How to make Ragi Dosa - SK Khazana -

This is perhaps the healthiest dosa, ragi being rich in protein content

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 Ragi Dosa - SK Khazana checkout Masala Ragi Dosa - SK Khazana. You can also find more Snacks and Starters recipes like VEGAN CHOCOLATE CHIP COOKIES - skk Lettuce Parcels Sliced mania Cashewnut Butter Toast

Ragi Dosa - SK Khazana

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 : 4-5 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Ragi Dosa - SK Khazana Recipe

  • Finger millet (ragi) flour 1 cup

  • Rice flour 1/2 cup

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

  • Dried red chillies 2

  • Coriander seeds 1/2 teaspoon

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Yogurt 1 cup

  • Salt to taste

  • Oil as required

  • Green chutney to serve


Step 1

Blend together red chillies, coriander seeds and fenugreek seeds with sufficient water in a mixer to a coarse paste.

Step 2

Take finger millet flour in a mixing bowl, add rice flour, black gram flour, prepared paste, yogurt, sufficient water and salt and whisk to make a batter of pouring consistency. Set aside to ferment for 3-4 hours.

Step 3

Heat some oil on a non-stick tawa. Pour a ladleful of batter on it, spread into dosa and cook till evenly done.

Step 4

Serve hot with green coconut 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.