Ragi Dosa Recipe: A Healthy Twist To Your South Indian Breakfast

If you’re looking to add a nutritious spin to your traditional South Indian breakfast, this Ragi Dosa Recipe is just the one for you. Ragi, also known as finger millet, is rich in calcium, fiber, and iron, making it a fantastic addition to a balanced diet. This dosa is naturally gluten-free and ideal for anyone seeking a low-GI, diabetic-friendly meal option without compromising on taste.

Unlike regular dosa batter that requires fermentation, this instant ragi dosa is quick and easy to prepare—perfect for busy mornings or lazy weekend brunches. The batter combines ragi flour with rice flour and semolina, resulting in a crispy texture with earthy flavors. Pair it with coconut chutney or sambar for a satisfying, guilt-free meal.

Whether you’re exploring millets or simply want a lighter breakfast, ragi dosa offers both health and taste in a single crisp bite.

Ragi Dosa Recipe: A Healthy Twist To Your South Indian Breakfast

This instant ragi dosa is a wholesome South Indian breakfast made from finger millet flour, ideal for weight watchers and diabetic diets.

Author: Ganesh

Print Recipe

Prep Time 10 mins Cook Time 15 mins Rest Time 10 mins Total Time 35 mins Difficulty: Beginner Cooking Temp: 180  C Servings: 4 Estimated Cost: $ 60 Calories: 150 kcal (per dosa) Best Season: All year

Ingredient

Servings

• 1 cup Ragi flour – (finger millet flour)
• ¹⁄₄ cup Rice flour – for crispiness
• 2 tbsp Semolina (Rava/Sooji)
• 1 small Onion – finely chopped
• 1 Green chili – finely chopped (optional)
• 1 tsp Cumin seeds
• ¹⁄₄ cup Coriander leaves – finely chopped
• 5–6 Curry leaves – finely chopped
• Salt – to taste
• 2 cups Water – adjust for consistency
• Oil – for drizzling on dosa

Instructions

1. Prepare the Batter

   In a mixing bowl, combine ragi flour, rice flour, semolina, salt, cumin seeds, onions, green chili, coriander, and curry leaves. Add water gradually to make a thin, pouring consistency batter.

    

   The batter should be thinner than regular dosa batter to get a lacy texture.

1. Rest the Batter

   Let the batter rest for 10 minutes. This helps semolina absorb moisture and results in crispier dosas.

1. Heat the Tava

   Heat a non-stick or cast iron dosa pan over medium-high heat. Once hot, drizzle a few drops of water to check the heat—it should sizzle and evaporate immediately.

1. Pour the Dosa

   Stir the batter well before each pour. Use a ladle to pour from a height in a circular motion, spreading the batter thinly. Don’t spread like regular dosa; let it form holes naturally.

1. Cook Until Crisp

   Drizzle a little oil around the edges. Cook on medium heat for 2–3 minutes or until the edges lift and the bottom turns golden brown. No need to flip.

1. Serve Hot

   Remove and serve immediately with coconut chutney or sambar.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 4g7%

Saturated Fat 0.5g3%

Sodium 160mg7%

Total Carbohydrate 26g9%

Dietary Fiber 3.5g15%

Sugars 1g

Protein 3g6%

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Calcium 120 mg

Iron 2.2 mg

Vitamin B12 0.1 mcg

Magnesium 45 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Serving Suggestions: Best served with coconut chutney, tomato chutney, or vegetable sambar.
• Variations: Add grated carrot, beetroot, or cabbage for extra nutrition.
• Pro Tips:
  • Always stir batter before pouring each dosa to avoid sedimentation.
  • Ensure tava is hot before pouring batter for the right texture.
  • Use a non-stick pan if you're new to making dosas.

Keywords: ragi dosa, finger millet dosa, healthy South Indian breakfast, instant dosa recipe, gluten-free dosa, millet recipes