Tamil Nadu breakfast — ragi dosa — calcium-rich, no fermentation needed.
Ingredients
- 2 cups main flour or batter base
- 1/2 cup fresh grated coconut
- 1 tsp mustard seeds
- 2 tbsp sesame oil or ghee
- Salt to taste
- Accompaniment chutney or sambar
Method
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.
Add aromatics: Mix in 1 finely chopped onion, 2 green chillies, 1 tsp grated ginger and a sprig of curry leaves.
Rest batter: Rest 20 minutes.
Check consistency: Ragi dosa batter should be very thin — thinner than regular dosa batter.
Heat tawa: Heat a flat tawa on medium-high heat. Oil the tawa.
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.
Add oil: Drizzle half tsp oil around the edges.
Cook first side: Cook on medium heat 2-3 minutes until the base is crispy and dark reddish-brown.
Flip: Turn and cook the second side 1-2 minutes.
Serve: Ragi dosai should be dark reddish-brown and slightly crispy. Serve with coconut chutney.