Ragi Dosa


1 cup ragi / finger millet
1/2 cup urad dal
1/2 cup raw rice / pachari
1/2 tsp fenugreek seeds
1/2 cup aval (rice flakes / beaten rice)
salt to taste


  1. In a bowl, add ragi, urad dal, raw rice and fenugreek seeds and wash well and soak for 2-3 hours.
  2. Then drain the water ( can use the same water for grinding) and keep it aside.
  3. Soak the aval / beaten rice in little water for 10-15 minutes.
  4. In a blender, add the drained ragi mix and soaked aval and grind well adding enough water to a smooth batter.
  5. Pour the batter into a bowl and add salt and keep it for fermentation for 8 hours or overnight.
  6. Heat a dosa tawa/ pan and lightly grease with oil.
  7. Pour a ladle full of  batter in the centre and using the back of the ladle spread as concentric circles.
  8. Drizzle 1/2 tsp of oil over the dosa and cook till done. Turn the other side and cook if required.
  9. Serve hot with chutney or sambar…

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