Ragi Dosa
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Heritage Recipe · Ragi Flakes
Instant Ragi Dosa
Thin, crispy ragi crepes ready in 20 minutes — no fermentation needed. A protein-rich, calcium-packed breakfast that is both traditional and brilliantly practical.
Ingredients
| Sree Kumaran Ragi Flakes, ground to flour | 1 cup |
| Rice flour | ¼ cup |
| Onion, green chilli, cumin, ginger (finely chopped) | small amounts |
| Buttermilk or water | 2 cups |
| Salt, oil for cooking | to taste |
Method
- Mix ragi flour, rice flour, chopped onion, green chilli, cumin, ginger and salt. Add buttermilk or water to make a thin, pourable batter. Rest 10 minutes.
- Heat a tawa until very hot. Pour a ladleful of batter from height — it will spread into a thin lacy dosa on its own. Do not spread with a ladle.
- Drizzle oil around edges. Cook on medium-high until edges are crisp and dry. Flip for 30 seconds.
- Serve with peanut chutney, coconut chutney or sambar.
The thin lacy pattern of ragi dosa is achieved by pouring from height and not spreading — the batter self-levels. Ragi dosa batter made with buttermilk has a slight tang that pairs beautifully with spicy peanut chutney.
Made with Sree Kumaran Ragi Flakes
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