Ragi Dosa

Method

1. 1

   Prepare ragi dosa batter: Mix 1.5 cups ragi (finger millet) flour, half cup rice flour, half cup urad dal flour (or soaked and ground urad dal), 1 tsp cumin seeds and salt.

2. 2

   Add yogurt and water: Add half cup thin yogurt and 2.5 cups water. Whisk to a thin, smooth lump-free batter. Rest 20-30 minutes.

3. 3

   Check consistency: Batter should be very thin — almost like water. Ragi dosa must be thin to cook crispy.

4. 4

   Add onion: Stir in 2 tbsp finely chopped onion and 2 tbsp coriander (optional).

5. 5

   Heat tawa: Heat a flat tawa on medium-high heat.

6. 6

   Oil the tawa: Drizzle half tsp oil and spread evenly.

7. 7

   Pour batter: From a height pour a ladleful in a circular motion — do not spread. Holes will form naturally.

8. 8

   Add oil: Drizzle half tsp oil around the edges.

9. 9

   Cook until crispy: Cook on medium heat 3-4 minutes without flipping until deep brown and crispy.

10. 10

    Serve: Ragi dosa has a characteristic deep brown colour and nutty flavour. Serve with coconut chutney and peanut chutney.