1/2medium sized chopped Onion)Around 1/2 Cup (Optional if you do not eat onion))
1-2green chiliesto taste
Salt to taste
2-3tbspGhee/Clarified Butter for Shallow frying(One can use oil , I like to add ghee in Ragi dosa), For Vegans, use Oil
In a large bowl add in the ragi flour, onion, coriander, chilies and salt.
Slowly add in the water 1/2 cup at a time to make a lump free batter.
We need a runny batter something like, when you turn around the spoon, the dough should not be sticking behind the back of the spoon.
Keep it aside for 10 minutes.
Heat a pan and drizzle some oil.
Once hot, wipe the pan with a clean tissue or cut potato.
On medium heat, pour a big spoonful of batter in the pan, making sure it spreads all over. You would need to be quick as the batter has a tendency to immediately stick. (I could not take a pic, will take it next time).
Swirl your pan if required , so that the batter spreads uniformly all over.
Once you see bubbles appearing, add a few drops of ghee on top and edges.
Slowly the dosa starts cooking and leaving the edges.
Flip and cook on the other side.
Let it cook on the other side for 1-2 mins.
Serve hot with some chutney. I love to enjoy it with my Adrak wali chai (Ginger Tea)
One can make a tadka of Oil, Mustard seeds and Curry leaves and add to the batter. I have skipped here, but do add at times.