Skip to main content

Ragi dosa/ finger millet dosa

Ragi dosa or finger millet dosa, a highly nutritious everyday breakfast recipe. Replacing refined rice, wheat with this whole grain helps to keep us strong and healthy. We can make many varieties of dishes using this  like ragi laddu, Idli , dosa Puttu. Encourage your children from the early stages to have such nutritious food to build a healthy lifestyle. 


Ragi flour - 1 cup.

Rava - ½ cup

Rice flour - ½ cup

Pepper - 1 teaspoon

Cumin seeds - 1 teaspoon

Green chili sliced - 1.

Onion finely chopped.

Salt as per taste


Method -1

  • Add 1 cup of ragi flour, ½ cup rice flour, ½ cup of rava( rava helps to make dosa crispy) and 2 tablespoons of curd.
  •  Add the required amount of water and make the batter to watery consistency, Rest the batter for 15 minutes.
  • Finely Chop the green chilis, onion, ginger and coriander leaves and add them into the batter.
  • Grease the pan well, (non-stick pan will be easy). When tawa is hot enough, pour the batter across the tawa.
  • The batter should be just poured, don't spread like a normal dosa, mix the dosa batter before every dosa.
  • Add 1 teaspoon of oil or ghee roast the dosa on medium flame, flip it to the other side if needed. 
  • Transfer it to the plate. Serve with coconut chutney or Tomato chutney, or sambar. 

Method 2 


Ragi - 1 cup.

Idli rice 1 cup

Urad dal - ½ cup

Poha - 2 tablespoon


  • Rince the ragi, Idli rice, urad dal and poha, soak it for a minimum 5 hours or soak it overnight.
  • Drain them, rinse well, add all ragi, idli rice, poha, urad dal in a jar and blend it well, but ensure not to the fine paste.
  • Ferment this batter for 7 to 8 hours. Depending on the climate you live , the timetaken for fermentation might vary . Add salt once fermented.
  • Pour water into the batter to attain the desired consistency. (Not too thick and not too watery,).
  • Heat the pan, pour a ladle of ragi dosa batter spread batter like we do normal dosa. Dizzle some oil and Flip it to the other side and cook it well.

Serve with your favorite chutney!



Popular posts from this blog

pepper chicken (chettinad pepper chicken)

  Pepper chicken curry or Chettinad pepper chicken delicious south Indian dish, chicken made with fresh grounded masala. Hot and aromatic dish serve with rice, chapatti, kuska, jeera rice etc. preparation time - 20 minutes Cooking time - 35 minutes Ingredients Chicken -500gm Onion or shallots - 250 gm  Tomato -1 large Ginger garlic paste -1 teaspoon. Garam masala - ½ teaspoon Turmeric ¼ teaspoon Salt Oil- 3 tablespoon Ingredients for ground masala Pepper- 1 ½ tablespoon Cumin seeds - 1 tablespoon Fennel seeds - 1 tablespoon Coriander seeds - 1 tablespoon Cinnamon - ½ stick. Cardamon - 3 Cloves - 3 small Peaces coconut -1 tablespoon Make a fine powder. Preparation Heat a kadai in medium flame, add red chillies, fennel seeds and curry leaves, let it sizzle, add onion and sauté it for 5 minutes. until onions get tranprent. Add ginger garlic paste and saute it for a few minutes. Add tomato mix well until it turns mushy.            Add chichen along with turmeric powder and Garam masala.

chocolate brownie

A Chocolate brownie is a simple dessert. The brownie was developed in the United States at the end of the 19th century and popularized during the 1st half of the 20th century. Brownie mostly forms like a fudgy, chewy, crack on the top. Sometimes it forms like a cakey. We can serve the brownie with ice cream on the top, whipped cream, and chocolate ganash. We can make perfect brownies with basic simple ingredients in our home.  Difference between brownie and cake  Chocolate cake and brownie have the same sugar, butter, flour, cocoa powder. Another contrast between cake and brownie is that the leavening agents, like baking soda or baking powder, are generally not used in the brownies. Also, the brownies contain more chocolate than chocolate cake.                                  Ingredients dark chocolate chips -1 cup Butter - 1/2 cup. Egg - 2 Sugar - 1 cup. All-purpose flour - 3/4 cup. Milk - 1/3 cup (optional) Coco powder -1 tablespoon Vanilla essence- 1/2 teaspoon Preparation  In larg

Mutton minced dosa / Madurai Kari dosai

   Kari dosa or  mutton keema dosa, Madurai kari dosai is famous in Madurai, a city in the state of Tamil Nadu. Made with mutton keema and mixed spices. We can also make semi mutton gravy and use it as topping which will gives more flavor for the dosai. Kari dosa is served with coconut chutney.  Ingredients for kari dosai Mutton boneless - 200 gram Ginger garlic paste 1 teaspoon. Onion - 1 no's medium sized Tomato - 1 medium sized. Red chilli powder - ½ teaspoon  Coriander Powder ½ teaspoon Turmeric powder - ¼ teaspoon Garam masala - ½ teaspoon Salt Oil - 2 tablespoon. Curry leaves - 1 bunch. Red chillies - 2 Preparation In the cooker, add red Chilli, Cumin seeds, Curry leaves let it sizzle. Add onion, sauté it, until it becomes translucent. Add ginger garlic paste and sauté it until raw smell comes out. Add finely chopped tomato and sauté for 2 minutes.  Add all masala one by one and mutton pieces. Mix it well. Add sufficient amount of water. Add cococonut Leave it for 5 whistles