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Sprouted Ragi Dosa is nutritious and delicious South Indian Breakfast that is great to serve with some chutney and sambar.


20 Dosa

Total time

60 minutes






  • 1 cup Ragi (Finger Millet)
  • ¾ cup parboiled rice
  • ¾ cup Rice (I used sonamasoori rice)
  • ½ cup Urad dal (black gram dal)
  • ½ tsp Fenugreek Seeds
  • to taste Salt


  1. Wash and rinse ragi. Soak them in enough water for 8~10 hours. Drain the water and place the ragi in a thin muslin cloth or cheese cloth. Cover and place it in a dark place at room temperature for another 10~12 hours until the ragi starts to sprout.
  2. Soak urad dal and methi seeds in a bowl for 8~10 hours. In a separate bowl, soak both the rice.
  3. Drain the water from the rice and grind to a slightly coarse mixture.
  4. Drain and grind urad dal and methi seeds into a smooth paste. Add just enough water while grinding.
  5. Finally mix ragi sprouts into a smooth paste.
  6. Mix urad dal, rice and sprouts. Mix well. Add salt to taste. Cover and set aside in a warm place for 10~12 hours or until the batter ferments.
  7. Heat tawa and pour about 1/4 cup of dosa batter and spread it out evenly. Drizzle with some oil and let the dosa cook until golden brown, about 1~2 minutes. Flip and cook for another minute.
  8. Serve hot with chutney.
  9. View the recipe instructions at Cook's Hideout

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