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Tamilnadu · Breakfast

Ragi Dosa (கேழ்வரகு தோசை)

Traditional 47. Ragi Dosa recipe

🧺 Ingredients

• 1 cup ragi flour (finger millet flour / kezhvaragu maavu)
• ½ cup raw rice flour
• 2 tbsp semolina (rava/sooji) — for crispiness
• 1.5 cups thin buttermilk (1 cup curd + 1 cup water — whisked smooth)
• ½ cup water (additional — for batter consistency)
• 1 tsp cumin seeds
• 10 curry leaves, finely chopped
• 2 green chilies, finely minced
• 1 tbsp fresh coriander, chopped
• ¼ tsp asafoetida (hing)
• 1 tsp salt
• Oil — 1 tsp per dosa
• Ragi dosa batter MUST be rested for at least 2 hours — freshly mixed batter will be grainy and won't cook evenly

👩‍🍳 How to make Ragi Dosa

1. In a large bowl, combine ragi flour, rice flour, and semolina.
2. Add asafoetida and salt.
3. Add thin buttermilk gradually, whisking constantly to prevent lumps — ragi flour can clump.
4. Add water until batter reaches a thin, pourable consistency — thinner than regular dosa batter.
5. The batter will be dark brown from the ragi.
6. Add cumin seeds, chopped curry leaves, minced green chilies, and coriander.
7. Mix well.
8. Rest for 2 hours — the semolina hydrates and the ragi softens.
9. After resting, the batter will have thickened slightly as ragi absorbs liquid.
10. Add ¼ cup water if too thick — the batter should flow easily off a spoon in a thin stream.
11. Heat cast-iron tawa on high heat until very hot.
12. Ragi dosa requires a hot tawa — the high mineral content means it sets slower than rice dosa.
13. Grease lightly with ½ tsp oil.
14. Pour a ladle of batter from the edge of the tawa inward (reverse of regular dosa spreading — pour and let it flow).
15. The thin batter will spread naturally.
16. Then use the back of the ladle to very lightly guide the edges to form a round shape.
17. The ragi dosa will be naturally slightly thicker and less lacy than plain dosa.
18. Drizzle ½ tsp oil around the perimeter.
19. Cook on medium-high heat for 2.5–3 minutes until edges crisp and lift from the tawa, surface turns from wet-glossy to set-matte.
20. The bottom will be deep brown (not black — dark brown from the ragi is correct).
21. Ragi dosa is traditionally served on one side only — the bottom crispy side gives all the texture needed.
22. Slide a wide spatula under and transfer directly to a plate.
23. Serve immediately with coconut chutney.

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