Sprouted Ragi (Finger MIllet) Dosa Recipe
Indians living outside India, especially in the U.S will surely agree with me that getting whole grain Ragi (Finger Millet) is a blessing! I have searched in all the stores I could visit for this with disappointing results. Only one store carried Ragi flour and I had to make do with it. But going there was such a hassle since it was very far away from our house. Now where we stay, I don't get even the flour. I finally gave up! Having said that, imagine my extolment when the wholegrain found me :)
Sprouted Ragi (Finger MIllet) Dosa Recipe
I have tried so many dishes and experiments with Ragi that its not even funny! Sprouting makes the grain extra nutritious and I wanted to use those sprouts in my dishes. There weren't many resources in the net which gave me dishes with the sprouts. It was all about grinding it into flour and using it in myriad dishes. It seemed such a waste of this grain to me. I had to rely on experiments. Of course not all were a hi-fi success, but one got to do what one got to do. After repeated requests for ragi recipes in my site (I have about 68 requests till date from the time I posted my How to make Ragi Flour Post), I thought I will post one of our favorites today.
Sprouted Ragi (Finger MIllet) Dosa Recipe
If you like Dosa, then you will surely like this dosa (Indian crepe) too. I just used the regular dosai recipe but enhanced it nutritionally with sprouted Ragi. The taste is very similar to regular dosa though you get the hint of ragi while tasting it. This batter is a boon to have and you can make pretty much anything you make with leftover dosa batter.

Other South Indian Breakfast Recipes: Rava Upma, Holy Basil (Tulsi) Tea, Onion Tomato Uthappam, Idli recipe, Medhu Vadai, Rava Pongal, Ven Pongal, Adai Recipe
  • Cook time:
  • Prep time:
  • Serves: 4 people
  • Yields: Makes around 12-15 dosas depending on the size and thickness
1. Soak Black lentils and fenugreek seeds together in some water. Soak both the rice together in another bowl. After soaking them for 3-4 hours, grind the rice first in your wet - grinder (see this post) or in your processor. The rice batter will still feel coarse when you touch it but otherwise it should have ground well. Pour it out in a large bowl.
2. Next in the same processor/grinder (no need to clean it), add the Black split lentil + seeds and grind it until fluffy and velvety smooth.
3. Now pour this batter, adding it along with rice batter.
4. Next grind the sprouted ragi until smooth.
5. Add this along with the rest of the batter. Add salt and mix well until blended well. Set aside to ferment overnight. You can refer this post of mine to see tips to make it ferment
6. A successful fermentation is when you see the batter doubling up and you will get a sour smell wafting from the batter. There is something about sprouts which make fermentation a dream.
7. Mix it well once again.
8. Heat an iron skillet (low heat) or non stick skillet. Add a little vegetable oil. I usually cut half of onion and rub the cut side down on the skillet. It helps to avoid the batter from sticking to the skillet.
9. Once greased, drop a ladle of batter on the skillet.
10. Using the bottom of the ladle, in a circular motion, spread it around.
11. You can make it thick or thin. Thicker crepes will give you softer crepes while thinner ones makes for crispy ones. Whatever your preference.
12. Increase the heat and cook until you find that the ends of the crepes lifting slightly up. Or if you try removing it, it comes easy from the skillet. Turn it. It should be golden-reddish-brown (!!) in color. Grease it with onions again while starting the next crepe or simply drizzle some oil if dont want to use onion.
And repeat. You don't have to add oil though you can if you want to.
Sprouted Ragi (Finger MIllet) Dosa Recipe

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2 Member Reviews

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By Vona on Sep 5, 2010

Had to use ragi flour as i still can't find whole ragi grain!  I didn't think a photo ofmy dosa would encourage anyone as mine just don't have the visual appeal that yours hav :))!  However they taste good!  First the batter was too thick and it needed some water to make it work in the pan.  Tonight I added some chopped onions to the mixture alon with some garam masala and that was a nice touch.

By the way this is my second post!  don't know what happened to the first one!

thanks for all your wonderful recipes!


Hugs vona

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By Ranjana on Jul 1, 2010


By Sudha on Jun 18, 2014

Hi Divya, Since then have you found any online resources to buy whole ragi grains? I would appreciate if you could share. We do get the flour in our stores close by, but I am looking for the grains

Nope, I sadly havent found any sources :( --DK

By Ramya on Dec 12, 2012

I was told by my doctor that Ragi is the best for my Diabetic Grand Pa and I was curious to know more and I landed to the below site on Ragi Nutrition. Added to how good it is, your article just makes it even better. I will surely try this recipe and come back on how it went. Thanks a million. I would suggest to add the link to ragi's nutriton so that all ignorant people know how good Ragi is. :-P

By Subha on Dec 8, 2012

May I know only sprouted raagi flour having calcium?not the normal raagi flour ?I brought udupi raagi flour from Indian grocery shop it shows calcium0%.can you pls confirm.

By reva on Sep 1, 2012

i make ragi dosa. but my preparation is totally different. We get readymade ragi powder. I mix this powder along with dosa (Rice & Urad dal) paste + some curd. I also put the mixture made of small ginger piece, 5-6 small onion, kadi patta, full red chllies into this paste) salt to taste. keep it for 1-2 hours. then make dosa. here you get delicious dosas.

By satish on May 26, 2012

:roll: Ragi sweet: 11/2 cup water,15 grams brown sugar,1/2 cup ragi flour *1. boil water with brown sugar *2.pour ragi flour slowly and stir at same time (if you got strong rolls, after half boiled and cool down put in mixer) and back on fire to full boiled time: 12 to 15 minutes----enjoy :-P :-P :-P

By buzy b on Feb 17, 2012

We make ragi kolaputtu also.We eat that with coconut milk,jaggery and coconut scrapings. Try it. You'll love it.

By anushka on Dec 18, 2010

Hi :) , This is a really nice recipe for sprouted ragi. However, I have been wondering.. first we sprout the ragi to release the enzymes, then we roast it on very very low heat to prevent killing the enzymes. But finally to make the dosai, we cook it on the griddle. This cooking destroys the enzymes. So, it looks like all the effort taken to preserve the enzymes are futile as the enzymes are killed in the final cooking process. I would highly appreciate your thoughts on this. Thank you and keep up your good work.

By Lathanarasimhan on Jun 22, 2010

I would call it Ragi Adai! Lovely recipe.

By Radhika Shetty on Apr 27, 2010

I found whole raagi at the Whole Foods Market. You could give it a try :) Here is a link to the store website: http://www.wholefoodsmarket.com/ Only thing is, it looks white as the outer skin is removed.

By Asha Ram on Mar 23, 2010

Hi Chef :) , I liked your Ragi Dosa recipe; will try it sometime. I have listed your blog site on my site - http://walk-with-chef.blogspot.com/2010/03/1-2-3-flours-dosas.html. Pls visit. Thanks and regards, Asha

Thanks Asha for linking my Dosa recipe. All the best with your blogging and may the blogging bug catch you with the same ferocity as it did to rest of us :) --DK

By Kashmira on Mar 16, 2010

You are simply awesome. :) Warm regards

By shrividya on Jan 17, 2010

Funny comments about how husbands see sprouts. The green color of mung dosa 'pesarattu' puts Balaji off. He thinks of it as some algae like dish. Can't wait to try sprouted ragi dosa..Great going !!

By Madhuram on Jan 16, 2010

He doesn't eat brussel sprouts too. He tells that it looks like a baby of a big cabbage and he doesn't feel like eating it.

By Madhuram on Jan 16, 2010

That's a great explanation Dhivi. I'll try to put some sense in to him. I too was guessing so about the ragi posts. Thanks.

By bergamot on Jan 16, 2010

Nice recipe and really healthy. Have booked marked it.

By Doli on Jan 15, 2010

You've been awarded! :) Check it out on my blog.

By geetha on Jan 15, 2010

Hi Good recipe.I am going to look on the internet for whole ragi.I guess if we stuff it with paneer/tofu and veggies it would make a great meal too. Madhuram..my dad is also the same way with sprouts..according to him it is like bringing something to life and then killing it.. 8-O ...I was raised that way,but now I eat it-it's very healthy and I need the nutrition.. Geetha

By Madhuram on Jan 15, 2010

Good one Dhivi. I was also going to make something like this but without sprouting. You know why? Mr.S is so quirky that he doesn't eat sprouts. You should hear the reason, he believes that eating sprouts is equal to eating meat because it has life in it. If sowed the sprouts will grow into plants, so he doesn't eat it. I really wish some Hindu scholar can give some clarification for this. So whenever I sprout something I only eat it. Actually I felt so bad for eating sprouts for 2-3 years and did not eat it but have started again. You are not sending it to the event? Very bad! :cry: Did you check my yesterday's post? I have started another blog. It's been in my mind for months now, finally got to it.

Well, then he shouldnt be eating many many things - like vegetables! Did he realize they all are seeds grown into plants?? You are just plucking those plants and cooking them for consumptions...they are living things too! At the end of it (unless your food is a byproduct which does not kill the source like milk), you end up eating some living thing or the other. That's why its simple for me - I do not Vouch vegetarianism in my sight, saying that meat eaters are killing living things - wrong definition for me (since plants are living things too) - I just do not eat things which gives out blood and whose screams of agony can be heard by me....in one way its a good things that humans cant hear plants screaming in pain...!!!! That way I related so much to the movie Avatar where the norm is to say 'I am sorry, may your soul rest in peace' to animals which they kill for food....otherwise they hurt nothing else - be it plants or animals. They hunt to survive.. ..anyways..I wanted to do a consolidated post for Raagi sweetie and put all my ragi in one page. Makes it easier isnt it? But either ways will send in my entry soon....Hugs

By Lata Raja on Jan 15, 2010

Loved the idea of sprouting the millet. I simply soaked and had ground the ragi for my tomato utthappam. This adds more nutrition. Next time on I shall follow this. I carry the grain from home:(

By Asha on Jan 15, 2010

Same here too, hadn't seen Ragi for years before I found a pack of "Raggi" flour in a Indian grocery store. I was deliriously happy although I have yet to find whole Ragi but I am happy with flour. Always loved Ragi dosa. We just use Ragi flour, salt and a bit of buttermilk, mix and make'em. Your version is healthier with sprouted Ragi, looks so delicious. Looks like everybody is going back to India forever except you and me? :D Have a great weekend. See you next week. Hugs.

By CurryLeaf on Jan 15, 2010

Dahling,I just had this for my breakfast.I use inatant batter made with ragi flour and rice flour with the additional ingredients like carrots,onions and chillies.DELICIOUS :P :P :P I have NEVER EVER seen Ragi there

By Chana on Jan 14, 2010

D.K., wonderful to see this recipe using sprouted raga grain here this evening! I've never ever had the pleasure of the ragi. I hope to find some here soon.

By Pavani on Jan 14, 2010

Awesome doasa DK.. I have a bag of sprouted ragi flour from India, do you think I can use it to make this dosa??

Hey Pavani - Lucky you! Gawd! I am so J now ..:). I guess the flour should work...or you can always make the traditional way of making ragi dosa using those sprouted flour.

By Sharmilee on Jan 14, 2010

Healthy dosa!