Ragi Dosa

Ingredients

• 1 cup ragi flour
• 1/2 cup semolina (rava)
• 1 tsp cumin seeds
• 1 green chili (sliced)
• 3 Tbsp yogurt (milk or non-dairy, whisked)
• 2 1/4 cups water
• 1/2 tsp salt (or to taste)
• Ghee or oil for cooking

Instructions

1. In a medium-sized mixing bowl, whisk together the dry ingredients. Add yogurt and water. Whisk to combine.
2. Cover the bowl with a tea towel and let it rest for 10-15 minutes.
3. Heat a non-stick pan with 1 tablespoon of oil, on high for two minutes. When the pan is very hot, remove the oil and wipe it dry with a paper towel.
4. With a ladle, stir the batter vigorously for 5 seconds (it tends to separate quickly). Then pour the batter evenly across the pan. It should form a lacy pattern as it makes contact with the pan. Fill in the larger gaps with some batter. Drizzle with 1/2 teaspoon of ghee around the edges and larger holes.
5. Let cook for 2 minutes on high heat until the edges lift by themselves. Run a spatula around the edges to lift. Then use the spatula to flip the dosa.
6. Cook for 30 seconds, then remove to a plate.

Nutrition

• Calories: 245
• Carbohydrates: 39
• Protein: 6
• Fat: 7
• Saturated Fat: 4
• Polyunsaturated Fat: 1
• Monounsaturated Fat: 2
• Cholesterol: 15
• Sodium: 344
• Potassium: 138
• Fiber: 2
• Sugar: 2
• Vitamin A: 21
• Vitamin C: 1
• Calcium: 35
• Iron: 2