Ragi Masala Dosa With Coconut Chutney

Soak & blend 2 tbsp rice, 1 tsp urad dal. Ferment it overnight. Mix batter with 2 tbsp ragi flour.

For Dosa

Heat a tawa, and pour 1 ladle batter. Spread it into a round shape. Add 2 tsp oil around the sides and on the dosa and roast. Flip the dosa and roast evenly.

For Masala

Heat 1/4 tsp oil in a pan. Add 1/8 tsp rai and jeera, and let it crackle. Add 1/8 tsp each of chopped green chilli, black urad dal and 1 leaves of kadi patta. Add 1/8 tsp hing, haldi, and grated ginger. Add 1/4 tbsp julienned onion, 1/8 tsp salt, and 1/8 cup boiled potatoes. Mix well until the spices combine well into the masala.

For Chutney

To make the chutney, add 1/8 chopped fresh coconut in a blender jar. Add 1/8 tsp chopped ginger,1/8 tbsp chana dal, 1/8 tsp tamarind paste, 1/8 tsp chopped green chili, and 1/8 tsp salt, sufficient water and blend well.

For Tempering

To prepare the tempering, first, add 1/8 tsp oil. Add 1/8 tsp rai and allow it to crackle. Add 1 curry leaves, 1/8 tsp urad dal and let it all crackle. Add this spluttering tadka on the prepared coconut chutney.