Iron-rich Ragi Dosa

Rich in iron, as nutritious as they are flavorsome…You’ll be surprised at how tasty they are!


Soak I cup udad dal and 1 tsp Methi Dana overnight.
Next day grind it into a smooth thin paste. Add 2 cups ragi flour and some salt to taste and mix to form a thick batter consistancy.

Cover and keep overnight to ferment.

Now stir the fermented batter, add water if needed (adjust salt if required) to form a thin spreadable batter.

Spread out on hot nonstick pan like any regular dosa, drizzle a few drops of oil, cook for 1-2 minutes on medium high heat

Roll and serve hot with fresh coconut chutney!

Note: Here is the pan I use to make my Dosas/Chilas

Other healthy variants of Dosa you might like try
Brown Rice Dosa
Multigrain Dalia Dosa


  1. Hi Ruchi,

    I tried this recipe for dosas and they were yum. Can i use this for idli’s too?

  2. looks so delicious….will have to try your dosa varieties…

  3. U have added ragi flour in morning and then said ferment it overnight does that mean to ferment it till next day morning?

    • Yes I have. however the local climate will determine how long your batter will take to ferment. In hot climates, this might be ready in 6-7 hours.

  4. I am a little confused. Pls correct me if I am wrong. The urad n Methi is soaked overnight n ground in the morning. Then raagi flour is mixed and kept for fermenting again overnight. Pls clarify as I would like to try these yummy dosas. Thanks.

    • Yes…you have understood right. However if you live in hot climate…fermentation time might be less, and the batter might be ready in 6-7 hours

  5. tried the dosa. was very tasty. thank you for the healthy recipe.

  6. Hi Ruchi
    Thank you fotr amazing recipe. I had been making ragi dosas but they never turned out crisp. Loved your recipe. Healthy and crisp tadty dosas.