Ragi Dosa

Ingredients

• 120 g ragi (finger millet) flour
• 40 g rice flour
• 180 ml water
• 1/4 tsp salt
• 1/2 tsp cumin seeds
• 1 green chilli, finely chopped
• 1 tbsp fresh coriander, chopped
• 2 tsp oil for cooking
• 40 g onion, finely chopped (optional)

Preparation

1. Mix ragi flour, rice flour, salt, cumin, chilli, coriander, and water into a thin pourable batter; rest 10 minutes.
2. Heat a non-stick tawa on medium; lightly grease with oil.
3. Pour a ladle of batter and spread thinly into a round dosa.
4. Drizzle a few drops of oil around edges; cook until underside browns and edges lift.
5. Flip briefly if needed, then fold and plate.
6. Serve one moderate dosa portion warm.