Ragi Dosa

Ingredients

• 1 cup finger millet (ragi) flour
• 3 cups ready-made dosa batter
• 1 cup yogurt
• Salt to taste
• 2 tablespoons freshly chopped coriander leaves
• 1-2 green chillies, chopped
• 1 inch ginger, chopped
• 7-8 curry leaves
• ½ teaspoon asafoetida (hing)
• 1 cup chopped onion
• Oil for drizzling
• Coconut chutney to serve
• Sambhar to serve
  Tempering
• ½ tablespoon oil
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• ¼ teaspoon asafoetida

Method

1. In a large bowl, add ragi flour, yogurt, and mix well. Adjust the salt, chopped coriander, green chillies, ginger, curry leaves, hing, chopped onion and dosa batter. Mix using hands till well combined.
2. For the tempering, heat a tempering pan, add oil, mustard seeds, cumin seeds, asafoetida and let the seeds splutter. Take it off the heat and add to the batter. Mix well. 
3. Heat a non-stick tawa on high heat, add a ladle of the batter and spread it evenly. Reduce the heat to medium and drizzle a little oil on the dosa. Cook for 1 minute.
4. Flip and cook the other side till cooked completely. Take it off the heat and serve hot with coconut chutney and sambhar.