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Ragi dosa served with coconut chutney and sambar on a black plate

Ragi Dosa -Finger millet dosa

Ragi dosa-Vegan and gluten-free finger millet dosa batter for making crisp and lacy ragi dosa without any rice or rice flour.
Prep Time 8 mins
Cook Time 2 mins
Fermenting and Grinding time 8 hrs
Course Breakfast
Cuisine Indian- South
Servings 20 dosas


  • Wet grinder


  • 3 c Whole ragi ( Finger millet/ Nachni/ Kelvaragu)
  • 1 c Whole white urad dal
  • 1 tbsp Fenugreek seeds
  • 3 tsp Salt or to taste
  • 6 + 3 c Water

For making no rice Ragi Dosa

  • 1 recipe ground ragi dosa batter
  • 2 to 3 tbsp Peanut oil


Soaking Ragi and Urad dal

  • Place the ragi in a large mixing bowl.
  • Wash the Ragi thoroughly. Drain the water used for washing. Add 6 c water and allow it to soak for 8 to 10 hours.
  • Add the urad dal and fenugreek seeds to a large bowl.
  • Similarly, wash the urad dal and fenugreek seeds. Drain the water used for washing. Add 3 c water and soak for 8 to 10 hours.

Grinding Urad dal

  • Wash the grinder before grinding.
  • Drain all the water used for soaking the dal.
    Barnyard Millet Idli Dosa
  • Switch on the grinder and while it s running, add the soaked urad dal and fenugreek.
    Barnyard Millet Idli Dosa
  • Add ¼ c water.
  • Grind for 5 mins and stop. Scrape down the sides. Add ¼ c more and continue to grind for 5 mins.
    Barnyard Millet Idli Dosa
  • Repeat this process - grinding, stopping, scrapping, adding ¼ c water and grinding for 2 more times.
  • The urad dal takes about 22 mins to grind to a light fluffy batter. Use approximately 1 c water to grind Urad dal.
  • To check the consistency of the batter, drop a blob of the ground urad dal batter into a bowl of water. If it floats without disintegrating, its done. The batter will resemble butter in texture.
    Barnyard Millet Idli Dosa
  • When done, transfer the ground urad dal batter to a mixing bowl.

Grinding the Ragi

  • Drain all the water completely from the soaked ragi. If there is even little water, the ragi will take a long time to grind.
  • Add the soaked ragi to the grinder along with ¼ c ground urad dal batter.
  • Grind for 5 to 7 mins. Stop and scrape down the sides. Add another ¼ c batter and continue to grind for 5 mins.
  • Again stop and scrape down the sides.
  • Add ¼ c batter and continue to grind. Repeat this process- grind, stop, scrape, add ¼ c ground batter and grind for 2 more times.
  • The batter should be smooth by this time.
  • Ragi takes approximately 30 mins to grind and this grinding process uses approximately 1 c urad dal batter while grinding

Mixing the batters

  • When the batter has finished grinding, transfer this to the bowl along with the remaining urad dal batter.
  • Add ½ c water to the grinder, wash it well and add this water to the batter.
  • Now add required salt and mix well.


  • Allow the batter to ferment for at least 8 hours.
  • Fermenting takes longer if you dont add enough salt or if you live in a cold place.
  • The batter will have risen up beautifully with a bubbly surface after fermentation.

Making Ragi Dosa

  • Now, mix the batter well.
  • If you find that the batter is thick, add ½ c water for every 2 c batter. Mix well.
  • Heat a cast iron or iron pan.
  • Pour a ladle of batter in the center of the pan and slowly spread it to a thin circle.
  • Reduce flame to medium, drizzle 1 tsp oil around the edges.
  • Cook till you see no more raw batter on the surface. This takes roughly 45 secs.
  • When done, flip, drizzle ½ tsp oil around the edges.
  • Continue to cook for 30 secs.
  • When done, flip the dosa, fold in half and serve hot with chutney or sambar.
Keyword fermented ragi dosa recipe, finger millet dosa recipe, millet dosa, ragi dosa, ragi dosa with urad dal, ragi dosa without rice
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