Ingredients
- Ragi flour: 1 cup
- Rice flour: ¼ cup
- Curd: 2 tbsp (optional)
- Water: 1¼ cup (adjust as needed for consistency)
- Salt: to taste
- Chopped onions: 2 tbsp
- Finely chopped green chili: 1 (optional)
- Cumin seeds: ½ tsp
- Fresh coriander leaves (chopped): 1 tbsp
- Oil: 1-2 tsp (to roast dosas)
Preparation
In a large bowl, mix ragi flour, rice flour, curd, and salt. Gradually add water to make a thin, smooth batter with no lumps.
Let the batter rest for 15-20 minutes. Add more water if the batter thickens; the consistency should be similar to regular dosa batter.
If using, mix chopped onions, green chilies, cumin seeds, and coriander into the batter for extra flavor.
Heat a non-stick or cast-iron dosa tawa on medium flame. Lightly grease it with oil using a brush or cloth.
When the tawa is hot, pour a ladleful of batter onto the center of the tawa. Spread it lightly in a circular motion to form a thin dosa.
Drizzle a few drops of oil around the edges of the dosa.
Let it cook on medium flame until the edges lift and the bottom turns golden brown.
Flip the dosa carefully and cook the other side for 30 seconds.
Remove the dosa from the tawa and repeat the process with the remaining batter.
Notes
- The batter should be thin; ragi dosas are best when crispy.
- Cook on a medium flame to ensure the dosa cooks evenly and doesn’t break.
- If the batter sticks, sprinkle a little water on the tawa to cool it before making the next dosa.
- You can skip rice flour for a gluten-free option, though the texture may be slightly softer.
- Add grated vegetables like carrots, beetroot, or zucchini for a nutritious twist.
