Bringing ingredients together...Ragi dosai recipe
Ragi flour – 2 cups
Coconut – 1 cup, grated, fresh
Onions – 3, medium size, finely chopped
Green chillies – 6, medium size, finely chopped
Coriander leaves – one bunch, finely chopped
Salt – 1 teaspoon
Sugar – ½ teaspoon
Warm water – 2 cups, to make the dosai batter
Ghee – 2 tablespoon
Oil – 2 tablespoon
Method: Mix coconut, onions, green chillies, coriander leaves, salt, sugar, and warm water. Add ragi flour and mix it with the ingredients well making the batter to a medium thick consistency similar to that of dosai batter. Add some more water if needed. Keep aside for 15 minutes. Mix ghee and oil and melt to liquid consistency. Heat the tava over moderate heat. Pour a little oil and ghee mixture to the tava. When very hot, pour a big spoonful of the batter right in the middle of the hot oil and ghee mixture. Spread lightly to a thinner round, if you like it that way. Cover with a lid and cook for approximately 30 seconds. Remove the covering lid. If the dosai looks cooked, or it does not stick to the slic when touched, loosen first the edges all around with the sharp-edged flat dosai slice and turn over the dosai. Do not cover after turning over it. Pour some more ghee and oil around the edges of the dosai on both sides while it cooks. These dosais are very tasty, eaten just as they are or with a little pudina (mint) chutney.
One more closeup of this gorgeous ragi dosai. Isn't it tempting one?
Traditional Indian Home Cooking: Ragi (Finger Millet) Dosai