Ragi dosa

Ragi dosa
1 cup ragi (Finger millet) flour (i used sprouted ragi flour)
1/4 cup rice flour
Salt to taste
A bit of asafoetida
3 tbsp buttermilk
Finely chopped green chillies and cumin seeds(optional)
Oil

Mix all the ingredients together to get a batter which is a bit thinner than normal
dosa batter.

Let it aside for 10 minutes. Heat tava and spread out a big ladle of batter in an
ciruclar manner. Spread a little oil in the corners and cook for a minute. Turn it
and cook on other side as well. If the dosa is not soft, then it requires more water.

Serve hot with chutney and sambhar.