Ragi and moong dosa with curd

Ingredients

• 40 g ragi (finger millet) flour
• 120 g split moong dal (dry)
• 200 g plain yogurt (curd)
• 40 g onion
• 6 g olive or vegetable oil
• cumin, green chilli, soak moong 4 hours

Method

1. Grind soaked moong with chilli and cumin, then mix with ragi flour into a thin batter.
2. Spread on a hot pan, sprinkle onion and cook until crisp.
3. Serve with chilled curd.

Nutrition calculated per serving from standard food composition tables (USDA FoodData Central, UK CoFID). Brands and cooking vary.