Ragi Dosa

To make instant ragi dosa, take finger millet flour (ragi flour) and gram flour (besan) in a mixing bowl. To know more, swipe up!

Add finely chopped onions and ginger, chopped curry leaves, green chilies and coriander leaves, asafoetida, cumin seeds and salt.

Add buttermilk and water. To know more, swipe up!

Mix well to make a thin batter.

Add fresh grated coconut.

Mix the coconut well into the batter, cover and let the batter rest for 15 to 20 minutes. To know more, swipe up!

Heat a cast-iron or non-stick tawa/skillet on medium heat. Spread some oil on it.

On the medium hot tawa, pour the batter from outside to inside and gently spread it. To know more, swipe up!

Let the base cook and become crisp. Drizzle some oil on top and on the sides as well.

When the base is golden and crisp, turn over and cook the other side. Cook till both sides are crisp and done well.

Serve instant ragi dosa hot. To know how to make it with fermented batter, swipe up!