By Nikita Toppo
March 4, 2024
Replace rice flour with finger millet flour and give your dosa a healthy twist. This crispy breakfast goes well with red chilli chutney.
2 cups ragi flour 1/2 cup rice flour 1/2 cup sour curd 3-4 green chillies, finely chopped 1 cup coriander, chopped 1/2 cup onions, finely chopped Salt to taste For tempering: 1 tsp mustard seeds 1 tsp cumin seeds 5-6 curry leaves 1 tsp oil
Mix the both the flour, curd, salt, coriander leaves, chillies and onions in a bowl. Add water to make a batter and set aside for 2 hours.
Heat the oil in a pan and add all the ingredients for tempering. When the mustard seeds starts to crackle, add it to the batter.
Heat a non-stick pan and grease it with oil. Pour a ladleful of the batter and spread in a circular motion to make dosa.
Cook well by pouring a little oil along the edges. Once done, fold the crispy crepe over and serve hot.