Instant Ragi Dosa

In a large mixing bowl combine ragi flour semolina rice flour curd salt slowly whisk in 3 cups of water to ensure there are no lumps

Add chopped onion ginger green chilli cuminseed curry leaves coriander leaves mix well

The batter should be thin and watery similar in consistency to buttermilk

Let the batter rest for 10 minutes

Heat a nonstick tawa on medium high heat

Sprinkle a few drops of water on the tawa to check if it’s hot enough then wipe it clean with a cloth

Stir the batter thoroughly as the ragi flour tends to settle at the bottom

Pour a ladle full of the batter on to the hot pan starting from the outer edges and then fill it inside drizzle some oil around the edges

Cook on a medium flame for about 2 minutes until edges turn golden and crispy flip it and let it cook for another 30 seconds

Serve hot and crispy instant Ragi dosa with coconut chutney