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Ragi Dosai
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Ragi Dosai – Instant Finger Millet Dosai

This Ragi Dosai is a quick dosa and perfect for a weeknight dinner. One can make the Instant Finger Millet Dosai in less than 30 minutes and hence a perfect one for busy days/nights
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Quick and Easy, Snack
Cuisine: Asian, South Indian, Tamil Nadu
Diet: Vegetarian
Servings: 15 Dosais
Calories: 64kcal


  • bowl
  • Dish
  • pan
  • spatula


  • 1 cup Ragi flour
  • ¼ cup Wheat flour
  • ¼ cup Rice flour
  • 1 large Onion Finely chopped
  • 2 Green chilies Finely chopped
  • ½ inch piece Ginger Grated finely
  • few Curry leaves
  • ½ teaspoon Mustard seeds
  • 1 teaspoon Cumin seeds / jeeragam
  • ¾ cup Buttermilk Preferably sour
  • to taste Salt
  • 1 teaspoon Oil


  • Mix all the flours in a wide bowl. Add the buttermilk and enough salt and mix well. Now add water to make it into a very thin batter. The batter should be much thinner than regular dosai batter.
  • In a small pan, heat 1 teaspoon of oil. Add the mustard seeds, cumin seeds, green chilies, ginger, and curry leaves. Let it fry for a minute and then add it to the prepared dosai batter. Add the chopped onions as well and mix.
  • Heat a griddle/Tawa on medium-high heat. Once the Tawa is heated through very well, pour the batter from outside to inside to form a circle. The dosai will have holes and spaces in them (just like Rawa dosai). Add a little oil around the edges and let it cook.
  • Once cooked, flip over the dosai and let it cook on the other side.
  • Remove from the griddle and then repeat the same with the rest of the batter.
  • Serve with your favorite chutney or sambhar! I served it with some peanut chutney.


  • The dosai cane be made only with ragi and wheat flour and you could leave the rice flour. In that case use ½ cup of wheat flour instead of ¼ cup. If making for a diabetic person, I would leave the rice flour out.
  • The dosai will be darker than the regular dosai, since the ragi flour is dark in color.
  • Adding onions adds a sweet flavor to the dosai. If needed onions can be omitted.
  • Sprouted ragi flour can be added instead of the regular ragi flour. It adds more nutrition to the recipe.
  • The seasoning ingredients can also be added directly without frying. When I am short on time, I add everything along with the batter and make dosa.
  • If making the dosai vegan, then skip the buttermilk and use all water.


Calories: 64kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 34mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg