Ragi is a staple food of our traditional diet later rice taken it’s place completely.But ragi is a wonder grain which has made a come back again .It’s gluten free and a super grain filled with lots of health benefits. 

Finger millet  dosa is  a very popular south Indian dish.It is also one of staple dish of our family and every one loves it..



  • soak urad dal,rice, and fenugreek seeds in a large bowl separately 8 to 9 hours.
  • I have used finger millets flours instead of grain.If you are using grain then soak finger millets in a large bowl for 8 to 9 hours.
  • Soak all the ingredients whole night will give better result.
  • Now thoroughly rinse them and discard water.
  • In a jar blend fenugreek and urad dal with sufficient water to prepare a thick batter.keep them in a bowl.
  • Next blend rice to prepare a smooth batter.If using finger millet grain then blend rice and millet together.
  • Now combine rice batter ,millet flour(millet batter), urad dal batter together and blend again to get a fluffy and smooth batter.
  • keep it out side in a large bowl for fermentation .Keep out side up to 8 to 9 hours.The batter rise depends on climate.After fermentation add salt and whisk nicely.
  • If you have no time then without fermentation also it gives better taste.



  • In a pan,heat 2 tsp oil,add all dals and let them light brown.Add green chilies,turmeric,hing,curry leaves and saute it.
  • Add mashed potato or you can chop them.Combine all and add onion,salt into it.
  • Fry for 5 to 6 minutes over lower flame.

Off the gas and keep them in a plate.



  • Grease iron skillet/tawa/pan.Pour one ladle-full of batter on the pan and spread immediately to give a round  dosa shape over lower flame.
  • For making dosa you can use either thin and thick batter.For  thin batter you can add some more water.Also add some more rice flour to get desired consistency.
  • Now drizzle 2 to 3 tsp. oil over the dosa. Place 1 tbsp of potato stuffing.
  • You can sprinkle some onion rings over dosa. Also  sprinkle shredded carrot,beetroot over the dosa. Cook on medium flame until dosa leaves the edges of tawa and become light brown.
  • It will take 9 to 10 minutes to get a crunchy dosa.
Finger millets/ragi masala dosa@DELIGHTSUM
Finger millets/ragi masala dosa@DELIGHTSUM
  • Now fold the dosa and serve with any kind of dosa chutney.

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