Ragi Dosa with Coconut Chutney

Ingredients

• 2 cups Ragi Flour
• 1/2 cup Urad Dal (Split Black Gram)
• 1 teaspoon Fenugreek Seeds
• 1 teaspoon Salt
• 3 cups Water
• 1 cup Coconut, grated
• 2 number Green Chilies
• 2.54 cm Ginger
• 1 teaspoon Mustard Seeds
• 1 tablespoon Curry Leaves
• 2 tablespoons Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 1/2 cup Urad Dal and 1 teaspoon Fenugreek Seeds. Add enough water to cover generously and let them soak for 4 to 5 hours.
2. 2Drain the soaked urad dal and fenugreek seeds. Transfer them to a blender and grind into a smooth paste. Add the 2 cups Ragi Flour, 1 teaspoon Salt, and 3 cups Water. Mix well until you have a smooth batter with a pouring consistency. Cover the bowl and let the batter ferment in a warm place for at least 8 hours, or overnight.
3. 3For the chutney, combine the 1 cup Coconut, 2 Green Chilies, and 2.54 cm Ginger in a blender. Add a little water and blend until you have a smooth paste. Stir in salt to taste.
4. 4To prepare the tempering for the chutney, heat 2 tablespoons Vegetable Oil in a small saucepan over medium heat (176.7°C / 175°C). Add the 1 teaspoon Mustard Seeds and 1 tablespoon Curry Leaves. Once the mustard seeds begin to splutter, immediately pour this hot tempering over the prepared coconut chutney and stir to combine.
5. 5Heat a non-stick skillet or griddle over medium heat (176.7°C / 175°C). Once hot, pour a ladleful of the fermented ragi batter onto the skillet. Quickly spread the batter in a thin, even circle, about 15.24-20.32 cm in diameter.
6. 6Cook the dosa for 3 to 5 minutes, or until the edges start to lift and the underside is golden brown and crisp. Carefully flip the dosa and cook the other side for about 1 minute more.
7. 7Serve the hot ragi dosa immediately with the prepared coconut chutney.

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