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Ragi Dosa Recipe | Nachni Dosa » Dassana’s Veg Recipes


Relating to wholesome meals, the traditional grain ragi or finger millet is likely one of the most nutritious meals stuffs that you could have. So, on this put up, I’ve shared considered one of my private favourite Ragi Recipes too, the Ragi Dosa. That is nothing however a hearty variation of dosa or crepes which can be made with ragi flour. Other than this recipe too, there are lots of methods these Finger Millet Crepes might be made. I’m sharing a wholesome fermented model of ragi dosa reicpe that can also be gluten free.

ragi dosa served on a white square plate on a red napkin with a side white bowl of green coconut chutney.

About Fermented Ragi Dosa

The vegan fermented Ragi Dosa recipe is made with a fermented dosa batter, just like the common traditional Dosa. This one thus, has an extended course of, since there are totally different batters that have to be floor after which blended to get the ultimate batter.

It’s also takes time, as the ultimate batter must be saved for fermentation for finest dosas. However is a greater tasting and extra more healthy model than the Instantaneous dosa made with ragi flour.

Ragi or finger millet is a wholesome seed and I do embrace them wherever I can. I make the Ragi Dosa with ragi flour and never the ragi seeds. Nonetheless, you may make this dosa by soaking and grinding finger millet seeds as effectively.

With the Fermented Ragi Dosa batter, you possibly can even make yummy and hearty idli. I’ve additionally shared the recipe of Ragi Idli made with this batter. These dosas are each crisp and delicate, and the idlis too are additionally delicate and fluffy. So, you may make each idli and dosa with this batter.

Like common dosa, this Fermented Ragi Dosa additionally pairs effectively with coconut chutney, coconut-garlic chutney and sambar and even idli-dosa podi (dry chutney).

Step-by-Step Information

Methods to make Fermented Ragi Dosa

Soak Rice and Lentils

1. Take 1 cup idli rice or parboiled rice (ukda chawal, sela chawal) in a bowl.

idli rice in a yellow bowl.

2. Rinse the rice a few occasions with clear water. Add 1 to 1.5 cups water and hold apart.

idli rice soaking in water.

3. Rinse ¼ cup thick poha (flattened rice) a couple of times and add to the rice bowl. Combine very effectively. Cowl and hold apart to soak for 4 to five hours.

rinsed poha added.

4. In one other bowl, take ½ cup urad dal and ¼ teaspoon fenugreek seeds (methi).

urad dal and fenugreek seeds in a steel bowl.

5. Rinse each for a few occasions. Then, soak each the urad dal with the fenugreek seeds in 1 cup water for 4 to five hours.

urad dal and fenugreek seeds soaking in water.

Make Urad Lentil Batter

6. After 4 to five hours, drain the urad dal and add in a mixer-grinder jar. Additionally, add water in elements.

Initially, I added ¼ cup water and mix or floor for some seconds. Then, I added ¼ cup water and continued to mix.

soaked urad dal, fenugreek seeds and water in a blender.

7. Grind the urad dal and fenugreek seeds till you get a easy and fluffy batter. Whereas grinding, add water in elements.

I added a complete of ½ cup water for grinding urad dal. As soon as the batter is floor effectively, then pour the urad dal batter in a bowl or pan.

ground urad dal batter for fermented ragi dosa.

Make Rice Batter

8. Subsequent, drain the rice, poha and add them to the identical mixer-grinder jar. Relying in your jar capability, you possibly can grind the rice in 2 to three batches.

For the primary spherical, I used ½ cup water and for the following spherical, I added ¼ cup water. So total, I added ¾ cup water for grinding rice.

soaked rice and poha in a blender.

9. Grind the rice until easy or a nice granular consistency within the batter can also be nice.

Whereas grinding, if the mixer-grinder turns into scorching, then cease. As soon as the grinder cools down, then proceed to grind.

ground rice batter for preparing fermented ragi dosa.

Make Ragi Dosa batter

10. Pour the rice batter in the identical bowl containing the urad dal batter.

rie batter added to urad dal batter.

11. Combine each the batters very effectively.

mixing the batters.

12. Now, add 1 cup ragi flour (nachni or finger millet flour).

ragi flour added.

13. Then, add ½ cup water. You’ll be able to regulate the amount of water, relying on the consistency of the batter.

water added.

14. Combine very effectively with a wired whisk, spoon or together with your fingers. Break the lumps, if any. Combine to a easy batter.

A little bit of handwork is required whereas mixing the ragi flour with the dosa batter. 

Alternatively, you possibly can combine the ragi flour in ½ cup water in a separate bowl. Then, add this ragi batter to the rice and lentil batter. There can be no lump formation this fashion and likewise much less pressure whereas mixing.

ragi dosa batter ready.

15. Cowl the bowl or pan with a lid and let it ferment in a single day, 8 to 9 hours or extra relying on the temperature situations in your metropolis. The batter will improve in quantity and double up.

Observe that in a cool or chilly local weather the batter will take extra time to ferment. To hurry the fermentation course of, hold the batter bowl in a heat place in your kitchen.

ragi dosa batter in a bowl.

16. The dosa batter after fermentation on the following day.

If the batter doesn’t improve in quantity, then add 1.5 to 2 tablespoons of curd ot yogurt and ¼ teaspoon baking soda within the batter.

Combine very effectively. Let the batter relaxation for half-hour after which proceed to make dosa or idli.

fermented ragi dosa batter.

17. Add salt and blend very effectively. I added salt the following day, attributable to it being a chilly season right here. In a hotter local weather, add salt earlier than you retain the batter for fermentation.

salt added to ragi dosa batter.

Prepare dinner Ragi Dosa

18. Warmth an iron skillet/tawa or a non-stick pan. Dip half of an onion in oil and smear the oil on the iron tawa or griddle. If utilizing non-stick pan, then don’t smear oil.

Use a effectively seasoned pan in order that the dosa doesn’t stick on to it.

oil on a black skillet.

19. Pour a ladle of the batter and shortly unfold the batter with the assistance of ladle in a round movement.

If the batter is simply too thick so that you can unfold, add a couple of tablespoons of the water within the batter to vary the consistency. Combine effectively and make dosa.

batter spread to a round shape.

20. Let one aspect prepare dinner. Drizzle ½ to 1 teaspoon oil on the highest and sides.

ragi dosa being cooked on skillet.

21. Flip and prepare dinner the opposite aspect of dosa until crisp and browned. As a substitute of cooking the dosa on each side, you possibly can simply prepare dinner one aspect.

ragi dosa flipped.

22. When each the perimeters are cooked and crisp, take away the dosa. Make the dosa in batches utilizing up the remaining batter.

Preserve any leftover within the fridge and use it inside 2 to three days to make ragi dosa, or ragi Uttapam or ragi Paniyaram.

ragi dosa folded and ready to be served.

23. Serve this wholesome fermented Ragi Dosa scorching or heat. Any leftover batter might be refrigerated for a few days.

fermented ragi dosa served on a white square plate on a red napkin with a side white bowl of green coconut chutney.

What’s Ragi

Ragi, also referred to as finger millet or purple millet, is an historical grain that first originated in South Africa and later got here to India. In India, Karnataka is likely one of the prime producers of ragi. In rural areas of South Karnataka, ragi is consumed as a staple meals.

These are tiny reddish seeds of the Eleusine Coracana plant. Similar to this Ragi Dosa, mane different dishes are made utilizing this grain, particularly within the cuisines of Maharashtra and Karnataka. In Maharashtra, finger millet or ragi can also be referred to as as nachni. It’s also often called mandua in Hindi, kezhvargu in Tamil and ragulu in Telugu.

In India, ragi dishes are generally fed to infants, lactating moms and folks recovering from sicknesses. As ragi is well digestible and really nutritious.

Culinary Makes use of of Ragi

In India, ragi is used to make the Ragi Dosa together with varied different dishes like flatbread (rotti), idli, vermicelli, pudding, porridge, sweets, cookies, muffins and even breads.

There’s a particular dish of ragi balls often called Ragi Mudde, which is a speciality from the delicacies of Karnataka. Nachni Ladoo, Ragi Roti (bhakri and different flatbreads) and ragi papad are some in style ragi recipes from Maharashtrian delicacies.

Similar to I like this Ragi Dosa, I additionally love the Ragi Porridge (also referred to as ragi malt) made with milk or water and jaggery. That is even an ideal meals choice for infants, youngsters and folks recovering from sicknesses.

Skilled Ideas

  1. Batter: You can even combine the ragi flour in ½ cup water (ideally heat) in a separate bowl. Then, add this ragi batter to dosa batter. There can be no lump formation this fashion and likewise much less pressure whereas mixing.
  2. Rice and Lentils: Simply swap the parboiled rice or idli recipe with any short-grained or medium-grained Indian number of rice – parmal, sona masuri, ponni, kolam and many others. Ideally use unpolished hulled urad dal – they are often complete or cut up.
  3. Fermentation: The time taken for the batter to ferment will rely upon the temperature and climate situations of your metropolis. You probably have colder local weather, add salt after the batter is fermented. If you’re in scorching local weather, add salt earlier than you retain the batter for fermentation.
  4. If batter doesn’t ferment effectively: If the batter doesn’t improve in quantity after fermentation, then simply add about ¼ teaspoon baking soda, combine effectively and course of to make dosa or idli. Alternatively choose to maintain the batter for some extra time for it to ferment effectively.
  5. High quality: Be sure that to make use of good high quality elements that are of their shelf life. Ragi flour will get rancid shortly and might get an off odor and a bitter style. Use ragi flour that’s inside its shelf life. Do a style take a look at of the ragi flour and it shouldn’t style bitter.

Extra Dosa Variants To Strive!

Please be sure you fee the recipe within the recipe card or go away a remark beneath if in case you have made it. For extra veetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.

ragi dosa recipe, nachni dosa recipe

Ragi Dosa Recipe (Nachni Dosa)

This Ragi Dosa recipe is a wholesome and fermented dosa selection made with ragi flour, urad dal and idli rice or parboiled rice. To make the Nachni Dosa, the elements are first floor to a nice batter after which fermented, which makes for crispy and delicate dosa.

Prep Time 9 hrs

Prepare dinner Time 30 minutes

Whole Time 9 hrs 30 minutes

Forestall your display screen from going darkish whereas making the recipe

Soaking rice and lentils

  • In a bowl, rinse each the rice and poha. Then soak the rice with poha for 3 to 4 hours.

  • In one other bowl, rinse and soak the urad dal with the fenugreek seeds for 3 to 4 hours.

Making batter

  • Drain the rice and poha of all of the water. Then in a moist grinder, first grind the rice and poha, including about ¾ cup water to a nice and easy consistency. A nice granular consistency can also be nice.

  • Pour the rice batter in a deep bowl. Take away the batter clinging on the sides with a spatula and add within the bowl.

  • Drain the urad dal. Then in the identical grinder grind the urad dal and fenugreek seeds until you get a easy and fluffy batter. Add ½ cup water in elements whereas grinding the urad dal.
  • Pour the urad dal batter in the identical deep bowl. Combine effectively.

  • Add the ragi flour and ⅓ to ½ cup water. Once more combine very effectively and totally. There ought to be no lumps within the batter.

  • Stir in salt. Shut the bowl with a lid. Not hermetic however simply saved over it.

  • Preserve the ragi dosa batter in a heat place for 8 to 9 hours or extra until the batter doubles up and is effectively fermented.

  • If the batter doesn’t improve in quantity, then add 1.5 to 2 tablespoons of yogurt and ¼ teaspoon of baking soda within the batter. Stir and let it sit for some half-hour extra after which proceed making with the dosa or idli.

Cooking ragi dosa

  • Warmth a forged iron skillet or tawa or a nonstick pan. Dip half of an onion in oil and smear the oil on the iron tava or griddle. If utilizing non stick pan, then do not smear oil.
  • Pour a ladle of the batter and shortly unfold it with the assistance of ladle in a round movement.

  • Let the one aspect prepare dinner. Drizzle with ½ to 1 teaspoon oil on the highest and sides.

  • Flip and prepare dinner the opposite aspect of dosa until crisp and browned.

  • As a substitute of cooking the ragi dosa on each side, you possibly can simply prepare dinner one aspect.

  • For cooking solely on as soon as aspect, after spreading the dosa batter on the new tava, sprinkle oil on sides and prime.

  • Cowl the dosa with a lid and prepare dinner until the bottom will get golden and the highest can also be cooked.

  • Utilizing the batter, make ragi dosa in batches this fashion. Regulate the stovetop warmth as wanted when making the dosa.

  • Take away and serve the ragi dosa scorching with coconut chutney and vegetable sambar.

  • Guarantee to combine the ragi flour very effectively with the rice and lentil batter. You’ll be able to select to combine the ragi flour first in ½ cup water in a separate bowl. Then, add this ragi batter to the rice and lentil batter. There can be no lump formation this fashion and likewise much less pressure on the fingers whereas mixing.
  • Understand that in a cool or chilly local weather, the batter will take extra time to ferment.
  • Retailer any leftover batter within the fridge for two to three days.
  • This recipe might be simply halved or doubled. 

Diet Details

Ragi Dosa Recipe (Nachni Dosa)

Quantity Per Serving

Energy 390 Energy from Fats 72

% Day by day Worth*

Fats 8g12%

Saturated Fats 1g6%

Polyunsaturated Fats 0.5g

Monounsaturated Fats 6g

Sodium 397mg17%

Potassium 196mg6%

Carbohydrates 69g23%

Fiber 4g17%

Sugar 0.01g0%

Protein 10g20%

Vitamin A 1IU0%

Vitamin B1 (Thiamine) 0.4mg27%

Vitamin B2 (Riboflavin) 0.1mg6%

Vitamin B3 (Niacin) 2mg10%

Vitamin B6 0.1mg5%

Vitamin C 1mg1%

Vitamin E 3mg20%

Vitamin Ok 0.4µg0%

Calcium 151mg15%

Vitamin B9 (Folate) 85µg21%

Iron 4mg22%

Magnesium 65mg16%

Phosphorus 153mg15%

Zinc 1mg7%

* P.c Day by day Values are based mostly on a 2000 calorie weight-reduction plan.

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This Ragi Dosa recipe from the archives first printed in Might 2011 has been up to date and republished on February 2023.



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