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Enjoy the crispy perfection of Ragi Dosa, a classic South Indian fermented crepe with a golden, lacy texture. This vegetarian breakfast favorite is protein-rich and loved by the whole family.
In a large mixing bowl, combine ragi flour, rice flour, and salt. Stir thoroughly to distribute the salt evenly.
Add yogurt and water gradually, whisking to create a smooth, pourable batter without lumps. The consistency should be slightly thinner than pancake batter.
Fold in chopped onion, green chili, cumin seeds, and chopped cilantro. Mix until the aromatics are evenly distributed. Let the batter rest uncovered for 20 minutes to allow mild fermentation.
Heat a nonstick or cast iron skillet over medium-high heat. When hot, add a few drops of oil and spread it evenly. Pour a ladle of batter onto the center and swirl the pan to create a thin, lacy crepe.
Drizzle a little oil around the edges. Cook uncovered on medium heat until the dosa turns crisp and golden at the bottom (about 2–3 minutes). Lift the edges gently; the crepe should release easily. Flip and cook for 30 seconds more if desired. Serve hot from the pan.
