Finger Millet Flour (25%), Semolina, Rice Flour, Wheat Flour, Iodized Salt, Hydrogenated Vegetable Oil, Cumin, Pepper Powder, Asafoetida, Dehydrated Green Chilli Flakes and Acidity Regulator (INS 262).
Instructions for use
- Add 600ml water to ragi dosa mix and chopped coriander leaves to make a uniform, smooth paste. Keep aside for 5 minutes.
- Smear the heated pan with oil. Sprinkle 1 cup of batter on pan (sprinkle 40 g of fine chopped onion and sprinkle the batter on that for onion ragi dosa).
- Fry only one side of dosa on medium flame till golden brown.
- Serve hot with coconut chutni, tomato chutni and sambar.