Ragi Dosa

Ingredients

• Ragi Flour

  Unknown

  1 cup or 76g

• Rice flour

  White

  ¼ cup or 40g

• Onions

  Raw

  ½ cup, chopped or 80g

• Ginger root

  Raw

  ½ tsp or 1g

• Green peppers

  Hot chili, raw

  1 pepper or 45g

• Curry powder

  Spices

  ½ tbsp or 3g

• Fresh cilantro

  Coriander leaves, raw

  3 tbsp or 3g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Coconut meat

  Nuts, dried (desiccated), sweetened, flaked, packaged

  3 tbsp or 16g

• Buttermilk

  Milk, fluid, cultured, reduced fat

  ½ cup or 123g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Salt

  Table

  ½ tsp or 3g

Directions

1. Combine ragi flour and rice flour in a mixing bowl.
2. Add finely chopped onions, finely chopped ginger, curry powder, chopped green chillies, chopped cilantro leaves, cumin, grated coconut and salt as per taste.
3. Add buttermilk and 1.5 cups water. (To make the buttermilk, stir briskly ¼ cup yogurt with ¼ cup water.)
4. Mix very well to a thin batter.
5. Cover and let the batter rest for 15 to 20 minutes.
6. Heat a a skillet on medium. Spread some oil in the skillet.
7. Before pouring batter mix very well as the flours settle on the bottom of the pan. On the medium hot skillet pour the batter from outside to inside. Then you can gently spread the batter with the ladle.
8. 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.
9. 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.
10. Serve ragi dosa with any potato masala, vegetable dish, sambar or coconut chutney.