How To Make Restaurant Style Finger Millet Dosa at Your Home

Written by: Two Brothers Organic Farms:

Guess what? Now you can whip up a mouthwatering, crispy dosa that rivals the ones you'd get at a fancy restaurant, right in your own kitchen! I used to dream about making dosa that perfect, and trust me, with this recipe, it's totally doable. Even if you, like me, struggled with dosa-making in the past, this foolproof recipe will change the game. I can now make dosa with my eyes almost closed—okay, maybe not literally, but you catch my drift. It's as good as the authentic South Indian dosa, made by fermenting batter with different dals. And here's the twist: I've made it even healthier by tossing in some healthy sprouted finger millet malt. Millets are super good for you, so it's a win-win for your kitchen and your diet! Ready to learn how to make ragi dosa? Let's dive in!


  1. ½ cup Ragi flour (see below how whole finger millet/ragi looks like)
  2. ½ cup Semolina (Suji or Rava)
  3. ¼ cup Rice flour
  4. Curd
  5. Chopped Onions
  6. ½ tsp Grated Ginger or ginger paste
  7. ½ tsp Cumin seeds
  8. Chopped Coriander
  9. Curry leaves
  10. Salt


  1. Mix all the ingredients thoroughly.
  2. Add water to achieve a dosa batter consistency—neither too watery nor too thick.
  3. Let the batter rest for 10 minutes.
  4. Heat a dosa tawa. Add oil and let it heat.
  5. Reduce the flame, sprinkle some water on the tawa, and wipe it with a cloth.
  6. Pour a small ladle of dosa batter onto the tawa. Spread it evenly and let it cook.
  7. Drizzle oil around the edges and in the center.
  8. When the dosa edges start lifting from the tawa, use a flat spatula to flip it.
  9. Cook the dosa for another minute or until you achieve the desired texture and color.
  10. Serve hot with coconut or peanut chutney.

Tips to Make It Right

  1. Sooji Grinding: Forget using sooji as is. To get the perfect dosa, grind it into a fine powder. Letting it sit won't give you the right crispiness – trust me on this.
  2. Poha or Rice Flour: Add some poha (rice flakes) to the mix for that extra crispiness. If you don't have poha, rice flour works too. It's the secret ingredient for a dosa with the right crunch.
  3. Whole Wheat Flour: For a batter that spreads like a dream on the pan, throw in some whole wheat flour. It's the glue that holds everything together. Here are some other healthy flour options you can opt for.
  4. Sugar Boost: Don't freak out about the sugar. It won't turn your dosa sweet. It's there to give your dosa a beautiful brown color, just like the ones you get in restaurants. Plus, it adds a little extra flavor.
  5. Batter Consistency: Forget fancy pans – the real game-changer is the batter consistency. Not too thick, not too thin. Follow the recipe closely, and you'll nail that perfect in-between texture.
  6. Heat Control: The right heat is key. Too hot, and your batter won't spread. Keep the flame medium, sprinkle a bit of water before each dosa, and watch the magic happen. It cools down the pan just enough for that smooth spread.
  7. Handling the Oil: You might think oiling the pan is the way to go, but trust me, it's a trap. Learn from my mishaps – oil hinders the batter from spreading easily. Skip it, and your dosa will thank you later.

Closing Thoughts

There you have it – your guide to creating the perfect crispy ragi dosa at home. With a few handy tips and this foolproof recipe, you'll be impressing yourself and others with your dosa-making skills in no time. So, gather your ingredients, fire up that dosa tawa, and let the aroma of wholesome, finger millet goodness fill your kitchen. It's not just about making dosa; it's about turning a once-elusive dream into a delicious reality. Happy cooking!