Ragi Dosa with Ghee: Managing a Delicate Batter
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By Faimly Farm · 16 October 2026
For a thin ragi dosa, stir the batter before each pour, pour it onto an evenly hot pan and let the surface set before lifting. Add a little ghee around the edge after pouring. This batter is poured into a thin layer rather than spread forcefully like a thick fermented dosa batter.
This quick version combines ragi flour with rice flour and needs no fermentation. It makes about six small dosas. Allow 15 minutes for resting and roughly 20 minutes for cooking; the first dosa is useful for adjusting the pan and batter.
Ingredients
- 75 g ragi flour
- 25 g rice flour
- Approximately 300 mL water, adjusted gradually
- ¼ teaspoon cumin seeds
- 1 tablespoon finely chopped coriander, optional
- Salt to taste
- About 10 g ghee for the pan and edges
Use a smooth non-stick pan in good condition or a well-seasoned tawa. Large onion pieces can interrupt the thin layer, so leave them out for the first attempt. A teaspoon in this recipe means 5 mL.
Mix, rest and pour
- Mix both flours with salt and cumin. Whisk in 250 mL water, removing lumps, then add the remaining water gradually to make a thin, pourable batter.
- Rest for 15 minutes and stir again. The flour may settle; scrape the bottom before every ladleful. If the batter has thickened, add water a tablespoon at a time.
- Heat the pan over medium heat and brush it lightly with ghee. Pour a small amount around the outside and towards the centre, leaving small lacy gaps. Do not press the ladle across the surface.
- Drizzle a little ghee around the perimeter. Cook until the top is set and the edges begin to lift. Ease a broad spatula underneath. Turn briefly if the centre needs further cooking, then serve promptly.
Fix one problem at a time
If the dosa forms a thick soft sheet, thin the batter slightly and pour less. If it breaks into disconnected islands, the batter may be too dilute or the pan too hot: lower the heat and test a smaller pour. If the bottom sticks while the top is wet, wait for the base to set before scraping at it.
These adjustments interact. Do not add water, increase heat and add more ghee simultaneously, because you will not know which change helped. Keep a note of the flour brand, water amount and pan used for your next batch.
Questions cooks ask
Does this batter need fermentation?
No. It is an instant flour-based method, with a brief rest for hydration.
Why does ragi dosa tear?
It may be lifted before setting, poured too thinly or cooked on an unevenly heated or poorly prepared pan.
When should I add ghee?
Use a light film before pouring and a small amount around the edge after the batter lands.
Serve with an accompaniment suited to your dietary needs. Neither the flour choice nor the use of A2 ghee automatically makes the whole meal suitable for a particular medical diet.
Continue cooking with ghee
For a broader kitchen reference, see our guide to cooking with A2 ghee. For related techniques, read Moong Dal Chilla with Ghee: Batter and Pan Technique and Vegetable Upma with Ghee: A Small-Batch Breakfast.
If shopping for this ingredient, view the current pack information for Faimly Farm Organica A2 Cow Ghee Bilona Churned. Use the product label for ingredients and storage directions.
Prepared with AI assistance. These instructions have not been independently kitchen-tested by Faimly Farm; adjust to your equipment and ingredients. Featured image: AI-generated editorial illustration, not a photograph of a tested result.