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Ragi dosa freshly cooked to a crisp, served with spiced filling and coconut
Lacy, crispy brown ragi dosa served with fresh coconut chutney.

Ragi dosa

Author: Flavelo
Recipes Vegetarian & Vegan Side Dishes
Ragi Dosa is a South Indian marvel: a fermentation-free, instantly cookable, crispy crepe that gets its distinctive colour and nutty flavour from finger millet (ragi) flour. This dish proves that healthy food (high in fibre and calcium) can also be sinfully delicious and crispy.
🕒 Prep Time 40 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 310 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Large mixing bowl
  • Non-stick frying pan or cast iron skillet
  • Ladle
  • Brush for oiling

Allergen Information

⚠️ Cereals containing gluten
⚠️ Mustard

Instructions

1 ✓

In a large bowl, mix the ragi flour, rice flour, and salt. Add the water and whisk until lump-free. The batter must be very thin, almost watery!

Tip: The rice flour is responsible for the crispiness, while the ragi gives the body. If it's too thick, the edges won't be lacy.
2 ✓

Let the batter rest for 30 minutes. During this time, the flours absorb moisture, and the water may 'separate' on top - this is normal, stir before cooking.

Tip: Resting (hydration) ensures the flour particles soften so the result isn't powdery.
3 ✓

Prepare the tempering: crackle the mustard seeds in hot oil, add the curry leaves, chilli, and crushed garlic. Mix this into the batter.

Tip: Heating spices in oil (tempering) releases the essential oils, flavouring the entire batter.
4 ✓

Heat the frying pan until smoking hot. Grease thinly with oil. Pour (do not spread!) the thin batter into the pan in a circular motion, working from the outside in. Let the holes form naturally.

Tip: In the hot pan, the water turns to steam instantly, creating the characteristic lacy structure.
5 ✓

Drizzle the edges with a few drops of oil. Cook patiently over medium heat until the bottom is golden brown and crispy, and it lifts from the pan.

Tip: Don't rush the flip! Ragi dosa needs more time than traditional dosa for the moisture to fully evaporate and become crispy.
6 ✓

Flip it over, cook the other side for 1 minute, then fold in half and serve immediately.

Tip: It's best fresh, while you can still hear the crunch.

Recipe FAQ

Why is the dosa sticking?
The pan wasn't hot enough or wasn't 'seasoned' (oiled). Use cast iron or good quality non-stick.
It turned out too thick. What did I do wrong?
The batter needs to be as thin as water, not thick like pancake batter.

Ingredients

  • 200 g Ragi flour (Finger Millet flour)
  • 100 g Rice flour
  • 500 ml Water (more if needed)
  • 1 tsp Salt
  • 3 tbsp Oil (for frying)
  • 1 tsp Mustard seeds
  • 6 pcs Curry leaves
  • 1 clove Garlic (crushed)
  • 2 pcs Green chilli (finely chopped)