Ragi Sweet Dosa Recipe | Video Instructions

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:

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.