RAGI DOSA-ONION CHUTNEY

Ragi dosa

1 cup white urad dal

1 cup ragi flour

1 cup butter milk

1 cup curry leaves

1 tsp cumin seeds

salt to taste

Method

Wash and soak urad dal for 2hours in 2 cup of water.

Drain excess water and grind it into smooth paste.

Add ragi flour, cumin seeds, curry leaves, butter milk and salt to the urad dal batter.

Mix without any lumps and allow the dough to ferment.

Once fermented pour(just spred over the pan) one scoop of dosa batter on hot flat pan and add some oil around dosa to cook.

Tasty ragi dosa is ready now.

Onion chutney

2 big red onions(roughly chopped)

2 tomatoes(roughly chopped)

2 red chilly

1 inch tamarind

3 garlic cloves

salt to taste

2 tbsp. gingelly oil

10 curry leaves

1 tsp asafoetida powder

1 tsp mustard seeds

1 tsp turmeric powder

1 tsp jiggery Powder

Method

Grind onion, tomato, red chilly, tamarind, garlic clove and salt into fine paste.

Heat oil in pan add mustard seeds.

Add curry leaves, asafoetida  powder, grind paste and turmeric powder.

Check for salt and close cook on low flame.

Once the oil floats on top of chutney add jaggery powder and put off the flame.