Ragi/Raagi Dosa/ Finger millet crepes

Yesterday night I realised that I forgot to soak urad dal and rice to make dosas for todays breakfast and my son M has been pestering me to make dosas for a couple of days now, so I thought of making dosas with the urad and rice flours. But what do u know 'm all out of rice flour but found some raagi flour so I thought why not...........and am  glad I did. Do try these, you won't be dissappointed.

Ingredients:
2 cups raagi flour
1 cup urad dal flour
1/2 cup sooji/bombai ravva
A very small pinch of fenugreek seeds pwd
Salt to taste

Method:

• Mix together the raagi flour, urad flour, sooji, fenugreek seeds pwd . To this add water slowly ( can add warm water if you like). Avoid any lumps.Keep in a warm place over night or 8-10 hrs.
• After fermenting, add salt to taste and water to make it into the dosa batter consistency.
• Heat a griddle or flat pan, take a ladle full of the batter and spread it in a circle (flame should be on low) and add / spray some oil and cook on one side till it turns golden brown, turn with a splatula cook for an other min(medium-high heat).
• Repeat with the remaining batter. 
• Serve with any chutney or pickle.Enjoy!!!
  

Note: The flame should be on low when spreading the dosa batter and on medium-high after adding the oil.
Mix the batter well before making each dosa.Add more water if required.