By Garima Johar
February 23, 2026
Is your ragi dosa not as crispy as your traditional dosa? Don’t worry! Here are some quick tips to make your millet dosa crispier. Know the secrets and enjoy a gluten-free South Indian meal.
You’ll get the crispiest dosa if the batter is perfect. To get that, ensure that you soak the grains for at least 4 hours.
While grinding, keep the batter coarse and not a fine paste. If the batter is finer, it’ll be difficult to spread it and will cook unevenly.
Ideally, the ragi dosa batter should be pourable, but keep it slightly thicker than that of buttermilk.
Fermentation is the key to the perfect ragi dosa batter. Try to ferment overnight.
Add a teaspoon of oil to the batter before fermentation to get a crispy dosa.