Makes 5 roll ups
- Roasted ragi flour – 1 cup
- Roasted fine rice flour – 1/4 cup ( I used Pathiri podi)
- Urad dal – 1/2 cup
- Thick curd – 1/2 cup
- Water as needed
- Salt – 1 to 1.5 tsps.
- Baking soda – 1/4 tsp.
- Coconut oil – as needed to make the dosas
For the filling:-
- Coconut oil – 1 tbsp.
- Onion- 4 numbers, medium; finely chopped
- Salt to taste
- Greenchilly – 3 numbers, finely chopped
- Tomato – 2.5 numbers, medium; finely chopped
- Grated coconut – 3/4 cup
- Roasted white sesame seed powder – 2 tbsps. (level)
- Lime juice – 1 tsp. or as per taste
- Cilantro – 1/2 cup; finely chopped
- Soak the urad dal for 4-5 hours.
- For the filling, heat 1 tbsp. of coconut oil in a wok and add the finely chopped onions, greenchillies and salt. Cook for 2 minutes on medium heat or till the onion turns translucent.Add the chopped tomatoes, coconut, cilantro, salt and mix. Switch off heat. Add the roasted sesame powder and lime juice and mix. This is the filling. Divide the filling into 5 equal portions and keep aside.
- To make the batter, grind the soaked urad dal to a very smooth and fluffy paste. Keep aside for 10 minutes. Mix together the urad dal paste, ragi flour, rice flour, thick curd and salt. Add enough water to make the batter of spreading consistency. Sprinkle the baking soda all over the batter (don’t put the whole baking soda at one place) and mix really well with a whisk for 2 minutes so that the dosas turn out really fluffy.
- Heat a tawa till it becomes medium hot. Pour a ladleful of batter and spread it out thinly as you do for a ghee roast dosa. Drizzle oil along the sides of the dosa. Cover cook till the bottom side of the dosa is nicely coloured. Place one portion of the filling in a row & roll the dosa.
- Repeat with other portions of the dosa batter and filling.
- Serve this piping hot.