By Aditi Saraswat
November 11, 2026
Ragi dosa has a distinctive earthy, slightly nutty taste that pairs beautifully with the sharpness of green chillies, onions and the warmth of cumin seeds. Made with gluten-free finger millet flour, it gets crisp, golden edges while staying soft in the centre. Serve hot with coconut chutney or sambar for a delectable South Indian breakfast.
1 cup ragi flour ¼ cup rice flour 2 tbsp curd (optional) 1 small onion, finely chopped 1 green chilli, finely chopped 1 tsp cumin seeds 1 tbsp chopped coriander leaves Salt to taste 2½ cups water (adjust as needed) Oil for cooking
In a bowl, mix ragi flour, rice flour, salt and cumin seeds to make a smooth, lump-free batter.
Mix in curd, chopped onion, green chilli and coriander. Let the batter rest for about 10–15 minutes so that the flavours settle nicely.
Check the consistency of the batter. It should be thin and pourable, similar to rava dosa batter, for crisp, lacy edges.
Heat the dosa tawa and lightly grease it with a little oil. Pour the batter onto it and spread in a thin circular motion.
Drizzle oil around the edges and then cook the dosa on medium flame until it turns crisp. Cook from both sides and serve hot with sambhar and chutney.