Healthy Ragi Dosa

Recipe by
Total Time:
12 hours 40 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more One Pot Meal Recipes. You may also want to try undefined, undefined, undefined, undefined, undefined, undefined, undefined

Rate This Recipe


  • 2 cups - sprouted ragi
  • 3/4 cup - parboiled rice (also called idli rice)
  • 3/4 cup - rice (medium grained)
  • 1/2 cup - whole black gram lentils
  • 1/2 tsp - fenugreek seeds (methi)
  • Salt to taste

How to Make Healthy Ragi Dosa

  • Soak black lentils and fenugreek seeds together in some water. Soak both the rice together in another bowl.
  • After soaking them for 3-4 hours, grind the rice first in your wet grinder or processor.
  • Pour it out in a large bowl.
  • Next, in the same processor/grinder, add the black split lentil + seeds and grind it until fluffy and velvety smooth.
  • Now pour this batter along with the rice batter. Add salt and mix well until blended well.
  • Set aside to ferment overnight. Mix it well once again.
  • Heat an iron skillet (low heat) or non-stick skillet.
  • Add a little vegetable oil.
  • Cut half of an onion and rub the cut side down on the skillet.
  • It helps to stop the batter from sticking to the skillet.
  • Once greased, drop a ladleful of batter on the skillet.
  • Using the bottom of the ladle, in a circular motion, spread it around.
  • You can make it thick or thin.
  • The thicker crepes are soft while the thinner ones are crisp.
  • Increase the heat and cook until you find that the ends of the crepes curling up. Or if you try removing it, it comes easily from the skillet.
  • Turn it over. It should be a golden-reddish-brown in colour.
  • Grease it with the onion again before starting the next crepe or simply drizzle some oil if don't want to use onion.
  • Fold it and serve these crepes hot and fresh with sambar or any chutney you like.
  • Recipe courtesy: