Crispy Ragi Dosa

Step 1: Prepare the Dosa Batter

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

Step 2: Add Water and Mix

Gradually add 2.5 cups of water to the dry ingredients, mixing continuously with a whisk to ensure there are no lumps and a smooth batter is formed.

Step 3: Incorporate Flavorings

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

Step 4: Rest the Batter

Give the batter a good mix to combine all the ingredients. Let the batter rest for 10 minutes to allow the rava to soak and swell.

Step 5: Re-mix Batter

After 10 minutes of resting, stir the batter again to ensure it's well combined and ready for cooking.

Step 6: Cook the Dosa

Heat a non-stick pan over medium heat. Pour one ladle of batter onto the pan and spread it evenly in a circular motion to form a dosa.

Step 7: Drizzle Oil and Cook

Drizzle some oil around the edges of the dosa. Cook for 3-4 minutes until the dosa turns crispy and golden brown on the bottom.

Step 8: Flip and Finish Cooking

Carefully flip the dosa using a spatula and cook for another minute on the other side until it's lightly browned.

Step 9: Serve Crispy Ragi Dosa

Transfer the crispy ragi dosa to a plate. Repeat the process for the remaining batter. Serve hot with coconut chutney.

• Ensure the batter is of pouring consistency for crispy dosas.

• Resting the batter for 10 minutes helps the rava to soak and prevents a gritty texture.

• Cook on medium heat to achieve a golden brown and crispy texture.

• Add finely grated carrots or cabbage for extra vegetables.

• Substitute green chilies with red chili powder for a different spice level.