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Great way to incorporate ragi flour into the diet because the taste of ragi is subtle and even kids would love these dosas.


8 medium

Total time

60 minutes




  • 1 cup Ragi Flour
  • ¼ cup chana dal
  • ¼ cup Moong dal
  • ¼ cup rice flour
  • 2 ~ 3 Red Chili ((add more if you like your adai spicy) Dry)
  • 1 tsp Cumin seeds
  • to taste Salt
  • ¼ cup onion (- finely chopped)
  • 2 chilies (Green - finely chopped)
  • 8 ~ 10 Curry leaves (- chopped)
  • 3 tbsps cilantro (- finely chopped)


  1. Wash and soak lentils for at least 30 minutes. Drain the water and grind to a smooth paste along with red chilies and cumin seeds.
  2. Transfer to a mixing bowl, add the ragi flour, rice flour, salt and enough water to make a smooth lump-free batter. Consistency should be similar to dosa batter.
  3. Let it sit for 10~15 minutes.
  4. Heat a tawa, pour 1~2 ladle-full batter and spread it out evenly. Sprinkle the toppings evenly on the top, if using and press lightly. Drizzle some oil around and cook covered for 2~3 minutes.
  5. Flip and cook on the other side for another 1~2 minutes.
  6. Serve hot with any chutney.
  7. View the recipe instructions at Cook's Hideout

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