Ragi is a great healthy grain. It is high in protein and calcium, it improves our skin health and aids in weight loss. It is also supposed to be a wonder grain for diabetics as it is a complex grain, so takes longer to digest and lowers blood sugar levels. Since the New Year has begun, I thought of sharing a healthy recipe with you all; especially after the indulgent Hot Chocolate recipe, I shared the other day.

I love adding Ragi (Finger Millet), Quinoa, Bajra (Pearl Millet), and such other healthy grain powders in my dosa batters. There are multiple ways to make Ragi Dosa. I am sharing all the variations with you, you can choose any based on the availability of time and ingredients with you.


  1. Fermented Ragi Grains: This is the healthiest way of making Ragi Dosa but also the most time-consuming. I usually make this batter in summers since we need to soak the ragi seeds, grind them and then ferment it. Fermentation happens better in summer and hence I use this in summers. This is the best way to consume Ragi and the best way to lower blood sugar levels.
  2. Instant Ragi Dosa with Powder: This is the quickest way of making Ragi Dosa. You just need a basic Ragi flour and Semolina/Sooji batter which can be spiced up with some ginger and green chilies. You can find the detailed recipe for this batter in this Instant Ragi Idli recipe.
  3. Ragi Powder with Dosa Powder: Another quick and instant recipe if you have Rice and Dal batter ready. You can check out the recipe to make this batter here in this Crispy Dosa recipe. If this is ready, then just add a few tablespoons of ragi flour to the batter and tada, you have some Ragi Dosa ready in a jiffy!
COOKING TIME: 15 minutes


  1. Ragi Flour – 2 tablespoons
  2. Dosa Batter – ½ cup
  3. Salt
  4. Water
  5. Cooking oil – 1 tablespoon
  6. Ghee  – ½ teaspoon


  1. Non-stick Dosa Tawa
  2. Ragi Flour


  1. Mix about 1-2 tablespoons of Ragi Flour in fermented dosa batter.
  2. Add water and salt to reach the right consistency.
  3. Heat up a dosa Tawa and grease it with a little oil.
  4. Spread about a ladle of dosa batter in a circular motion to make a nice and thin dosa.
  5. Drizzle a little ghee on top and let it cook on medium heat for 2-3 minutes until it gets brown and leaves around the edges.
Flip the Ragi Dosa once it leaves the sides
Flip the Dosa once it leaves the sides

6. Flip on the other side and lower the heat. Keep for about a minute and the dosa is ready.

Add a little potato or Paneer stuffing and serve the Ragi Dosa hot.

Ragi Dosa with Paneer Stuffing
Ragi Dosa with Paneer Stuffing