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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Finger millet or Ragi is originally native to the Ethiopian Highlands . It can be grounded and cooked into cakes, puddings or porridge. Got this recipe from Angie . Ingredients:
1 c finger millet ( ragi ) flour |
1/2 c wheat ( atta ) flour |
1/4 c rice flour ( optional ) |
salt to taste |
1 onion thinly sliced ( optional ) |
1 spring curry leaves sliced ( optional ) |
1 green chilli sliced ( optional ) |
2 to 3 cups water |
Directions:
1. Mix everything in a bowl along with 1 C water .
2. Mix well with your hand to combine .
3. Add more water to make a thin batter .
4. .......................................................
5. Heat a non stick flat pan. Grease it .
6. Sprinkle a spoonful of batter on the pan to get a thin crepe.
7. Wait till the dosai/crepes becomes a little crisp and start to loosen around the edges .
8. Carefully loosen the dosai from the pan and flip.
9. Cook on the other side too .
10. Serve hot with Chutney .
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