• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook's Hideout
  • All Recipes
  • Subscribe
  • About Me
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • All Recipes
  • Subscribe
  • About Me
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • Subscribe
    • About Me
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Breakfast » Idli and Dosa » Ragi Sweet Dosa

    Ragi Sweet Dosa Recipe | Video Instructions

    Published: Mar 30, 2021 · Modified: May 17, 2021 by Pavani · 21 Comments

    169 shares
    • Share
    • Tweet
    • Yummly
    • Email
    Jump to Recipe Jump to Video

    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.

    Hand holding a steel spoon and drizzling melted ghee onto a stack of ragi dosa

    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.

    Brown plate with a stack of millet crepes with ghee and wanuts in the background

    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.

    Ingredients needed - details in recipe card

    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.

    Step by step photos showing the making of the batter

    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!!

    Side by side photos of dosa batter on the hot griddle and cooked dosa

    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 🙂

    Hand sprinkling chopped walnuts on a stack of adai

    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:

    • Quick Broken Wheat Tomato Dosa Recipe
    • Jowar Dosa (Savory Sorghum Crepe)
    • Spicy Chili Dosa
      Erra Karam Dosa
    • Blue plate with dibba rotti
      Dibba Rotti Recipe | Minapa Rotti
    Stack of Sweet Ragi Dosa

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Brown plate with a stack of Sweet Ragi Dosa

    Sweet Ragi Dosa | Sweet Finger Millet Crepes

    Sweet Ragi dosa is a healthy and delicious dosa recipe made with finger millet flour. These are great served for breakfast, lunch and snack.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 20 minutes mins
    Cook Time: 20 minutes mins
    Total Time: 40 minutes mins
    Course: Breakfast, Snack
    Cuisine: south indian
    Servings: 4 Servings

    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)
    Get Recipe Ingredients

    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.

    Nutrition

    Serving: 2dosa | Calories: 270kcal | Carbohydrates: 52g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 108mg | Fiber: 2g | Sugar: 26g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    More Idli and Dosa

    • Breakfast platter with South Indian crepes with curry and tea.
      Instant Appam with Yeast
    • Steel plate with 2 sprouted ragi dosa and bowls of chutney and sambar.
      Sprouted Ragi Dosa Recipe
    • White plate with a stack of jowar idli.
      Jowar Idli Recipe | Jonna Idli without Rice
    • Grey plate with stack of ragi paniyaram topped with cilantro.
      Ragi Ponganalu Recipe
    169 shares
    • Share
    • Tweet
    • Yummly
    • Email

    Reader Interactions

    Comments

    1. Sandhya Ramakrishnan

      April 14, 2021 at 4:44 pm

      5 stars
      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.

      Reply
    « Older Comments

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    My profile photo.

    Hi, I'm Pavani! the cook in this hideout. Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy AND tasty to make.

    More about me →

    Trending Recipes

    • Blue plate with cups of chocolate custard.
      How to make Chocolate Custard with Custard Powder
    • Brown plate with a stack of Ethiopian flatbread.
      Easy Injera Recipe | Step by Step
    • Plate with fried plantains and a bowl with garlic sauce.
      Cuban Tostones with Mojo Sauce Recipe
    • White bowl with bangaladumpa vepudu
      Masala Potato Fry | Andhra Style

    Seasonal Recipes

    • Easy Tamarind Rice | Chintapandu Pulihora
    • Carrot sooji halwa
      Easy to make Carrot Sooji Halwa Recipe
    • Copper plate with Vadai.
      Instant Vada Recipe | With Urad dal flour
    • bamboo plate with a stack of purnam boorelu
      Poornam Boorelu Recipe | Video

    My Cookbooks

    Vegetarian Indian Instant Pot Cookbook.
    The Essential Vegetarian Indian Cookbook.

    Footer

    ^ back to top

    About

    • Privacy Policy

    Newsletter

    • Subscribe

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2024 Foodie Pro on the Foodie Pro Theme

    169 shares