Ragi Dosa

Ingredients

Ragi (Nachni/Red Millet) Flour  – 2 cups
Rice Flour – ½ cup
Sour curd – 1/2cup
Green Chillies (finely chopped) – 3 to 4
Chopped Coriander – 1 cup
Onions finely chopped – ½ cup
Salt to taste

For the tempering

Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Asafoetida – ½ tsp
Curry leaves 5 to 6 
Oil – 1 tsp

Method

• Mix the ragi flour, rice flour, curds, salt, coriander leaves, green chillies and onions. Add sufficient water to form a batter of thin pouring consistency. Set aside for 2 hours. Add more water if required to get a batter of pouring consistency.
• Heat the oil and add all the ingredients for tempering. When the mustard seeds crackle, add to the batter.
• Heat a 6” diameter non-stick pan and grease it lightly with oil. When hot, pour a ladleful of the batter, spread using a circular motion to make a thin dosa and cook on one side.
• Pour a little oil along the edges while cooking. When crispy, fold over and server hot.