Healthy & Crispy Ragi Moong DosaVeg

1

In a large bowl, combine the ragi (finger millet), green gram dal, and urad dal. Wash the mixture once with water, drain it, then add fresh water and let it soak for 4 hours.

2

After 4 hours, drain the excess water. Transfer half of the soaked mixture to a mixer jar. Add the ginger, green chillies, cumin seeds, and rock salt. Add a small amount of water and grind into a fine batter.

3

Pour the ground batter into a large bowl. Repeat the grinding process with the remaining soaked ingredients (you do not need to add more spices) and mix everything together.

4

If the batter is too thick, stir in a little water to reach the desired dosa batter consistency.

5

Heat a tawa (griddle) over medium flame.

6

Pour a ladle of the batter onto the hot tawa and spread it evenly in a circular motion. Drizzle a little ghee or oil around the edges and over the dosa.

7

Once the bottom is golden and crispy, flip the dosa to cook the other side. Once fully cooked, transfer it to a plate and serve hot with your favorite chutney.