Take ragi flour and besan (gram flour) in a mixing bowl or pan. You can even use rice flour or chickpea flour instead of besan.
Add finely chopped onions, finely chopped ginger, chopped curry leaves, chopped green chillies, chopped coriander leaves, asafoetida, cumin seeds, grated coconut and salt as per taste.
Add buttermilk and 1.5 cups water. To make the buttermilk, stir briskly ¼ cup curd with ¼ cup water.
Mix very well to a thin batter.
Cover and let the batter rest for 15 to 20 minutes.
Cooking Ragi Dosa
Heat a tawa or a skillet on medium flame. Spread some oil on the tawa.
Before pouring batter mix very well as the flours settle on the bottom of the pan. On the medium hot tawa or skillet pour the batter from outside to inside just like you do for rava dosa. Then you can gently spread the batter with the ladle.
Let the base cook and become crisp. Sprinkle some oil on top and spread it with a spoon. Sprinkle a few drops of oil on the sides of the dosa as well.
When the base is golden and crisp, turn over and cook the other side. Cook till both sides are crisp and cooked well. Make all ragi dosa this way.
Serve ragi dosa hot or warm.
Serve ragi dosa with any potato masala, vegetable dish, sambar or coconut chutney.
Sourness: If you do not like the sourness in dosa due to the buttermilk being added, then you can add a bit of milk along with the buttermilk. For more sourness you can use sour curd.
Replacing gram flour: Use rice flour instead of the besan (gram flour).
Spicing: I have added chopped onions, green chillies, ginger to the batter to make it more wholesome and spicier. You can easily skip the onions, herbs and spices and make dosa just with ragi, besan, buttermilk and salt. About ¼ to ½ teaspoon of crushed black pepper can also be added.
Coconut: Add desiccated coconut in place of fresh grated coconut or skip it completely.
Sprouted ragi flour can be used instead of ragi flour.