Quick Finger Millet Wheat Dosa | Ragi Wheat Dosa | Kezhvaragu Godumai Dosai

This humble and immensely nutritious quick finger millet wheat dosa | ragi wheat dosa is a healthy breakfast option that you’ll revisit many times. It imparts an earthy, nutty aroma, taking you back to when you used to play in the mud and rain. Pairs well with black coffee — yum!
Servings 7 kezhvaragu wheat dosais


  • 1/2 cup finger millet flour
  • 1/2 cup wheat flour
  • 1/4-1/2 teaspoon salt
  • 4 teaspoons rice flour optional
  • 6 tablespoons curds or yogurt
  • 1 cup water
  • Half an onion with a fork struck through to use as a brush or a pastry brush
  • Sesame oil or any other vegetable oil to fry


  1. Whisk together the finger millet flour, wheat flour, salt, rice flour and curds.
  2. Slowly add the water — a little at a time — as you whisk the batter continuously so that the batter is smooth. Stop adding the water when the batter reaches the consistency of your usual dosa batter, or pancake batter.
  3. Let it rest for 20 minutes.
  4. Heat a dosa griddle or a flat pan until it is hot. Sprinkle some water (1/2 teaspoon) to cool it slightly so the pouring of the batter is easy, and immediately brush the pan with oil. Then, rub it all over the pan with a piece of onion (the cut side facing down). Ladle the batter onto the pan and spread it around the pan with the bottom of the ladle — start from the middle and spiral outwards.
  5. Sprinkle a little oil over it, and pour a little more oil all around the dosa. Place a lid over the pan and let it cook for 45-60 seconds. You could keep the pan open too — but you’ll have to eyeball the cooking time. The lid helps trap the heat and moisture.
  6. Flip it over and let the other side cook, this time on low heat for 60 seconds (because by the time this side is cooked through, your pan will be less hot). Ensure both sides are browned well.
  7. Pour 1/2 teaspoon oil and spread it around with the fork and onion. Splash a little water to cool the pan and then ladle the batter onto it.
  8. Serving: Serve hot. It can be reheated on the pan if you’re eating it later.


You can dip it in or pair it with a variety of chutneys, sides and gravies like: Ridge Gourd Peel ChutneyEasy Peasy Onion Tomato ChutneyBlack Chickpea Sprouts SundalEggs and Dill FryThe Real Quick and Easy Chicken CurryChicken Pepper Fry | Pepper Chicken and Simple Tomato Chutney.