Prep: 10 min | Cook: 15 min | Makes: 8–10 dosas

Ingredients

• Ragi flour – 1 cup (120 g)
• Curd – 1 cup (240 g) OR 1 tbsp lemon juice + extra water
• Water – 1 to 1¼ cups (to adjust batter)
• Ginger–green chilli paste – 1 tsp
• Salt – ¾ tsp
• ENO/fruit salt – 1 tsp (add just before cooking)
• Oil/ghee for roasting

Process

1. Whisk ragi, curd, and water to a pourable batter; add salt and ginger–chilli. Rest 5–10 min.
2. Stir in ENO just before cooking.
3. Spread thin on a hot tawa; drizzle oil; cook till crisp. Flip if desired.