By Garima Johar
November 4, 2025
Ragi, also known as finger millet, is a staple ingredient to make a range of South Indian dishes. If you’re planning to make a ragi dosa, follow these tips to get the perfect batter every time.
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.