Peel off the onion and chop it finely in to tiny bites. Grate carrot and finely chop coriander leaves. Keep aside till use.

In a wide bowl take ragi flour, rice flour and curds together. Give a quick mix.

Add a cup of water and mix to get thin batter. Add chopped onion, coriander leaves and grated carrot to the batter.

Combine the veggies with batter and check the consistency. If needed add some more water. Heat a dosa griddle and pour the batter just like neer dosa. You need to hold the ladle 2" above the griddle to pour thin dosa.

Cook this dosa covered for about few minutes. Then using a flat ladle, carefully loosen the edges and remove it from griddle. No need to cook the other side.

Soft and healthy ragi neer dosa is ready to serve with chutney and sambar.

Before making every dosa, stir the batter once so that it doesn't settle at the bottom.

Ensure the veggies that you add are very very fine otherwise neer dosa will not be thin.

Like normal dosa, it doesn't need spreading and cooking the other side.