Step 1: Prepare the dry mix

In a large bowl, combine 1/2 cup ragi flour, 1/4 cup rice flour, 1/4 cup rava, and salt to taste. Mix these dry ingredients well using a whisk.

Step 2: Add water and mix

Gradually add 1 cup of water to the dry ingredients, mixing continuously with a whisk to ensure there are no lumps and a smooth batter begins to form.

Step 3: Achieve thin batter consistency

Continue adding the remaining 1.5 cups of water gradually, mixing until the batter is thin and has a consistent, pourable texture.

Step 4: Incorporate fresh ingredients

Add 1 small chopped onion, 1/8 tsp asafoetida, 1/2 tsp cumin seeds, 1 tsp ginger, 1 tsp green chili, 4-5 curry leaves, and 2 tbsp coriander leaves to the batter. Stir well to combine all ingredients.

Step 5: Rest the batter

Let the batter rest for 10 minutes to allow the rava to soak and the flavors to meld.

Step 6: Prepare to cook

After 10 minutes, give the batter another good stir. Heat a pan and ensure it's hot before pouring the batter.

Step 7: Cook the dosa

Pour one ladle of batter onto the hot pan, spreading it evenly to form a thin dosa. Drizzle some oil around the edges.

Step 8: Flip and finish

Cook the dosa for 3-4 minutes until the bottom is golden brown and crispy. Carefully flip it and cook the other side for 1-2 minutes until done.

Step 9: Serve

Remove the crispy ragi dosa from the pan and serve hot with coconut chutney.

• Ensure the batter is thin for crispy dosas.

• Adjust green chilies and ginger according to your spice preference.

• Resting the batter helps the rava to soak and makes the dosa crispier.

• Add grated carrots or finely chopped bell peppers for more vegetables.

• Replace some water with buttermilk for a slightly tangy flavor.