How to make Masala Ragi Dosa - SK Khazana -

High in protein, ragi is a very healthy millet which is very good for those recuperating and even growing children

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Finger millet (ragi) flour, Rice flour (चावल का आटा)

Cuisine : South Indian

Course : Snacks and Starters

For more recipes related to Masala Ragi Dosa - SK Khazana checkout Ragi Oats Dhokla. You can also find more Snacks and Starters recipes like Chicken Jeera Tikka Thai Rolls Baked Egg And Bacon Spinach Grape Leaf Dolmas

Masala Ragi Dosa - SK Khazana

Masala Ragi Dosa - SK Khazana Recipe Card


India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture. 
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.

Prep Time : 7-8 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Masala Ragi Dosa - SK Khazana Recipe

  • Finger millet (ragi) flour 1 cup

  • Rice flour 1/2 cup

  • Split skinless black gram (dhuli urad dal) flour 1/4 cup

  • Yogurt 1 cup

  • Dried red chillies seeded 2

  • Coriander seeds 1/2 teaspoon

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Salt to taste

  • Oil to cook

  • Green chuntey to serve

  • Potato bhaji

  • Large potatoes boiled, peeled and cubed 3

  • Oil 1 tablespoon

  • Split skinless black gram (dhuli urad dal) 1 teaspoon

  • Mustard seeds 1/2 teaspoon

  • Curry leaves 2 sprigs

  • Green chillies chopped 1

  • Large onion chopped 1

  • Asafoetida 1/4 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Fresh coriander leaves chopped 2 tablespoons

  • Lemon juice 1 teaspoon


Step 1

Take finger millet flour in a bowl, add rice flour and split skinless black gram flour and mix well. Add yogurt and a little water and mix to a smooth batter of pouring consistency.

Step 2

Put red chillies, coriander seeds and fenugreek seeds in a blender jar, add sufficient water and blend into a coarse paste.

Step 3

Add 1 tsp of this paste to the batter and mix well. Set aside in a warm place to ferment overnight.

Step 4

To make the potato bhaji, heat oil in a non-stick pan, add split black gram and saute till it becomes a little golden. Add mustard seeds and let them splutter.

Step 5

Add curry leaf sprigs, green chillies and onion, mix and saute for 2 minutes

Step 6

Add asafoetida, turmeric powder and salt and mix well. Add potato cubes, mashing them slightly and mix well.

Step 7

Cook the mixture for 2-3 minutes, add coriander leaves and lemon juice and mix well. Take it off the heat.

Step 8

Mix the batter well, adjust salt and mix well.

Step 9

Heat a non-stick tawa and wipe the surface of tawa with a damp muslin cloth. Pour a ladle full of batter, spread evenly and drizzle a little oil. Cook for 1-2 minutes.

Step 10

Spread potato bhaji evenly and fold in half. Place it on a serving plate.

Step 11

Make more dosas similarly and serve hot with chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.