Perfect Fermented Ragi Dosa: Simple, Wholesome & High in Calcium

Vijaya

Ragi Dosa is one of the simplest yet most nourishing breakfasts you can add to your daily routine. Made from the powerhouse grain ragi (finger millet), this dosa is naturally rich in calcium, iron, fiber, and plant protein — making it a perfect choice for kids, adults, weight-watchers, and anyone looking to include more whole grains in their diet.

Unlike instant versions, this recipe follows the traditional fermentation method, which not only enhances flavor but also boosts nutrient absorption and gut health. With no sooji and minimal ingredients, this fermented ragi dosa turns out soft, slightly crisp, and incredibly comforting — a wholesome dish your family will love.

Print Recipe

Prep Time 8

Cook Time 10

Total Time 8 20

Course Breakfast, Dinner,, Dosa, fermented dish

Cuisine Indian

Servings 2 people

Ingredients

1 cup ragi flour
¼ cup urad dal split black gram
2 tbsp poha flattened rice — optional
½ tsp fenugreek seeds methi
To taste salt
As needed water

Instructions

Soak the Ingredients

Wash and soak ¼ cup urad dal + ½ tsp fenugreek seeds for 4–5 hours.
If using, soak 2 tbsp poha separately for 15 minutes before grinding.

Grind the Batter

Grind urad dal (and soaked poha) into a smooth, fluffy batter using a little water.
Transfer to a large mixing bowl.
Add 1 cup ragi flour and mix well.
Add water gradually until you get a medium-thick, pourable dosa batter.

Ferment the Batter

Cover and keep the batter in a warm place for 8–12 hours or overnight.
Let the batter rise and become slightly airy.
Add salt to taste after fermentation and mix gently.

Make the Dosa

Heat a dosa tawa on medium flame.
Pour a ladle of batter and spread in a circular motion.
Drizzle a little oil or ghee around the edges.
Cook until golden and crisp on the bottom.
Flip optional — most ragi dosas don’t need flipping.
Serve hot.

Notes

Serving Suggestions

Coconut chutney
Tomato-onion chutney
Peanut chutney
Sambar and Potato masala or Sautee veggies

Tips for Best Results

Batter consistency should be slightly thick but spreadable.
Fermentation takes longer in cold weather — keep in a warm spot.
For extra crispiness, add 1–2 tbsp rice flour (optional).
If batter thickens after fermentation, add a little water before making dosas.

This fermented ragi dosa is more than just a recipe — it’s a beautiful blend of nutrition, tradition, and simplicity. With just a few ingredients and natural fermentation, you can create a meal that supports digestion, keeps you full for long hours, and nourishes your body with essential minerals.

Serve it with your favorite chutney or sambar, and enjoy a breakfast that is light, wholesome, and packed with earthy goodness. Once you try this version, it may just become a regular part of your healthy meal rotation.

Keyword Breakfast, Dinner, dosa, Fermented