1 cup ragi (nachni / red millet)
1 large sized onion, chopped
2 green chillies, chopped
1 tsp grated ginger (adrak)
1/2 cup chopped coriander (dhania)
salt to taste
oil for cooking
Soak the ragi in water overnight.
Drain and grind to a paste using a little water.
Add the chopped onion, green chillies, ginger, coriander and salt and mix well.
Heat a non-stick tava and grease it with a little oil.
Spread an even layer of the batter to make a 125 mm. (5") dosa.
Cook on both sides till golden brown, using a little oil.Repeat with the rest of the batter.