Authentic Ooty Ragi Dosa with Warm Coconut Chutney
Crispy and wholesome finger millet crepes originating from the Nilgiri hills, offering a nutritious and earthy breakfast experience when paired with freshly ground coconut dip.
35min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Combine ragi flour, rice flour, and semolina in a large mixing bowl with salt.
2
Gradually whisk in water to form a thin, lump-free pouring consistency batter.
3
Mix in the chopped onions, green chili, and cumin seeds.
4
Heat a cast-iron skillet on medium-high flame and lightly grease it with oil.
5
Pour a ladleful of batter from the outer edges working inward to form a lacy crepe.
6
Drizzle ghee around the edges and cook until the crust turns crisp and golden brown.
7
Fold gently and serve hot alongside freshly prepared warm coconut chutney.
Ingredients
1 cup ragi flour
1/2 cup fine rice flour
1/4 cup semolina
1 finely chopped onion
1 grated green chili
1 teaspoon crushed cumin seeds
Salt to taste
Water as needed
Ghee or sesame oil for cooking
*This AI-generated recipe may contain inaccuracies.