Ragi Dosa

🔥 Prep

• Measure out 150 g ragi flour and 50 g rice flour into a mixing bowl.
• Measure out 100 g yogurt and 350 ml water; keep ready.
• Peel and finely chop 1 onion.
• Finely slice 2 green chillies.
• Measure out 1 tsp cumin seeds and pluck 10 curry leaves from the stem.
• Measure out 1 tsp salt and 30 ml oil for cooking.

🔥 Cook

• 1. In the bowl, whisk together the ragi flour, rice flour, yogurt, water, and salt until a smooth, lump-free batter forms; let the batter rest 10 minutes.
• 2. Heat a non‑stick skillet or tawa over medium heat until hot (a few drops of water should sizzle and evaporate).
• 3. Lightly grease the skillet with ½ tsp oil from the measured oil.
• 4. Pour a ladleful of batter onto the hot skillet and quickly spread it in a circular motion to form a thin crepe.
• 5. Immediately sprinkle the chopped onion, sliced green chillies, cumin seeds, and curry leaves over the surface of the dosa.
• 6. Drizzle a little more oil around the edges and cook 2‑3 minutes until the edges lift and the bottom turns golden brown.
• 7. Flip the dosa and cook the other side for 1‑2 minutes until lightly crisp.
• 8. Transfer the cooked dosa to a plate and repeat steps 3‑7 with the remaining batter, greasing the skillet as needed.
• 9. Keep the dosas warm while finishing the batch.

🔥 Serve

• Serve the ragi dosas hot, stacked on a plate.
• Accompany with coconut chutney, sambar, or tomato‑onion chutney on the side.
• Garnish with a few fresh curry leaves and a wedge of lemon if desired.
• Enjoy immediately for the best texture and flavor.