Millet Ragi Dosa

Ingredience

Ragi Flour 1 cup

Upma rava 1/2 cup

Rice Flour 1/2 cup

Cumin seeds 1 tsp

Black pepper 1/2 tsp (freshly crushed)

Ginger 1 tsp (chopped)

Green chillies 2-3 nos. (chopped)

Curry leaves 1 tsp (chopped)

Salt to taste

Water 4-5 cups

Onions as required (chopped)

Ghee / oil as required (for cooking)

Pokyny

In a bowl add ragi flour, rava, rice flour along with all the ingredients except for water and mix well, further graduallly add 4 cups of water and mix well, make sure there should be no lumps, once

mixed, rest the batter for 10-15 minutes. Once rested, your dosa batter is ready, for getting crisp and smooth dosa its suggested to use a proper non-stick dosa tawa. The batter needs to be quite runny, so if the batter thickens up you can add more water & adjust the quantity.

Set a non-stick dosa tawa on high heat, once the tawa is hot add some chopped onions all over the tawa, now stir the batter once and pour it all over the tawa.

As you'll pour the dosa batter will form a mesh like texture, this texture is really important for the dosa. Make sure you do not over pour the dosa batter or else intead of become crispy it'll become soggy.

Once you pour the batter, let the surface on the top set over high flame, then lower the flame and let the dosa cook on medium flame, pour some ghee or oil as per your preference. As and when the dosa is cooking on medium flame, the moisture from the dosa will start to evaporate and that'll make the dosa crisp. Cook until the dosa is crisp & golden brown in colour. Once cooked, fold the dosa, I've folded in triangle you can fold it in half or quarters as per your preference, your crispy rava dosa is ready Serve it hot with coconut chutney or sambhar.