Ragi Sago Dosa

Cooks in: 20 Minutes Serves: 3 People

We all know about ragi dosa. This recipe is a slight variation from the regular batter. Sago/Javvarisi, gives softness and a good taste to the dosa. The same batter can be used to make soft as well as crispy dosas. Try this easy recipe and enjoy a tasty, healthy dosa!


  • 2 Cups Ragi Flour
  • 1/2 Cup Sago/Javvarisi/Sabudana
  • 1/2 Cup White whole Urad Dal
  • 1/2 Tsp Fenugreek/Methi/Vendhayam Seeds
  • 1.5 Tsp Salt


  1. Wash and soak sago, dal and fenugreek separately for 4 hours. Drain.
  2. First grind methi seeds smoothly. Add urad dal and grind to soft fluffy consistency. Remove and add sago. Grind to a smooth batter.
  3. In a wild bowl add ragi flour, salt and make a thick batter with water. Make sure there are no lumps. Now add sago and dal batter and mix everything well. Adjust the consistency. Ferment for 8 hours or overnight.
  4. Make thick/thin dosas as per your preference.

Subscribe and receive new recipes via email


  • Do not add too much water while grinding.
  • Other millet flours can also be used instead of ragi.

Leave a Comment

Your email address will not be published.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


you're currently offline