By Shreya Sarpal
May 24, 2026
Fermented ragi batter creates thin, crisp dosas with a nutty flavour and airy texture, making this ragi dosa batter recipe a wholesome breakfast option that pairs beautifully with coconut chutney, podi, or hot sambar.
1 cup ragi flour 1 cup rice 1/2 cup urad dal 1 tsp fenugreek seeds Salt to taste Water as needed
Wash and soak rice, urad dal, and fenugreek seeds separately in water for at least 5 hours.
Grind the soaked rice and dal into a smooth batter using enough water for easy blending.
Mix ragi flour into the batter and stir well until no lumps remain.
Cover the bowl and leave the batter overnight in a warm place so it ferments and rises slightly.
Add salt, spread the batter thinly on a hot, greased pan, and cook both sides until the dosa turns crisp and golden.