Apr 30, 2008

Recipe - Raagi dosa (pulla dosalu)

Millet Crepes


"Raagi/Millet is an excellent food for diabetics, full of fiber and nutrients. The tired feeling in diabetics and any other sick person is alleviated by eating wholegrain ragi. Ragi given to children will give them bone strength because of higher nutrient content". Source:Sakthi Foundation.org

Ragi dosa needs little bit of preparation. The good part is nothing needs to be grinded. No need to worry about fermentation. They can be prepared with ease. For the desired result, it is better to soak the batter overnight. These dosa's come in handy when there is time restriction with cooking. Kids are hungry and need an instant snack Or even a good morning breakfast. I make these very regularly. Give it a try and leave a comment if your family enjoyed it!


  • Millet flour/Raagi flour - 1 cup
  • Semolina/Sooji - 1 cup
  • All purpose flour/Maida - 1 cup
  • Rice flour - 1 cup
  • Wheat flour 1 cup
  • Cheakpea flour/Besan - 1 cup
  • Cumin seeds - 1 teaspoon
  • Onions - 2 cups
  • Tomatoes - 2 cups
  • Green chili - 2 serrano (3 - 4 Indian green chilies)chopped/minced
  • Ginger - 2 tablespoons (chopped /minced)
  • Cilantro - 2 - 3 tablespoons
  • Salt - 2 teaspoons (according to taste)
  • Sugar - 1 teaspoon
  • Water - 7 cups (approximately)
  • Oil - to spray on the dosa


Mix all the above ingredients in a bowl. Do not pour all the water at once. Make the batter into smooth and silky thin with no lumps. Set the batter aside for overnight.

Preheat a non-stick pan/cast iron skillet at a medium heat temperat. Ladle the batter in the center of the preheated pan, slowly spread the batter into a thin circle. Spray oil on top of the crape/dosa.

The edges of the dosa start turning into golden brown flip the dosa and cook it on the other side. In 1 minute remove dosa from the pan.

Fold dosa in desired shape and serve hot with sambar/lentil soup or any kind of spread/chutney or chutney powders.

Preparation time: 5 minutes each dosa (15 minutes to prepare batter)

# Servings 6 - 8


  • It is easier to ladle the batter in the center and lift the pan and move it in a circular motion so that the batter spreads in a circle shape, by itself.
  • Try using a cup to pour the batter on to the skillet, if you are not comfortable with the ladle. Move your hand fast while pouring.
  • For some reason if the dosa is not coming out well, add little more water to the batter and dip your fingers in the batter and pour the batter with your fingers on to the skillet. Believe me; you might not have eaten crispier dosa's before this day :-)

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Some of the recipes presented here are originally inspired by others. Credit is given to the original postings. I have listed recipes here for my own reference as well as pictures are my addition to the whole cooking experience. Enjoy.