Ragi Dosa with Coconut Chutney

Ingredients

• 1 cup Ragi Flour
• 1/4 cup Urad Dal (Split Black Lentils)
• 1/2 teaspoon Fenugreek Seeds
• 2 cups Water
• 1 teaspoon Salt
• 2 tablespoons Coconut Oil
• 1 cup Fresh Coconut (grated)
• 2 number Green Chilies
• 2.54 cm Ginger
• 1 tablespoon Chana Dal (Split Chickpea Lentils)
• 1/2 teaspoon Mustard Seeds
• 8 number Curry Leaves

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

Instructions

1. 1Soak urad dal and fenugreek seeds in water for 4-5 hours.
2. 2Grind the soaked dal and fenugreek seeds into a smooth paste. Add ragi flour, salt, and water to form a dosa batter consistency. Ferment overnight.
3. 3For the chutney, grind grated coconut, green chilies, ginger, and salt with a little water until smooth.
4. 4For tempering, heat oil in a small pan. Add mustard seeds, chana dal, and curry leaves. Once the mustard seeds splutter, pour the tempering over the chutney.
5. 5Heat a non-stick pan or griddle. Pour a ladleful of batter and spread it into a thin circle.
6. 6Drizzle coconut oil around the dosa and cook until golden brown and crisp on both sides.
7. 7Serve hot with coconut chutney.

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