Ragi Dosa with Coconut Chutney

Method

1. 1

   Mix 1.5 cups ragi flour, ½ cup rice flour, ¼ cup curd, finely chopped onion, green chili, ginger, curry leaves, coriander, 1 tsp cumin and salt.

2. 2

   Add water gradually to a thin pourable batter. Rest 10 mins.

3. 3

   Heat a tawa, smear with oil. Pour a ladle of batter from outside in (instant dosa style); do not spread.

4. 4

   Drizzle ½ tsp oil around edges, cover and cook 1–2 mins till crisp underneath.

5. 5

   Fold and remove. Repeat for remaining batter.

6. 6

   Coconut chutney: blend ½ fresh coconut, 2 tbsp roasted chana dal, 1 green chili, ginger, salt with water. Temper with mustard seeds, urad dal, curry leaves and dried red chili in 1 tsp oil.

7. 7

   Serve dosas hot with the chutney.

Adapted from Hebbar's Kitchen – Instant Ragi Dosa