Multigrain Rawa Dosa

2 cups wheat semolina/rawa (not dry roasted or soaked)
3/4 cup ragi flour
1/2 cup rice flour
2 cups curd, whipped to a liquid consistency

For garnish

1 tsp ghee or butter
1 green chilly chopped
1 tsp cumin
3 tsp coarsely chopped cashewnuts
Curry leaves
Chopped coriander

Mix the rawa, flours and curd adding only a bit of water as needed to make a smooth thick batter. Add salt and let it stand for half an hour, an hour if possible.

Heat the ghee in a pan, make a tadka with the garnish ingredients except for the coriander and stir in into the batter. Add the coriander. Adjust salt and we are good to make dosas.

Evenly spread out a ladle-full of batter on a hot pan into a thin pancake. These dosas don't need to be covered to be cooked, just wait to flip over until it begins to get lifted from the sides.

Serving idea:

Add crushed black pepper to the batter. And top dosas with sweet mustard sauce. Green fresh coconut chutney is my favourite with this dosa.