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Crispy, flavourful, savoury pancake like breakfast from the South Indian Cuisine, Ragi Dosa has an earthy taste, is gluten free and healthy.
5 from 9 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 14 hrs 30 mins
Course Breakfast, Main Course
Cuisine Indian
Servings 12 SERVINGS


For The Dosa Batter:

  • ½ cup urad dal
  • 1 cup ragi or finger millet flour
  • ½ tsp fenugreek seeds
  • 1 tsp salt
  • some oil or ghee

For the Potato Onion Masala:

  • 3-4 large potatoes, peeled and cut into small cubes
  • 1 large onion, cut into small cubes
  • 1 tbsp oil
  • 1 sprig curry leaves
  • 1 tsp urad dal
  • 1-2 green chillis, finely chopped
  • 1 tsp ginger paste
  • tsp asafetida (hing) optional
  • ¾ tsp salt
  • ¼ tsp fenugreek seeds
  • 1 tsp mustard seeds


Preparation of Ragi Dosa Batter:

  • Soak urad dal and fenugreek seeds in enough water for at least 4-6 hours.
  • In a mixing bowl or tin, add ragi flour and ¾ cup water.
  • Mix it into a slurry. Mix well so that there are no flour lumps.
  • Drain out the water from the urad dal using a sieve. Wash the dal under running water.
  • Grind urad dal into a smooth consistency using a food processor. Use about ¾ cup water or less.
  • Remove the ground urad dal from the food processor and add it to the ragi flour slurry.
  • Add salt and mix well. Make sure that the ragi and urad dal mixture are mixed well.
  • Cover and place the bowl or tin and place in a warm place to allow the batter to ferment for 8-10 hours.

Preparation of the Potato Onion Masala:

  • Heat oil in a wide pan over medium heat.
  • Add fenugreek seeds and urad dal. Allow them to sizzle for a few seconds.
  • Add mustard seeds.
  • As soon as the mustard seeds begin to pop, add the curry leaves and asafetida if using any.
  • Add chopped chillis and ginger. Stir fry for a 15 seconds.
  • Add turmeric powder and onion.
  • Stir fry till the onion is a bit soft.
  • Add potatoes, salt and red chilli powder. Mix well.
  • Cover the pan, lower the heat.
  • Cook till the potatoes are done.
  • Add chopped coriander and leave the masala on the side till required.

Preparation of Dosa:

  • Before you prepare the dosa make sure the chutney and sambhar too are ready. Check above for the recipe link.
  • The batter should be fermented. Add about ¾ - 1 cup water to it and mix well. The batter should be of pouring consistency and not too thin or thick.
  • Heat the dosa tawa or pan over medium heat.
  • Dip a kitchen towel or cloth lightly in the oil. Rub the dosa pan with it.
  • Take about ⅓ cup of the batter, pour it in the middle of the pan. Using a small steel bowl or ladle, immediately spread out the batter in a swift circular motion outwards into a thin crepe or pancake. The dosa should be at least 6-8 inches or more in diameter.
  • Drizzle about ½ -1 tsp oil or ghee around the edges of the dosa.
  • Allow it to cook till the top of the dosa appears dry and the edges of the dosa will start to curl up.
  • Allow the dosa to cook till it begins to turn a bit brown for crispy dosa. For soft dosa remove it as soon as the edges begins to curl.
  • Use a spatula to remove the dosa.
  • Some like their masala on the side, and some on the dosa.
  • If you want to prepare the latter way then add about ½ cup of the masala to half part of the dosa. Mash it lightly with the spatula and fold the other half over it.
  • Prepare more dosa as above with the remaining batter.
  • Serve them hot with coconut chutney and sambhar.


  • For extra crispy dosa, add bit more oil or ghee and allow it too cook over medium heat for a longer time.
  • Fermentation of the batter may take longer in cold places. Place the batter in a warm place. 
  • Serve the dosa with a tomato chutney as an alternate to the coconut chutney.
  • If the batter is too thin, the dosa will tear as soon as the spread out batter begins to cook.
  • If the batter is too thick, it will become difficult to spread out into a nice thin layer.
Keyword breakfast, dosa batter, dosa masala, dosa recipe, gluten free option, homemade, Millet Recipe, ragi recipe, south indian food