Ingredients
- Ragi flour
- Semolina
- Maida
- Rice flour
- Buttermilk
- Water as required
- Salt to taste
- Green chilies
- Cumin seeds
- Coriander leaves
- Curry leaves
- Oil as required
Method
- Mix all the above ingredients (excluding oil) in a large bowl. Add enough water to form a runny batter like thick buttermilk.
- Pre-heat an iron tawa on high for a minute. Do the water test (sprinkle few drops of water over the hot tawa such that it sizzles) and reduce heat. Pour a ladle full of dosa batter from the outward base of the tawa in a circular motion. Fill the gap in the middle with dosa batter. Don’t drop batter like a thick lump but pour all over, evenly, filling the gaps.
- Drizzle 1-2 tsps of oil along the edge of the dosa and the gaps in the middle.
- Increase heat to medium flame and let the dosa cook for around 2 to 3 mts. If you want a slightly softer dosa, remove the dosa at this point. For a crisper dosa, increase flame to high and let the dosa roast for a half a minute or so
- Remove to a serving plate and serve with sambar, chutney or podi of your choice.
