Ragi Dosa

There are two methods here- one is an instant one while the other requires fermentation.

For instant ragi dosa

Ingredients (Translation)

1 cup ragi (Finger millet) flour (i used sprouted ragi flour)
1/4 cup rice flour
Salt to taste
A bit of asafoetida
3 tbsp buttermilk
Finely chopped green chillies and cumin seeds(optional)
Oil

Mix all the ingredients together to get a batter which is a bit thinner than normal dosa batter.

Let it aside for 10 minutes. Heat tava and spread out a big ladle of batter in an ciruclar manner. Spread a little oil in the corners and cook for a minute. Turn it and cook on other side as well. If the dosa is not soft, then it requires more water.

Serve hot with chutney and sambhar.

Method 2 : Fermented batter

Ingredients (Translation)

1/2 cup blackgram dal
1 1/4 cup ragi flour
Salt to taste
Oil

The batter is same as that of ragi idli. Check out the batter here.

Heat tava, spread out the batter in an circular manner and cook on both sides.

Serve hot..these would be more softer than the instant ragi dosas.
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