Best Ragi Dosa & Ginger Chutney Recipe

In a big bowl, take the ragi flour, mix in the rice flour, semolina and all the other ingredients together. Mix them together well. Keep for resting for about 20 min. Heat a non-stick tawa, sprinkle with some water to check the heat. The water should evaporate quickly. Check the consistency of the batter and add water to adjust to runny consistency. To cook use a flat based katori or ladle to pour the batter over the tawa. Spread the batter quickly using the base of the katori or ladle in a circular motion. Once the batter is half cooked, pour some oil over the dosa. Cook till the batter is cooked and the base has developed a nice golden colour. Flip the dosa and cook on the other side for 10 sec and flip back. Fold the dosa and serve hot with the chutney.

Begin by heating 1tbsp oil in a pan over medium heat. Add in the urad dal, chana dal and dry red chilli. Fry them to light brown colour. Once the colour is achieved, transfer to another container. In the same pan, used to cook the dal, heat some oil over medium flame and add in the ginger and cook for about 5min, Remove from heat add to the container containing the dal. Leave them to cool.

Once cool, put in a wet grinder along with a little nob of jiggery and imli. Add seasoning and water and grind to a smooth consistency.

In tadka pan heat some oil, Once the oil is hot, add in the mustard seeds, wait for them to splutter and add in the curry leaves. Add this tadka over the chutney.