Ragi Dosa

Ingredients

• - 2 cups dosa batter
• - Oil or ghee for frying
• - Filling ingredients as required
• - Coconut chutney to serve
• - Sambar to serve

Method

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. 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. Check consistency: Batter should be very thin — almost like water. Ragi dosa must be thin to cook crispy.
4. Add onion: Stir in 2 tbsp finely chopped onion and 2 tbsp coriander (optional).
5. Heat tawa: Heat a flat tawa on medium-high heat.
6. Oil the tawa: Drizzle half tsp oil and spread evenly.
7. Pour batter: From a height pour a ladleful in a circular motion — do not spread. Holes will form naturally.
8. Add oil: Drizzle half tsp oil around the edges.
9. Cook until crispy: Cook on medium heat 3-4 minutes without flipping until deep brown and crispy.
10. Serve: Ragi dosa has a characteristic deep brown colour and nutty flavour. Serve with coconut chutney and peanut chutney.