Ragi Dosa/ Finger Millet Dosa is a healthy Indian breakfast. It is made in many ways. Here we are going to see the fermented batter version. The batter is fermented in Instant pot.
What is Dosa
Dosa is an Indian crepe made using the batter of rice and black gram(urad dal). It is a vegan and gluten-free dish. It originated in South India, though the exact place is still arguable. The dosa is usually served along with Sambar or Chutney. You can also have paruppu podi along with it.
How to make Ragi dosa
The preparation of batter for ragi dosa is made in many ways. There are instant varieties where you don’t have to rest the batter for fermentation like my Oats Dosa” recipe. But I here give you the dosa made with fermented batter. Once the batter is fermented, you can use it to make idli or crispy dosa. Heat a wide cast iron pan or non-stick pan. (I prefer cast iron). Drizzle oil and pour a ladle full of batter on it. Make it a crepe in a circular motion. After one side is cooked, flip to the other side and cook until it’s cooked. Serve with any chutney or sambar.
A short video
Subscribe to our Youtube Channel for more video recipes.
How to make Ragi Dosa Batter
We need to soak black gram or urad dal for 30 minutes. Then grind it in a wet grinder or blender to smooth batter. Add the required water to it while grinding. Remove it to an Instant Pot inner pot. Add Ragi/ finger millet flour and rice flour to the ground urad dal and mix without any lumps. Then add 2 cups of water and the required salt.
Fermenting batter in Instant pot
After you mix the flour with ground urad dal, place the inner pot in the Instant Pot. Close it with the glass lid. Switch on and press the yogurt button. Set the timer to 6 hours. Do not worry about the vent as the pressure is not going to build up. After 6 hours, the batter will be fermented. Once fermented, the batter should be too thick. So add ½ to 1 cup of water and mix well. The batter is ready to be used.
Ingredients Used
Urad Dal
Ragi flour/ Finger Millet flour
Rice flour
Can I ferment batter without an Instant Pot?
Yes, of course. Just keep the batter in a warm place for 6 to 8 hours. If you are living in a cold area, place the batter inside the oven with lights on for 6 hours.
| Note: The time may vary according to your place temperature and altitude. |
How to store the batter?
After the batter is fermented, you can store the batter in the refrigerator for 4 to 5 days.
Other Indian Breakfast for you
| Do check out the Weekly Breakfast meal plan to plan your breakfast without hassle. |
Need more Ragi recipes?
Whole Wheat Ragi Chocolate Cake
Ragi dosa recipe with stepwise instructions
1Cup = 240ml 1Tbsp – 15g 1Tsp – 5g
Ingredients
Urad dal – ½ Cup
Ragi flour/ Finger millet flour – 2 ½ Cups
Rice Flour – ½ Cup
Salt – as required
Water – 2 Cups + 1 Cup
Oil or Ghee – As needed
Method
To make batter
- Soak Urad Dal for at least 30 minutes. Grind in a wet grinder or blender to a smooth and airy batter.
- Remove it to the Instant Pot inner pot. Add the ragi flour and rice flour.
- Mix it thoroughly without any lumps. Add 2 cups of water, and the required salt, and mix again.
- Place the inner pot in the Instant Pot and close with a glass lid.
- Switch on the Instant Pot and press the yogurt button.
- Set the timer to 6 hours.
- If the fermented batter is too thick, add ½ to 1 cup of water and mix.
To make Dosa
- Heat a wide cast iron pan or nonstick pan.
- When it is hot, smear oil or ghee.
- Pour a ladle full of batter and make crepe in a circular motion.
- When one side is cooked, flip it and let the other side get cooked.
- Serve warm with sambar or chutney.
Notes
- Close the inner pot with a glass lid, not the pressure lid.
- Check the consistency of the batter after fermentation and then add the required water to make dosa.
- Grind the urad dal/ black gram smoothly.
Instant pot Ragi Dosa ( Gluten-free, Vegan)
Equipment
- Cast iron Tawa
Ingredients
- 1/2 Cup Urad dal
- 2 1/2 Cup Ragi flour/ Finger millet flour
- 1/2 Cup Rice Flour
- Salt as required
- 3 Cups Water make 2cups + 1 cup
- Oil or Ghee As needed
Instructions
To make batter
- Soak Urad Dal for at least 30 minutes. The grind in a wet grinder or blender to a smooth and airy batter.
- Remove it to the Instant pot inner pot. Add the ragi flour and rice flour.
- Mix it thoroughly without any lumps. Add 2 cups of water, required salt and mix again.
- Place the inner pot in the Instant pot and close with glass lid.
- Switch on the Instant pot and press the yogurt button.
- Set the timer to 6 hours.
- Once the timer is done, the batter will be fermented. If the fermented batter is too thick, add ½ to 1 cup of water and mix.
To make Dosa
- Heat a wide cast iron pan or non-stick pan.
- When it is hot, smear oil or ghee.
- Then pour a ladle full of batter and make crepe in a circle motion.
- When one side is cooked, flip it and let the other side get cooked.
- Serve warm with sambar or chutney.
Video
Notes
- Close the inner pot with Glass lid, not the pressure lid.
- Once the batter is fermented, check the consistency and then add the required water to make dosa.
- Grind the urad dal/ Black gram smoothly.
Nutrition
Pin this to your favorite board
Love this healthy Indian breakfast option using the millet, Ragi. Use of IP to ferment the batter is awesome idea. So crisp and yum looking dosa !
Thank you
I’ve tried instant version dosa but not with fermented batter. Dosa looks so yum! Fermenting batter in IP is such a stress free method in this cold weather.
Thank you
This is an incredible recipe, after going through your recipe I found that it is so healthy and nutritious that I everyone should try making this at home, Thank you so much for this amazing recipe will surely make and send it to my friends and family as well for their future reference.
Thank you. Hope you try this recipe.
I’m yet to try ragi dosa, such a tasty and crispy dosa. Looks wonderful and tempting.
Thank you
I love ragi dosa, they come out so well and crispy too. I have never tried fermenting in the instant pot.
Thank you
Superb Ragi Dosa, soft and crispy. I love ragi dosa but have not tried making them at home. Fermented dosa turn out so much better than the instant ones. Bookmarking your recipe to try out these yummy looking dosas.
Thank you dear
I have not made ragi dosa batter this way before. I have to give this a try. I always add ragi flour to my fermented idli/dosa batter. I will make it this way next time. And IP does make fermenting so much quicker in colder places.
Thank you dear
The dosa looks perfectly made. I too often make it but with the whole rahi grains instead of ragi flour. Not only is it delicious but healthy too.
True. Thank you
I have ragi flour, will try this Dosa recipe after Navratri. Healthy and tasty as well.
Thank you
Simple and basic ingredients, tasty and healthy dosa…What else needed to make your breakfast worthy.
Thank you
What a healthy and yummy dosa Lathiya! It looks very inviting.
Wishing you a very yummy birthday today 🙂
Thank you so much
Perfectly made ragi dosa. Fermenting in the instant pot is a great idea. Dosa turned out crispy and delicious. Nutritious start to any day.
Thank you
Lathi, these look so delicious I am going to start looking for the ingredients today – not sure if I’ll be able to find them all but I so look forward to this when I do. This will be the first time I’ve ever used the yogurt function on my IP!
I believe you can find finger millet flour and urad dal online easily. Let me know if you tried. Looking forward to your feedback
Ragi is my favorite grain and dosas my super favorite. It looks delicious and good to know that batter can be fermented in an instant pot.
Thank you