INGREDIENTS:
1 cup ragi flour
2 tbsp coconut flour optional
2 tbsp flax seed flour optional
1 cup yogurt
1/4 cup oats flour
1/4 cup channa besan
1/2 tsp ginger
1-2 finely chopped green chilies
1/2 finely chopped onions
1 finely grated carrot
1 tbsp finely chopped cilantro
salt to taste
ghee or oil for shallow frying
DIRECTIONS:
Mix first 4 items with some water to form a very thick batter and leave is aside for 1 hour.
Add the remaining items, 1/2 cup of water and mix well. Add more water if needed to make it similar to or slightly thinner than pancake batter consistency. If it is hard to spread the dosas, it is because the batter may be too thin, thicken it by adding another tsp or so of besan.
For super thin ragi dosas check out Crispy Ragi Dosa
Pour ladleful of batter to make dosas on nonstick or cast iron pan. Add few drops of ghee on top, turn over and cook well for 3 mins on both sides.
You can serve with a spicy chutney such as ridge gourd chutney- brown.
CREDITS/NOTES:
My friend Sumana Balakrishna gave me the idea to use oat flour in dosa batter as a healthier alternative.