Kiro Ragi Dosa – Home Preparation Recipe (For 200 g Pack)

Servings: Makes 6–8 dosas
Prep Time: 5 minutes
Cooking Time: 5 minutes

You Will Need

• 1 pack (200 g) Kiro Ragi Dosa Mix

• 350–400 ml water

• Oil or ghee as required

• Salt – to taste 

Optional: finely chopped onions, coriander, green chillies, cumin seeds.

Method of Preparation

1. Empty the 200 g Kiro Ragi Dosa Mix into a mixing bowl.

2. Add 350–400 ml water gradually while stirring.

3. Mix well to form a smooth, thin, flowing batter.

4. Allow the batter to rest for 10 minutes.

5. Heat a dosa tawa on medium-high heat.

6. Pour the batter from the outer edges toward the centre. Do not spread it like a regular dosa.

7. Drizzle a small amount of oil around the edges.

8. Cook until the dosa turns crisp and releases from the pan.

9. Flip only if a crisper texture is desired.

Tips for Best Results

• The batter should be thin; adjust water as needed.

• The tawa must be well-heated before pouring the batter.

• Stir the batter occasionally, as ragi tends to settle.

• Add onions, coriander, or cumin for enhanced flavour.

Serving Suggestions

Serve hot with coconut chutney, tomato chutney, sambar, or curd.

Alternate Ragi Dosa Recipe (With Curd and Fermentation)

Servings: Makes 6–8 dosas
Prep Time: 10 minutes
Fermentation Time: 4 to 6 hours (optional but recommended)
Cooking Time: 5 minutes

You Will Need

• 1 pack (200 g) Kiro Ragi Dosa Mix

• 200 ml water (adjust as needed)

• 100 ml curd (plain, fresh)

• Oil or ghee as required

Optional: finely chopped onions, coriander, green chillies.

Method of Preparation

1. Empty the entire 200 g Kiro Ragi Dosa Mix into a bowl.

2. Add 100 ml curd and mix lightly.

3. Gradually add approximately 200 ml water to make a smooth batter.

4. The batter should be of medium consistency (slightly thicker than the instant version).

5. Cover the bowl and allow the batter to ferment for 4 to 6 hours at room temperature.

6. After fermentation, adjust the consistency by adding a little more water if needed.

7. Heat a dosa tawa.

8. Pour a ladle of batter in the centre and spread it in circular motions like a regular dosa.

9. Drizzle a small amount of oil around the edges.

10. Cook until golden brown and crisp. Flip if desired.

Notes

• Fermentation enhances flavour, softness, and digestibility.

• In colder weather, fermentation may take up to 8 hours.

• Add more water if batter becomes too thick after fermentation.

• If you prefer a thinner, lace-style dosa, dilute the fermented batter slightly and pour without spreading.

Serving Suggestions

Serve hot with coconut chutney, tomato chutney, sambar, or spiced curd.

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