Ragi Sago Dosa

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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!



  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.


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

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    1. Hi jannnnn,
      Glad to know that dosas came out well. Thanks so much for sharing your experience.

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