Soak the Finger Millet Flakes in 1 cup water with a pinch of salt for 1 minute.

Drain and soak it again in butter milk for 10 minutes.

Transfer the soaked finger millet flakes along with chilly, ginger, cumin seeds and flax seeds in a grinder jar and grind to a smooth paste.

Add salt and enough water so that the batter is of flowing consistency.

On a heated non stick skillet, pour a ladle full of batter and spread it in a circular motion. You can keep the dosa, thin or thick as per your choice. Drizzle few drops of ghee on the sides of the dosa.

Cook the dosa on low to medium flame until crisp and cooked well from both sides.

Repeat with the remaining batter.

Serve hot with chutney, sauce or just gunpowder.