By Garima Johar
May 6, 2026
Even though you might be a pro at making the regular South Indian dosas, millet dosas, with a different batter require techniques to turn out crispy. To nail a ragi dosa, keep in mind these cooking hacks.
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.