Ragi Dosa

Hey guys!! Hope you all doing good. Ragi Dosa is made using ragi/nachni flour. Ragi is gluten free and a very healthy option for people who are allergic to gluten. However since it has no gluten, working with ragi for baking items is quite challenging and some recipes call for using gluten powder. Ragi Dosa is a healthy option for breakfast though working with ragi is bit difficult but with some patience you will get a hang of it. RAgi has many health benefits, it is one of the best sources for calcium and also helps in foghting anemia. Ragi is a wonder grain for patients having diabetes and of course recommended in many diet plans if you are working towards weight loss. I have already posted a recipe using ragi before which was of ragi idli. Ragi dosa batter does not require overnight fermentation and can be made within few minutes of fermenting. Floow the steps and tips and you will choose over this healthy dosa breakfast easily. So lets get cooking…


For Dosa batter-

Ragi/Nachni Flour – 1 cup

Rice flour – 2 tbsp

Semolina/Rava – 2 tbsp

Ginger Paste – 1 tsp

Green Chilly paste – 1 tsp

Curd – 2 tbsp

Water – 1 1/2 cups

Salt as per taste

Oil for greasing

For stuffing:

Paneer (grated) – 1 cup

Salt – 1/2 tsp

Black Pepper powder – 1/4 tsp

Chopped coriander leaves – 1 tbsp

Lemon juice – 1/2 tsp

Red chilli powder – 1 tbsp 


1) In a bowl mix take all the ingredients for the dosa batter except the water and oil and mix it well. Now add the water and mix well till no lumps (the batter of the dosa should be little thin not like your regular dosa batter). Cover and keep aside for 10 minutes.

2) In another bowl take the grated paneer and add the salt, black pepper powder, chopped coriander leaves and lemon juice and mix it together using a spatula or a spoon (do not form it like a dough). 

3) Check the dosa batter and just give it a stir.

3) Take a non stick tava and let it become little warm on medium flame (do not make it hot it should be just warm. For checking just splatter some water on the tava it will sizzle a bit and not hiss). Once warm spread the dosa batter using a laddle (since the batter is little thin it will form pores on the top, which is the consistency we are looking for). Grease it with oil from sides and let it cook on medium flame (Do not cook on low flame as it will become hard and if you keep the flame too high the batter will break while spreading and the ragi will not cook properly). 

4) Take a spoonful of the stuffing and put it on the upper side of the dosa while the lower side cooks. Sprinkle some red chilly powder on the stuffing from the top. Once done fold the dosa and serve it hot with chutney.


shail View All →

I am a lawyer by profession but love to cook. Being a foodie myself I keep trying variations with my recipes. My blog is all about my experiments and experience with food. You can follow me on instagram, twitter and facebook all having handles alawyerskitchen. I am also on the food reviewer panel with GoToChef, which is the perfect platform to check out reviews on various food products and also find recipes using the same. You can also find me on blogchatter https://www.theblogchatter.com/user/shailparekhthosani
and pinterest https://in.pinterest.com/alawyerskitchen2018/

15 Comments Leave a comment

  1. What a coincidence! The first time my mother tried to make a ragi dosa, it stuck to the pan. But she is getting a hang of it now. You’re so right, it does require a lot of patience.


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