Instant Ragi Dosa, Tomato Chutney | South Indian Chutney without Coconut

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For the batter, in a clean bowl mix together ragi flour, semolina, rice flour, salt to taste, black pepper powder, onions, ginger green chillies, roasted cumin, curry leaves, coriander leaves, curd, and water. Whisk it well without any lumps; the consistency should be thin.

Heat a non-stick tawa over high heat. Make sure it's hot before making dosas. Take a ladleful of the batter and pour it onto the tawa evenly. The dosa should be thin.

Drizzle a little oil or ghee over the dosa and around the edges. Cook until the edges start to lift and turn golden brown, and the dosa becomes crisp.

Ragi Dosa is done, serve it with some tomato chutney and enjoy!

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For tomato chutney, in a hot pan, drizzle some oil and sprinkle heeng. Drop in garlic cloves and tomato chunks, sprinkle some salt and curry leaves. Cook it on high heat till it gets a little charred; this will give a nice smokey taste to the chutney. Convert them to a plate and let them cool down. Blend it in a mixer grinder.

For tempering, in a pan, drizzle some oil and add mustard seeds in the hot oil. Let it splatter and then add dried red chillies, urad dal, chana dal, methi dana, ginger, green chilies, and curry leaves. Give them a toss. Drop in kashmiri red chilli powder to the tempering, stir it well, and pour the ground chutney into it. Cook it and reduce it a little.

Tomato chutney is ready to be served.