Ingredients

Ragi ( finger millet)—1/3 cup

Hesaru kaalu ( green gram// sabut moong)—1/2 cup

Rice ( akki )—2 tablespoon

Menthya kaalu ( methi dana//fenugreek seeds)—1 teaspoon

Urad dhal (uddina belle)—1 tablespoon

Jeera (jeerige// cumin seeds)—1 teaspoon

Dry red chillies (ona menasina kayi//lal mirch)—2

Asafoetida (hing//ingu)—1 teaspoon

Fresh ginger (shunti//adarak)—small piece

Curry leaves (karibevu//kadipatta)—few

Fresh grated coconut ( kayi turi //nariyal)—2 tablespoon

Salt—to taste

Sugar—1 teaspoon

Method

Wash the ragi,hesaru kaalu,menthya kaalu,rice,urad dhal in water and soak for about 6 to 7 hours or overnight.

drain the water.

Now transfer the soaked ingredients into the mixer grinder jar.

Add in jeerige,red chillies,ginger,coconut,curry leaves,hing,salt and sugar.

Grind them to a smooth batter adding sufficient water.

The dosa batter must be thick yet must be of pouring consistency.

Do not make the batter very thin ( runny)

Transfer to a bowl and keep it aside for 10 minutes.

Now heat a iron tava or nonstick pan on medium flame.

Grease a little.

Sprinkle little water,when water stops sizzling and evaporates,pour a laddle full of batter and spread it in circular motion.

( if you are making on nonstick pan,no need to sprinkle water).

Drizzle little oil on and around dosa,and cook on medium flame,covering with a lid.

Remove the dosa from ends when it turns little brown.

Serve the hot tasty dosa with chutney,chutney powder or any curry of your choice.