top of page

SPROUTED Ragi Dosa & Coconut Chutney

Servings - 2 to 3

Ingredients For The Dosa:

  • 1 cup ragi sprouts | finger millet 

  • 1/4 cup urad dal 

  • 1/2 teaspoon salt 

  • 1/4 teaspoon baking soda 

  • Water

Ingredients For The Chutney: 

  • 1/2 cup fresh coconut 

  • 4 green chillies 

  • 2 garlic cloves 

  • Coriander 

  • 1/4 cup fried gram 

  • Chickpea sized tamarind 

  • Salt to taste 

  • Water  


  1. Pick and clean the ragi to remove any husks or stones. 

  2. Rinse the ragi 3 to 4 times or until the water is clean, and then drain the water.  

  3. Add water to cover the ragi in the bowl. 

  4. Cover the bowl with a lid and soak the ragi overnight or for 8 hours. 

  5. The next day the ragi will swell very little. 

  6. Drain the water either from the bowl or by using a colander to strain. 

  7. Thoroughly rinse the ragi with clean water and strain again. 

  8. Sprout the ragi using a muslin, kitchen towel or cheesecloth. 

  9. Wet a cheesecloth with some water, then add the soaked ragi in the centre of the damp cloth. 

  10. Tie the ends and tighten them into a bundle, and place that in a clean bowl. 

  11. Cover with the plate and keep it in a warm place for 1 or 2 days.  

  12. After 2 days, open the bundle and rinse the ragi sports. 

  13. Rinse and soak urad dal for 1 to 2 hours. 

  14. Drain the water from the urad dal. 

  15. In a blender, add urad dal and sprouted ragi. 

  16. Add some water and blend them not a smooth batter.  

  17. Next, transfer the batter to a bowl, and add salt and baking soda. 

  18. Add water if required, and make sure that the batter should be pouring consistency.

  19. After mixing the batter well, let it rest for 10 - 15 minutes. 

  20. Meanwhile, in a blender, add fresh coconut, green chillies, garlic, tamarind, coriander, fried gram, salt and water. 

  21. Blend into a smooth paste and keep the chutney ready. 

  22. Heat a non-stick tawa over medium heat without adding fat.  

  23. Using a ladle, pour the batter into the tawa and use the bottom of the ladle to spread it in a circle and as thinly as possible. 

  24. Cook for a minute and add some oil and continue to cook until lightly browned. 

  25. Flip and cook another side of the dosa for a minute or until done.  

  26. Serve the healthy and crispy ragi dosa immediately with chutney.


Hello there, I'm Neetu!

I love to cook! I love to eat, and naturally,
just gravitated towards cooking.


Similar Posts

bottom of page