Ragi Dosa – A Gluten Free Dosa Without Rice - GoNutrio Community
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3 people
Prep Time:
5 min
Cooking Time:
10 min
87.2 kcal/ serve

Today, I am sharing my mother’s innovation of making dosa without rice. Rice no doubt is a staple food of India, but it does come polished and refined these days. Hence, its nutritional value is lower than millets. So, this is an inspiring recipe made with Kodo millet which substitutes the function of rice in dosa.

Soaking Time: 2-4 Hours
Fermentation Time: 7-8 Hours

How to Make the Batter?

  1. Wash and soak all ingredients for 2-4 hours.
  2. Don’t add too much water to soak the ingredients. Add just enough water so that a thin layer of water covers the grains. We do not want to lose the vitamins and minerals by throwing away this water.
  3. Grind them to a fine paste and keep the batter to ferment overnight.
1 Serving
Amount Per Serving
Calories 87.2
Total Fat 2.6 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.7 g
Cholesterol 0.0 mg
Sodium 39.4 mg
Potassium 8.5 mg
Total Carbohydrate 14.7 g
Dietary Fiber 0.9 g
Sugars 0.0 g
Protein 2 g


  • 1 To begin with add some drinking water (less than 1 cup) if the batter is very thick.
  • 2 Heat the pan, drizzle some oil and pour the batter as you do for other types of dosas.
  • 3 Cover the dosa with a lid, so that the steam heats up the layer facing the top.
  • 4 Drizzle some more oil and cook on medium flame for 3-4 minutes.
  • 5 Serve warm with your favourite chutney or sambhar.

About the Author

Profile photo of Shalini Santhosh

Shalini is the founder and owner of Early Foods, which is a premium organic store for babies, toddlers and new moms.

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