Ragi Dosa Ready Mix - 250 Grams
Ragi Dosa Ready Mix - 250 Grams
- No preservatives or colours
- No added chemicals
- Made in Secunderabad
Flavour & pairing guide
Product information
Crisp, golden dosas without the overnight batter wait. Made with finger millet (ragi), rich in calcium — perfect for kids and elders alike, with zero preservatives. Just mix 1 cup dosa mix with 1 cup curd and 1 cup water, rest for 5–10 mins, spread on a hot pan, and serve with fresh coconut chutney.
Questions people ask
Do I need to ferment the Ragi Dosa Mix?
No. Mix 1 cup of dosa mix with 1 cup of curd and 1 cup of water, rest it for 5 to 10 minutes, then spread it on a hot pan. No overnight wait.
What is in the Ragi Dosa Mix?
Finger millet (ragi) flour, rice and urad dal, with zero preservatives.
Why is my ragi dosa not crispy?
Usually the batter is too thick or the pan is not hot enough. Thin the batter with a spoon of water, heat the tawa well, spread the dosa thin and drizzle a few drops of oil at the edges.
Is ragi dosa good for kids?
Ragi is rich in calcium, and many families make ragi dosa for children's breakfast or tiffin. Serve it with coconut chutney or a little podi and ghee.
Is ragi dosa good for diabetics?
We do not make medical claims. Ragi dosa is a whole-millet breakfast many people choose, but if you are managing diabetes, please ask your doctor how it fits your diet.
What is the difference between ragi dosa and multi-millet dosa?
Ragi dosa is made with finger millet and has a darker colour and earthy taste. Our Multi Millet Dosa Mix blends several millets for a milder flavour.
What do you serve ragi dosa with?
Fresh coconut chutney is classic. It is also very good with Putnala Podi or Idly Karam mixed with ghee.
- Dispatched within 36 hours, delivered across India
- Free delivery on orders above ₹799
- Leaked or broken in transit? Free replacement
- Secure payment by UPI, cards or net banking
What goes in, and where it comes from
Every ingredient is sourced from the region that grows it best.
Finger Millet
Karnataka
Ragi (finger millet) flour brings its signature earthy flavor and nutrition to every dosa, while helping the batter crisp up beautifully at the edges without turning brittle.
Rice
Godavari Belt, Andhra Pradesh
We source premium "Jaya" and "MTU 1010" rice varieties from the Godavari belt, prized for their natural sweetness and low moisture. This gives the dosa batter the right consistency to spread thin and crisp up golden on the tawa.
Minapappu
Vijayawada, Andhra Pradesh
Urad Dal drives the fermentation that gives dosa batter its lightness. The "Gundlu" variety creates air pockets in the batter, resulting in that classic crisp, lacy texture.
