with a thin metal spatula, and cook until browned. Upto 30 seconds more. Transfer to a plate. Continue with the remaining batter.
  7. Serve warm, with chutney.

Notes

If you live in a very cold place leave your batter in some place warm. Leaving your batter inside your oven with the pilot light on works great if you live abroad and your place is cold.

The batter can be stored in the refrigerator for up to 2 days.

  • Category: Bread
  • Cuisine: South Indian

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. prashatn barhanpurkar says

    December 18, 2020 at 4:52 pm

    nice recipee

    Reply
  2. Sahana Bangli says

    October 28, 2020 at 12:27 am

    Its an absolute hit recipe with my family! Replacing regular dosa with such nutritious dosa never felt this good. This tastes amazing and crispy too at the same time and ticks all the boxes of a perfect dosa!
    Thank you so much Suguna for this recipe and all the detailings that my first try was very successful.

    Reply
    • Suguna Vinodh says

      October 31, 2020 at 11:25 am

      Thank you!

      Reply
  3. Ann says

    September 24, 2020 at 4:18 am

    I love the Ragi idli’s. Is it safe to eat during pregnancy?

    Reply
    • Suguna Vinodh says

      September 24, 2020 at 2:55 pm

      Yes. Millets are safe to eat during pregnancy. If you have thyroid problems, you might want to limit your intake of millets.

      Reply
  4. Jasmeet Kaur says

    August 17, 2020 at 1:13 pm

    Followed the recipe..but the dosas were not easy to make..they tended to stick …wonder where i went wrong

    Reply
    • Suguna Vinodh says

      August 17, 2020 at 4:58 pm

      What kind of pan are you using?

      Reply
  5. Pooj says

    July 24, 2020 at 8:55 pm

    What if i have sprouted ragi flour? What would the measurements be?

    Reply
    • Suguna Vinodh says

      July 24, 2020 at 10:06 pm

      Check this
      https://www.kannammacooks.com/ragi-dosa-instant-ragi-dosa/
      You can use sprouted ragi flour in this recipe.

      Reply
  6. Soumya says

    June 9, 2020 at 11:33 pm

    Hi Suguna,

    Is it normal for this dosa batter to taste a bit bitter? Can you please let me know if that’s okay?
    Thank you.

    Reply
    • Suguna Vinodh says

      June 10, 2020 at 1:31 pm

      It should not be bitter. If you added too much fenugreek seeds, that can happen.

      Reply
  7. Disha says

    November 5, 2019 at 9:33 pm

    Hey, can i soak ragi overnight?
    I mistakenly soaked some at night and wish to use it next day.

    Reply
    • Suguna Vinodh says

      November 6, 2019 at 12:39 pm

      sure.

      Reply
  8. Mythili says

    September 15, 2018 at 5:06 pm

    Hai.. I made this Raggi batter and it tastes yummy. I have a doubt. I grind in the eve and left out till Mrng. So I got over fermentated batter. Should I keep outside oly for 6 hours??

    Reply
    • Suguna Vinodh says

      September 17, 2018 at 12:47 am

      It depends on the weather. In hot and humid climate, fermentation will happen very fast.

      Reply
  9. Bhasker Raj says

    July 13, 2018 at 5:54 pm

    Sugunna
    Your guide for making ragi dosas are informative and helful for people.
    I love ragi since it contains iron and calcium and better than rice dosas.
    Ragi is good for diabetic people.
    Can we add curd after grinding both ragi and udath dhals to ferment early?
    Bhasker Raj
    Bangalore

    Reply
  10. Sudha says

    March 16, 2018 at 10:28 pm

    Fantastic

    I made n psted in united by food in fb
    Thanks a lot

    ★★★★

    Reply
    • Suguna Vinodh says

      March 17, 2018 at 10:17 pm

      Thank you. Glad you liked it!

      Reply
  11. Bhuvana says

    February 18, 2018 at 9:02 am

    Ah, thank you. I wanted to make ragi dosa with whole grain and you helped me.

    Reply
    • Suguna Vinodh says

      February 18, 2018 at 5:46 pm

      Thank you so much! Glad you liked it. Happy Cooking!

      Reply
  12. Kavita says

    August 1, 2017 at 7:45 pm

    This ragi batter turns a reddish brown on the top, is it oxidation? Is it ok to consume the same

    Reply
    • Suguna Vinodh says

      August 1, 2017 at 8:18 pm

      Its fine. Go ahead. The colour is natural.

      Reply
  13. Supriya Chavan says

    May 2, 2017 at 3:36 am

    Thank you for your prompt replies..! ☺

    I will definitely try the Idli option with the proportion you have suggested..!

    Keep adding new recipes..!

    ★★★★★

    Reply
  14. Supriya says

    April 21, 2017 at 1:42 am

    Hi,

    I did follow the above recipe and i have a few questions. I am new to cooking so maybe I m missing something basic here..!

    1. When I used the batter (after adding water) to make dosa I found that the middle part was still wet.. Is it because I should make the batter more thin?

    2. I used the batter to make Idli too but they did not come out fluffy. Is it because it is missing ‘poha’ which is there in your other Idli recipes? Is there anything else I should be specifically adding if i need to make only raagi Idli’s?

    Thanks a lot for your wonderful recipes..!

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 24, 2017 at 2:01 pm

      Hi Supriya, if the batter is very thick, it might not cook properly. try diluting with some water. For idlis add poha and you can do 50-50 ragi and rice for softer idlis. 100% ragi wont yield as soft as rice idlis.

      Reply
  15. Sowmya Mani says

    December 11, 2016 at 3:01 pm

    Hi,

    I tried this out today and it came out perfect. Used the recipe as is. Makes soft dosais.

    Sowmya.

    Reply
    • Suguna Vinodh says

      December 11, 2016 at 3:09 pm

      Thank you!

      Reply
  16. Shwetha says

    November 23, 2016 at 1:53 am

    Hi, can I use this batter to make idlis?

    Reply
    • Suguna Vinodh says

      November 23, 2016 at 8:53 am

      Sure. you can.

      Reply
  17. Anitha Hummel says

    July 1, 2016 at 10:30 am

    Can I use ragi flower to make this dosa, love the recipe but I can’t find whole ragi

    Reply
    • Suguna Vinodh says

      July 1, 2016 at 10:48 pm

      I will post the recipe with ragi flour soon! Thank you. But you can try.

      Reply
  18. Priya says

    May 30, 2016 at 9:16 pm

    I tried your recipe kambu dosa,it taste awesome.Even my in laws and my kids liked it.Thanks for a healthy recipe.

    Reply
    • Suguna Vinodh says

      May 30, 2016 at 10:47 pm

      Thanks Priya

      Reply
  19. seema says

    February 11, 2016 at 5:00 pm

    Good recipe thanks 🙂

    ★★★★★

    Reply
  20. Neela says

    August 31, 2015 at 9:09 am

    Hi Suguna,

    Is this ok to use ragi flour for this recipe? If it is, what will be the measurement? As I am living in Australia, I can’t get whole ragi.

    Thanks
    Neela

    Reply
    • Suguna Vinodh says

      August 31, 2015 at 12:17 pm

      I have not tried it with flour Neela. Will post a different recipe with the flour soon!

      Reply
  21. Sunitha says

    August 12, 2015 at 9:17 pm

    Hey Suguna, Made Ragi dosa for dinner last night. came out really well and tasty too. Honestly, I thought kids may not like it since there is no rice ingredient and only ragi and urad dal. To my surprise, my boys liked them. Urad dal compensates the bland taste of ragi well. Thank you for a wonderful healthy and tasty recipe.

    ★★★★★

    Reply
    • Suguna Vinodh says

      August 12, 2015 at 9:27 pm

      Thank you so much!

      Reply
  22. Gayatri Vijay says

    March 24, 2015 at 1:57 pm

    Healthy and luks tasty. Do we have to use the batter on the same day we grind it or can we keep it for couple of days like the normal dosa batter?

    Reply
    • suguna vinodh says

      March 24, 2015 at 2:44 pm

      The batter can be stored in the refrigerator for up to 2 days.

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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