Rava Dosa is always my husband`s most favourite breakfast/tiffin/dinner entree. Any day is Rava Dosa day even if I am not able to make his favourite coconut chutney to go with  it. Add  a dash of finely chopped onions and his day is made. Last night I was pretty much stumped on what to make for dinner and when I was rummaging in the pantry I saw the unopened packet of Ragi Flour that my husband had bought from the Indian Store. I gave him an option of Rava Dosa adding ragi flour for health and he welcomed the idea. I had some shallots that I had peeled earlier so I chopped them in to tiny pieces and set them aside. Ragi Rava Dosa with onions was a great healthy dinner/tiffin option. With Molagapodi or Chettinad Onion Tomato Chutney, it was simply divine.

INGREDIENTS:

1 cup Roasted Rava.

1/2 cup Ragi Flour.

1/2 cup All Purpose Flour.

1/2 cup Rice Flour.

1/4 cup of Sour Buttermilk if available.

Approximately 4 cups of water.

2 spoons of Jeera.

1 spoon of Whole Black Pepper .

4-5 Green Chillies finely chopped.

Curry leaves.

1 Tsp finely grated ginger(Optional).

Curry Leaves.

Hing.

Salt.

PREPARATION:

• Mix all the dry ingredients – the flours in a wide mouthed vessel. Add salt and set aside.
• Add requisite water and the sour buttermilk(if available) and use a whisk to mix it in to a smooth watery batter in pouring consistency.
• Keep a seasoning kadai on the stove and add 2 spoons of oil. When its hot add jeera, black pepper, ginger, curry leaves and hing.
• When this is well roasted in the oil add this to the  watery batter and mix well.
• Put the Dosa tava on the stove and pour requisite oil.
• Now sprinkle a little bit of the onions and then pour the dosa batter over it.
• The dosa cannot be spread as in the case of a regular dosa. The ends should be poured first in a circle and the rest of the dosa filled in by pouring.
• Add oil around the edges and slowly turn over to the other side after a few minutes.
• When the dosa is flipped allow a couple of seconds to cook on this side.
• Fold and serve on the plate with Chettinad Tomato Chutney or Coconut Chutney.