रागी डोसा

A thin and crispy South Indian-style dosa prepared with Dinesh Flour Mills Ragi Atta and Rice Atta. No overnight fermentation is required.

Preparation time: 20 minutes
Cooking time: 20 minutes
Servings: 3 to 4
Yield: 8 to 10 dosas

Dinesh Flour Mills Products Used

• Dinesh Flour Mills Ragi Atta

• Dinesh Flour Mills Rice Atta

• Dinesh Flour Mills Suji

• Dinesh Flour Mills Jeera

• Dinesh Flour Mills Lahori Namak

Ingredients

• 1 cup Ragi Atta

• ¼ cup Rice Atta

• 2 tablespoons Suji

• ½ cup curd

• 1½ to 2 cups water

• ½ teaspoon jeera

• 1 small onion, finely chopped

• 1 green chilli, finely chopped

• 2 tablespoons chopped coriander

• Salt to taste

• Oil or ghee for cooking

Method

1. Combine Ragi Atta, Rice Atta and Suji in a mixing bowl.

2. Add curd, salt, jeera and one cup of water.

3. Mix until smooth and then add enough water to make a thin batter.

4. Add onion, green chilli and coriander.

5. Rest the batter for 15 minutes.

6. Heat and lightly grease a tawa.

7. Pour the batter from the outside towards the centre. Do not spread it with the ladle.

8. Drizzle a little oil around the edges.

9. Cook until the dosa becomes crisp. Turn briefly if required.

10. Serve hot with coconut chutney or sambar.

Buy Dinesh Flour Mills Products Used

• Ragi Atta
• Rice Atta
• Suji
• Jeera
• Lahori Namak