How to Make Ragi Dosa Without Fermentation

You can make ragi dosa without fermentation using Lazzito Ragi Dosa Mix. Mix it with water and curd, rest the batter for 10 minutes, then cook on a lightly greased, heated tawa until crisp. This guide is for the Lazzito mix, rather than plain ragi flour.

What you need

• 1 cup Lazzito Ragi Dosa Mix
• 1–1.3 cups water
• 2 tbsp curd
• A bowl, a mixing utensil and a tawa, lightly greased for cooking

The mix contains ragi (finger millet), along with other ingredients. Check the pack for the full ingredient list. Allergen information: contains wheat. This preparation also uses curd.

Mix to a smooth batter

Combine the mix, water and curd in a bowl. Mix well until the batter is smooth and pourable. Keep the water within the stated 1–1.3-cup range for 1 cup of mix; these quantities are for this product.

Rest for 10 minutes

Leave the mixed batter to rest for 10 minutes before cooking. No fermentation is required, but the resting step is still part of the preparation. You can use this time to prepare a chutney accompaniment.

Heat, spread and cook

1. Heat the tawa and lightly grease it.
2. Spread the batter thinly on the tawa.
3. Cook until the dosa is crisp and the edges turn golden.
4. Fold and serve hot.

For the preparation videos and the shared method for Lazzito dosa mixes and chutney powders, visit How to Prepare.

Choose a chutney to serve alongside

Lazzito pairs its Ragi Dosa Mix with Moringa Chutney Powder. Add water and mix to your preferred consistency, then serve alongside the dosa. You can also explore the chutney powder range to choose your accompaniment. Check each product’s ingredient and allergen information before serving.

How many dosas does a pack make?

A 500g pack makes approximately 12–15 dosas. This is the approximate yield for the full pack, not a promise that the 1-cup preparation above makes that number.

For other product and storage questions, see the Lazzito FAQ.