Ragi Dosa

Ragi Dosa Recipe
Ragi Dosa Recipe

As I have mentioned in my ragi khichu post, ragi (finger millet) is a rich source of calcium which is good for development of children’s bones. My blog-related stats available with Blogger.com confirm that today’s mothers are well aware of the nutritional benefits of ragi. More and more mothers are searching for ragi recipes for their kids. My ragi porridge recipe has the highest number of pageviews amongst all the posts in my blog. So I was thinking of searching for some more interesting ragi recipes for Devansh and my blog. So when Sandhya sent me this ragi dosa recipe yesterday, it was really a godsend. Thank you so much for this healthy ragi dosa recipe Sandhya. :-)

Sandhya and Samit
Sandhya and Samit

Sandhya lives in Edinburgh, Scotland. Her son, Samit, is a handsome young man of two years and five months of age. According to Sandhya, ragi dosas as per this recipe are suitable for children above one year. These nutritious ragi dosas make for a nice breakfast or evening snack item. The following recipe will make 6 medium-sized dosas.

Ragi Dosa Recipe

Print Recipe
Recipe of a dosa, made using ragi (finger millet) flour. Ragi is a rich source of calcium, which is good for development of children’s bones.
Author Mukta Tikekar


  • 1 cup ragi finger millet powder
  • 2 tbsp sooji semolina
  • 1 cup curds
  • Pinch of hing asafetida
  • Half tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • Approx. half tsp red chili powder Decide this quantity based on your child’s age and preference.
  • Olive oil for cooking
  • Ragi dosa
  • Salt as per taste


  • Take all the ingredients other than curds and olive oil in a bowl and mix well.
  • Add curd and mix it well with all the ingredients.
  • Add a little water to get a dosa-batter like consistency.
  • After you make the batter of desired consistency, mix it properly and keep it covered for 30 minutes. Grease a non-stick tava pan (flat skillet pan) with a few drops of olive oil.
  • Heat the pan on a medium flame.
  • Pour the batter in the centre of the pan and then spread it outwards to form a medium size dosa.
  • Cover the pan with a lid, after a minute remove the lid, and then flip the dosa to cook the other side.
  • Again place a lid over the pan for a minute.
  • You can cook further for a minute without the lid for making the dosa little crisp, although this is going to be a soft dosa as it is for the kids.
  • You can serve the dosas with any chutney preferred by kids. Since Samit is not in favour of any chutney or sauce, Sandhya feeds them to him by dipping it simple Tuvar dal.

3 thoughts on “Ragi Dosa”

  1. Hi…couldn't get your name from your blog :-)

    Thanks for liking my blog..regarding your query about curd in ragi dosa…I must confess I have made this dosa just once and I did use curd…if you want to avoid curd you can use cooking soda to ferment the batter but a friend of mine who's a nutritionist told me that it destroys nutrients…so I would suggest you let the batter sit for longer time rather than add cooking soda…meanwhile I'll shoot your query to Sandhya who has shared this recipe with me…I'll let you know ;-)

  2. Sandhya said she has not cooked it without curd as well but has suggested that you could try mixing the batter with slightly warm water and adding 2 tbs of rice flour for giving the binding factor to the batter. Also allow the batter to ferment for longer time. (2-4 hours)

    Thanks Sandhya :-)


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