Ragi Dosai

Method

1. 1

   Make ragi dosa batter: Mix 1.5 cups ragi (finger millet) flour with half cup rice flour. Add salt and 2 cups water. Mix to a thin smooth batter. No fermentation needed.

2. 2

   Add aromatics: Mix in 1 finely chopped onion, 2 green chillies, 1 tsp grated ginger and a sprig of curry leaves.

3. 3

   Rest batter: Rest 20 minutes.

4. 4

   Check consistency: Ragi dosa batter should be very thin — thinner than regular dosa batter.

5. 5

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

6. 6

   Pour and swirl: Pour a ladle of batter from a slight height and swirl the pan to spread into a thin round. The batter spreads thin due to its consistency.

7. 7

   Add oil: Drizzle half tsp oil around the edges.

8. 8

   Cook first side: Cook on medium heat 2-3 minutes until the base is crispy and dark reddish-brown.

9. 9

   Flip: Turn and cook the second side 1-2 minutes.

10. 10

    Serve: Ragi dosai should be dark reddish-brown and slightly crispy. Serve with coconut chutney.