Ingredients:
1 cup raagi flour
¼ cup whole wheat flour
2 tbs rice flour
½ cup jaggery
3 tbs of fresh scrapped coconut
1 tsp freshly ground cardamom seeds
A pinch of salt
Little ghee
Method:
Heat the jaggery with ½ cup of water.
Let it dissolve, strain it for any impurities.
In a bowl, add in the 3 flours, coconut and caradamom powder.
Add in the jaggery and mix it into a soft dough.
Add more water if needed.
Heat a dosai kal, and do as you would for the raagi urappu adai.
Add little ghee and cook on both sides.
Serve with little butter or as it is.
Note: You can make the batter like a dosa batter,
and also make sweet dosas with the batter.
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