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Ragi Dosa Recipe, Ragi Dosa with Urad Dal and Ragi Flour Recipe

July 13, 2016 by Suguna Vinodh 16 Comments

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Crispy-ragi-dosa-with-flour-1

I have already shared the recipe for Ragi dosa made with Whole Ragi Millet. But many of you have asked me for the recipe of ragi dosa made with ragi flour as sourcing ragi millet abroad is difficult.
If you are looking for INSTANT Ragi Dosa, Here is the recipe.

Here is the recipe for ragi dosa made with ragi flour. This is a fermented batter.

Take a cup of Ragi flour and add a cup of water to it in a large bowl. Make a slurry. Mix well. Set aside. Let it sit for a couple of hours.

Crispy-ragi-dosa-with-flour-ragi

Soak the urad dal for a couple of hours in water. Grind the drained urad dal with about a cup of water ( You can use the water used for soaking the dal) to a smooth paste. Add it to the Ragi mixture. Add the salt and mix well.

Crispy-ragi-dosa-with-flour-dal

Cover the bowl and allow it to ferment in a warm place for 6-8 hours. The batter would have doubled in volume. Mine almost spilled out of the bowl when I opened. The batter will be very thick at this stage. We need a very watery batter for making dosas. Add about a cup of water to dilute the mixture to pouring consistency. We do not add water before as the fermentation will get delayed if too much water is added to the batter.

Crispy-ragi-dosa-with-flour-ferment

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. Cover with a lid and let it cook for 30 seconds until the sides are brown. 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.

Crispy-ragi-dosa-with-flour-griddle

Serve Ragi Dosa warm, with chutney.

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Crispy-ragi-dosa

Ragi Dosa with Urad Dal and Ragi Flour Recipe


★★★★★

4.8 from 4 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 12 hours 20 mins
  • Yield: 15 Dosas 1x
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Description

Ragi Dosa Recipe made with urad dal and ragi flour. Dosas made with fermented batter. Easy Recipe.


Ingredients

Scale
  • 1/3 Cup Unpolished Whole White Urad Dal
  • 1 Cup Ragi Flour
  • 1 Teaspoon Salt
  • Water to grind
  • Oil for dosa griddle

Instructions

  1. Take a cup of Ragi flour and add a cup of water to it in a large bowl. Make a slurry. Mix well. Set aside. Let it sit for a couple of hours.
  2. Soak the Unpolished whole white urad dal for a couple of hours in water. Grind the drained urad dal with about a cup of water ( You can use the water used for soaking the dal) to a smooth paste. Add it to the Ragi mixture. Add the salt and mix well.
  3. Cover the bowl and allow it to ferment in a warm place for 6-8 hours. The batter would have doubled in volume. Mine almost spilled out of the bowl when I opened. The batter will be very thick at this stage. We need a very watery batter for making dosas. Add about a cup of water to dilute the mixture to pouring consistency. We do not add water before as the fermentation will get delayed if too much water is added to the batter.
  4. 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. Cover with a lid and let it cook for 30 seconds until the sides are brown. 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.
  5. Serve Ragi Dosa warm, with chutney.
  • Prep Time: 12 hours
  • Cook Time: 20 mins
  • Category: Breakfast
  • Cuisine: Tamilnadu

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Crispy-ragi-dosa

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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. Anjali says

    March 12, 2021 at 5:58 pm

    Same query as couple of others..can I make idlis with this batter? Thanks, Suguna

    Reply
    • Suguna Vinodh says

      March 13, 2021 at 3:04 pm

      No. Idlis wont work!

      Reply
  2. Rajesh says

    February 16, 2021 at 5:51 am

    Hi,
    Came out good. Can we also try this with work bajra or Jowar flour replacing Ragi flour?

    Reply
    • Suguna Vinodh says

      February 17, 2021 at 12:12 am

      yes.

      Reply
  3. Aiswarya says

    November 2, 2020 at 7:38 pm

    Hi.. can this batter be stored for 2 to 3 days ?

    Reply
    • Suguna Vinodh says

      November 10, 2020 at 6:25 pm

      Yes. you can.

      Reply
  4. Neha says

    August 12, 2020 at 9:51 pm

    The batter was too runny & it didn’t ferment at all.

    Reply
    • Suguna Vinodh says

      August 12, 2020 at 10:43 pm

      Did you follow the measurements?

      Reply
  5. padmaja girish says

    April 7, 2020 at 3:12 pm

    Turned out perfect, yumm

    ★★★★★

    Reply
  6. meera seth says

    July 6, 2018 at 8:41 pm

    Suguna, can you use this batter to make baby idlis?

    ★★★★★

    Reply
  7. mrudula says

    June 12, 2018 at 12:27 pm

    the dosa looks good and crispy. Will the better keep for a few days?

    Reply
    • Suguna Vinodh says

      June 12, 2018 at 9:36 pm

      Yes. It will stay good in the fridge for 3 days

      Reply
  8. Martin says

    July 24, 2017 at 6:39 pm

    Hi! Is it possible to make idlis with this batter or does batter for ragi idli need rice to become fluffy?

    Reply
  9. r. nagajothi says

    May 2, 2017 at 11:34 am

    Nise ragi food I am lnderset my ragi food

    ★★★★

    Reply
  10. Suji says

    October 4, 2016 at 8:32 pm

    Hiiii
    If I have urad dal.power how much cup should.I use.
    Thanx

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 4, 2016 at 8:33 pm

      Sorry, I have never tried with powder.

      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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