Ragi/finger millet- Finger millet is especially valuable as it contains the amino acidemethionine.
  • Ragi (kannada,Telugu)
  • Mandia (Oriya)
  • Taidalu (Telangana)
  • Kezhvaragu(கேழ்வரகு), Aariyam (Tamil)
  • Panjapul or kooravu ([Malayalam])
  • Mandua (in some parts of north India)
  • Nachani नाचणी / Ragee रागी (Marathi)
  • Naglee નાગલી(Gujarati)
To make soft ragi dosa:

Ragi flour - 2 cups
Urad dhal - 1/2 cup
fenugreek seeds - 1/2 tsp
Salt as needed

For crisp ragi dosa:

Ragi flour - 2 1/2 cups
Urad dhal -1/2 cup
Raw rice - 1/2 cup
Fenugreek seeds - 1/2 tsp
Salt as needed.

Wash and soak Urad dhal( raw rice if making crisp ragi dosa along with fenugreek seeds...grind together) ....to it add fenugreek seeds to be saoked along for 1 - 2 hours... later by adding very little water grind urad dhal to a smooth paste. In a mixing bowl take ragi flour and add some water to form a paste like... to it add the ground urad dhal and salt... mix well and allow it to ferment over night...
Heat a tawa/griddle and take a ladle full of dosas and spread... spray some oil on top and cook both sides... serve with any type of chutneys.

In this picture I have tried crispy ragi dosa.

Sending this to JFI-Ragi hosted by Madhuram of Eggless Cooking.

18 comments/Reactions:

Madhuram said...

I was also going to prepare something like this Padma. Those dosas sure do look very soft.

Padma said...

That is true back home they used to soak ragi grains and then grind, but why worry about that when we get ragi flour and the dosas too come out good :)

Soma Pradhan said...

OK Now I know what ragi is..Its Mandia in oriya..My granny makes many dishes with it...Nice one

Anonymous said...

Hi Padma,

Thanks a bunch. The recipe sure looks yummy :) and i rarely see such detailed explanation of ingredients (in various languages)
It surely reaches out to lot of us who are confused abt some such names..
Thanks again

Deepa. R. Krishnan said...

Awsome,recipes..!!!!!!Just luv your blog!

Shankar said...

Hi Ladies ,

please comment on my recipes at adugemane.weebly.com and gie your valuable inputs.


shilpa said...

Hi Padma...I tried Ragi dosa today it came out very well....would like to know what goes well with ragi dosa like chutney or any subzi?

Padma said...

Thanks Shilpa for trying and letting me know that it came out good.
The best side that I would suggest is some spicy chutney's like tomato or kara chutney.

Ramya said...


It is worth giving a article which details why Ragi is a great food product. I was searching for an article on this which was coming up quite high in google but has vanished off late. I did have to search a bit to get this and I am sure it is a huge value add for you to provide this link in your article so that users not only know how to make a great dosa but also why they have to choose Ragi.

Here is the link

Hope it helps


Anonymous said...

hi its so nice

Padma said...

Thanks Ramya for the information. Will surely try to add more details.

ambicks said...

Hi padma.. saw ur kai murukku... super.. will try it some time.. While going thru the blog came to see ragi dosa... wanted to see how u make it.. if its same as how i make.. u have said to get crisp dosa to add rice... as far as i ahve done i think its not necessary http://yensamayalarai.blogspot.com/2011/04/ragifinger-millet-dosa-and-kaaraspicy.html
As far as i know its the consistency and heat .

Anonymous said...

-traditionally was black whole urad dal used when making ragi or red rice idlis? the dal is black, the grain is red would there be any conflict?

-traditionally is salt necessary? wouldn't salt hinder the fermentation?

spice mom said...

Hi, Padma, just seen your blog. Ragi dosa I should try.its good for health,let yoyu know later...

spice mom said...

hi, I wish to try this dosa. may be good for diabetes, think so...try & let you know

Sravi said...

If I were to soak and grind ragi,how much ragi should I soak to use with half a cut of urad dal?

Aparna A V said...

Hi padma, i would wish to know if we use ragi instead of flour, should we just soak them overnight or allow it to sprout and then grind? Also i wanted to know how tough it is to digest jowar dosa and bajra dosa since i have kids aged 6 and 3. this question pertains to kids.

khema21 said...

We have been making ragi dosas since years, sometimes we didn't add any flour other than ragi. But, the dosa will be pieces sometimes. We believe that, rice flour may be give the shape as a dosa, but it's not compulsory. As you know, we ate ragi dosas today without added any flour other than ragi. We got nice shape and tasty.

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