Ragi Dosa

As you all know, Millets are super healthy. So what if we go for a dosa which is tasty as well as healthy? It's time for Ragi dosa.

To be honest, I make this dosa because I love the taste. I can even have just the dosa without any chutney or sambar, It is also a really simple recipe and can be made without the usual soak-grind-ferment routine of our traditional dosa’s. You’ll already have these ingredients in your kitchen. Do give it a try if you haven’t till now.

Note: It's best to use a dosa pan with edges to make this dosa, as the batter is very runny (almost water-like consistency) and the might run over the edge.

What you need:

• Ragi Flour - 1 cup
• Rava/ Sooji/ Semolina - 1 cup
• Rice Flour - 1/2 cup
• Sour Curd - 1/2 cup
• Onion - 1 small, finely chopped
• Green Chillies - 2, finely chopped
• Ginger - 1inch piece, minced
• Curry Leaves - a few
• Whole black pepper - 8-10
• Salt, Oil, Water

How I made it:

1. In a large enough bowl/vessel, mix all the ingredients with 1 cup of water
2. Mix Well. Add one more cup of water and mix again
3. Rest the batter for 15-20 minutes
4. Add another 1.5 cups of water to get a loose watery batter. Check and adjust the salt as per your taste
5. Heat the dosa pan.
6. Use a small glass or bowl to pour the batter on the hot tawa. We don’t spread the batter like we do for regular dosa as the batter is very loose. 
7. Drizzle oil on the dosa and let it cook on medium flame. Then turn the dosa and cook both sides.
8. Serve hot with chutney or sambar. Or just as is like me :).

Additional Notes:

• The batter should be of watery consistency. That’s what makes the dosa thin and crispy
• This dosa takes a little bit longer than usual dosa to cook, on each side. You’ll get an idea once you seat making it.
• You can reduce the water to2 cups overall to get a thicker batter too. The cooking time will be slightly more, that’s all
• I like adding whole black pepper as is. You can crush it and add or omit altogether.