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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
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Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Course: Breakfast, Snack
Cuisine: south indian
Servings: 4 Servings


  • 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)


  • 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!!



  • 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.


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
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