Tag Archives: finger millet

Ragi Dosa / Finger Millet Dosa


Ragi Dosa is one of the most common dish I cook very often for breakfast, as ragi/finger millet comes with loads of health benefits. Using this batter you can make plain dosa, onion dosa, onion and green chillies dosa and even uttapam. Let me share the recipe…

For other breakfast recipes – Click here and 10+ Dosa varieties – Click here.


Making of Ragi Dosai / Finger Millet Dosa –


  • Mix the batter well, check for salt in the batter, if needed you can sprinkle little.
  • Heat tawa, rub with little oil.
  • Spoon the batter with ladle in the center of the tawa, spread it all over the tawa (circle shape).
  • Drizzle little oil or ghee along the sides and center of Dosa.
  • Wait for 3 mins or until till the dosa starts turning golden brown. Swap the sides and cook for another min.
  • Remove from fire.

Serve Dosa with Sambar and Chutney.

Note: For Onion Ragi Dosa – chop the onions to fine pieces and sprinkle onion over the batter once got spreaded and wait until it gets cooked.

Ragi Payasam / Finger Millet Kheer


As I have shared many payasam/kheer recipes and now this one entering the list. I love to try out dishes with ragi as it’s been my family’s favorite including my kids. Thought of trying out some different payasam, and tried out with ragi.

Ragi payasam is very simple and easy to prepare, but it consumes little more time and tastes delicious with wonderful aroma, on other hand it is very healthy and good for kids. Give a try and have a different payasam/kheer. Let us move on to the recipe…

Ragi Payasam / Finger Millet Kheer

Ragi Payasam / Finger Millet Kheer


  • Ragi/Fingermillet Flour – 3 tbsp
  • Water – ½ litre
  • Milk – ¼ litre
  • Jaggery syrup – ½ cup or Crushed Jaggery – 1/2 cup (as per your sweet tooth)
  • Ghee/Clarified butter – 1 ½ tbsp
  • Cashewnuts – 10 nos
  • Raisins – 10 nos
  • Cardamom powder – 1 tsp
  • Salt – a pinch


  • In a heavy bottomed vessel, take ragi flour and pour in the water, mix it well so that no lumos should be formed.
  • Keep the vessel in medium flame and keep on stirring until it gives a glassy appearance and becomes thick.
  • Pour in the milk and keep on stirring so that lumps are formed. Keep in medium flame until it thickens.
  • Sprinkle cardamom powder, salt and pour in the jaggery syrup, stir well and let it boil.
  • Heat ghee/clarified butter in a small pan, add in the cashew nuts and roast until it starts turning golden brown.
  • Add in the raisins and roast until it doubles in size.
  • Pour it to the kheer, give a mix and let it boil until the ghee/clarified butter gets blend well with the kheer.

Serve hot as a dessert for lunch with a vegetarian meals.

Note: You can also substitute Jaggery syrup with Crushed Jaggery (jaggery powder).

Do check out my other payasam/kheer collections in this link: https://madraasi.com/2015/08/27/payasam-kheer-collection/.


Ragi (Finger Millet) Idly / Dosa Batter


Nowadays ragi/finger millet is commonly used among all of us, as they help in managing Diabetics and helps in weight loss. Since my hubby is diabetic, I always look for Ragi recipes, I used to prepare ragi porridge daily for him. But even I was bored in preparing ragi porridge daily and then I tried out this batter, idly was very soft and Dosa was Crispy. So I prepare this once in every week.

Health Benefits: It helps in weight loss, because of the bulkiness of fibers and the slower digestion rate. It is the richest source of calcium among plant foods and so it helps in strengthening and developing the bones. It also helps in diabetics and helps in lowering high cholesterol level and so on. Being low in fat and gluten free, ragi is easy to digest. It is also even to babies in the form of porridge.

It would highly recommend this recipe for Diabetic people, because both Ragi/Finger millet and Ulundam paruppu/Blackgram are good source in helping Diabetic.

Let us move on to the recipe…

After fermentation - Ragi / finger Millet Batter

After fermentation – Ragi / finger Millet Batter


  • Ragi / Finger Millet Flour – 3 cups
  • Whole Blackgram / Urad dal / Ulundam Paruppu – ¾ cup
  • Salt to taste

Making of Keppai / Ragi / Finger Millet Idly/ Dosa Batter –



  • Soak urad dal/black gram in water for about 3 hrs.
  • Drain the water and grind the black gram along with little water (add water little by little while grinding).
  • In a wide mouth bowl, take ragi flour, pour water little by little and mix it with your hands, be sure no lumps are formed.
  • Pour in the ground urad dal batter to the ragi flour and mix it well with your hands.
  • Add in little salt (a tsp) for taste, cover with the lid and let it ferment for 6 hrs.

After fermentation, you can make idly or dosa or kuzhipaniyaram as you wish. Refrigerate it immediately after fermentation, else it would the batter would turn sour. Stays fresh in refrigerator for almost 4 days.

For Ragi Idly recipe, check out this link: https://madraasi.com/2015/09/24/ragi-finger-millet-idly/