Take the ragi flour, wheat flour, chopped onions, green chilli, plucked curry leaves, cumin seeds and salt in a bowl.
Add enough buttermilk or water to prepare a thin batter. Heat oil in a dosa pan and pour the batter as is done for rava dosa.
Drizzle some more oil and cook both sides on medium flame.
Serve hot with milagai podi.
Recipe and Image courtesy: Rak`s Kitchen
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.