Sweet Ragi dosa made with ragi flour and jaggery is an easy and delicious recipe to make. It is kid friendly and is perfect to serve for breakfast or as an afterschool snack. This is an instant dosa recipe that needs no soaking or fermentation.
The combination of ragi aka finger millet flour and jaggery is a healthy one. In this recipe both of these ingredients help to make an earthy and slightly sweet dosa. Serve it with a generous drizzle of ghee and chopped walnuts.
Millet and millet flour have become quite popular in the recent past. They are widely available in most Indian groceries in the US. Ragi is probably one of the most popular millet available.
I use ragi grains to make this crispy sprouted ragi dosa. With the flour, I make these ragi paniyaram and ragi-barley sankati.
When I think of dosa or adai, I mostly imagine savory, crispy South Indian breakfast crepe served with my favorite peanut chutney. But this ragi sweet adai recipe is a little unusual. As the name suggests it is sweet instead of savory.
Jaggery enhances the earthiness of this sweet ragi roti. It is scrumptious with the addition of grated coconut and cardamom. The best part is that you do not even need a chutney or accompaniment.
These sweet dosa taste almost like whole wheat crepes but with deeper, richer South Indian flavor. I almost felt like drizzling chocolate syrup on top. But instead drizzled some ghee, sprinkled some chopped walnuts on top.
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.
Ragi flour – aka ragi pindi or finger millet flour has a nutty and earthy taste. A decade ago, it was difficult to find it in Indian grocery stores. But now, they are readily available in most Indian groceries along with its wholegrain version.
Rice flour – feel free to use either white or brown rice flour. This makes the dosa slightly crispy.
Jaggery – coconut sugar or grated palm sugar are great alternatives. But you can also use light or dark brown sugar instead.
Grated coconut – You can use either fresh or dry shredded coconut.
Ground Cardamom & Salt
Video Recipe
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.
In a small saucepan, bring water to a boil. Turn off the heat and add the grated jaggery, mix well for the jaggery to melt. Cool slightly.
Add the ragi flour, rice flour, salt, ground cardamom and grated coconut to the melted jaggery. Whisk well to combine all the ingredients without any lumps. Set aside for 10 minutes to cool.
After resting, the batter might get a little thick, add enough water to make it dosa batter consistency.
Heat a nonstick pan, pour 2 ladle full of batter and spread it around into medium size dosa. Drizzle a little oil or ghee over the dosa and cook on medium flame until the dosa is golden and cooked through.
Flip and cook on the other side for another minute. Serve sweet ragi dosa hot of the pan, drizzled with more ghee and chopped walnuts, if desired. and Enjoy!!
How to serve
These sweet ragi dosa can be served for breakfast, snack or even lunch. So go ahead and enjoy these sweet treats any time. Since they are sweet and don’t have any refined ingredients, they are perfect to serve for babies too. My kids also love them with a drizzle of chocolate syrup 🙂
Tips
- White or brown rice flour can be used in the recipe. If you don’t have either on hand, feel free to omit them.
- This ragi jaggery dosa can be made with either coconut sugar or grated palm sugar. But you can also use light or dark brown sugar instead.
- Fresh or dry unsweetened coconut will work in the recipe.
- Resting the batter briefly helps the wholegrains to absorb moisture and makes them easily absorbable by our body.
- Batter will get thick after resting, add just enough water to make it dosa batter consistency.
- These ragi sweet dosa are perfect to serve hot. If you have any leftovers, then store them in an airtight container for up to 2 days. Make sure to warm them in a microwave until heated through. Please note as with any dosa recipe, leftovers do not have the same texture as freshly made ones.
You might also like
Here are a few more dosa recipes that you might like:
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Sweet Ragi Dosa | Sweet Finger Millet Crepes
Ingredients
- 1 cup Water
- ½ cup Grated or Crumbled Jaggery
- 1 cup Ragi Flour
- 2 tablespoons Rice flour
- 2 tablespoons Dry grated coconut
- 1 teaspoon Ground Cardamom
- To taste Salt
- As needed Oil or Ghee, to make Dosa
- 1 tablespoon Walnuts or other nuts, chopped (for serving)
Instructions
- In a small saucepan, bring water to a boil. Turn off the heat and add the grated jaggery, mix well for the jaggery to melt. Cool slightly.
- In a medium size bowl, combine ragi flour, rice flour, grated coconut, ground cardamom and salt. Whisk well to combine. Add the slightly cooled jaggery water mixture and whisk well to make a smooth batter. Set aside for 10 minutes.
- Batter will thicken as it sits. Add ¼~½ cup water to thin it out. It should have dosa bater consistency.
- Heat a nonstick pan, pour 2 ladle full of batter and spread it around into medium size dosas. Batter won't spread like regular dosa batter. So simply pour it into a even and fill in any holes. Drizzle a little oil or ghee over the dosa and cook on medium flame until the dosa is golden and cooked through.
- Flip and cook on the other side for another minute. Serve hot and Enjoy!!
Video
Notes
- Make sure when making the dosa batter, that there are no lumps. So whisk the flours into melted jaggery vigorously to remove any lumps.
- Use a non-stick griddle or a well seasoned cast iron pan to make dosa. This will ensure that the batter doesn’t stick to the pan and you get perfect dosa each and every time.
- White or brown rice flour can be used in the recipe. If you don’t have either on hand, feel free to omit them.
- Coconut sugar or grated palm sugar are great alternatives to jaggery. But you can also use light or dark brown sugar instead.
- Fresh or dry unsweetened coconut will work in the recipe.
- Resting the batter briefly helps the wholegrains to absorb moisture and makes them easily absorbable by our body.
- Batter will get thick after resting, add just enough water to make it dosa batter consistency.
- These ragi sweet dosa are perfect to serve hot. If you have any leftovers, then store them in an airtight container for up to 2 days. Make sure to warm them in a microwave until heated through. Please note as with any dosa recipe, leftovers do not have the same texture as freshly made ones.
Sandhya Ramakrishnan
This is one of my favorite dosai recipe. Growing up I have always eaten sweet dosai but this one made with ragi is even better. Lovely way to use more whole grains in our meal.