Ragi dosa

I love the ragi dosas at Madras Cafe, and would actually made periodic pilgrimages to Matunga only so I could have it. Then decided I would try making it myself, and on the second or third attempt got it right.
The best thing about this is that you don't have to plan for it in advance. Just mix the flours, let it soak, and you are ready to start pouring!
 

1/2 cup Ragi flour/ Nachani ka atta
1/4 cup rice flour
1 onion chopped fine
1 green chilli chopped fine
1 tsp jeera powder
Salt to taste
Butter milk to make the batter - as much as needed

Mix ragi flour and rice flour. Add buttermilk and stir to make a batter with the consistency of dosa batter. Add onions, chilli and salt.
On a medium hot dosa pan, pour the batter and make dosas. Drizzle oil, and let it cook on both sides on a medium flame. 
Serve with plum chutney, because the flavours really compliment each other.

Tip- To get the dosa right, you have to ensure the temperature of the dosa pan is not too high. If it is, lower the temperature by sprinkling water.