Take 1 measure of Ragi Dosa Mix and add 1 measure water and mix well. Add 1/2 measure thick curd and mix into smooth batter. Heat a non-stick pan on medium flame. Then smear oil on the surface of the pan. Pour 1 ladle of batter in the centre and spread outward to make thin dosas. Drizzle a teaspoon on oil at the edges of the dosa. Fry until golden brown. Remove the dose with a spatula. Drizzle cool water on the pan before spreading the next dosa. Serve hot with chutney power and ghee.

Take one measure mix. Add 1.5 measures of water and 1- 2 teaspoons od oil. Stir it only gently to eliminate the lumps. Don't whisk the batter. Make it into a lump free batter. Keep aside till the idli plates are ready. Smear idli measures with vegetable oil. Pour batter to 3/4th of each measure. Steam in a cooker without weight for 12 minutes on medium flame until done. Let it cool a bit before removing idlis from the moulds.