Grind onion and green chili to fine paste. Add asefoetide, salt, curd with the ground paste. Mix this with the other ingredients in a vessel by adding little by little water until it's ready with dosa consistency without making lump.
COOKING:
Pour this in the dosa pan. Turn both the sides and serve hot.
TIPS:
Sieving the flour and adding water little by little, would help not making lumps while mixing.
Recipe by Sashi Recipes at https://www.sashirecipes.com/ragi-dosa-kelvaragu-dosai-finger-millet-dosai.html