Step-by-Step Instructions

1. 1.Prepare the Ragi Dosa Batter

   In a bowl, add 1 cup of Ragi/Finger Millet flour and salt as needed. Add approximately 2.5 cups of water. Mix well to ensure there are no lumps, creating a watery batter. Add 1/2 finely chopped onion and 1 big grated carrot to the batter. Mix everything well until combined. The batter should be watery for crispy dosas.

2. 2.Prepare the Creamy Coconut Chutney

   In a blender, add 1.5 inch ginger piece, 1 green chilli (adjust to taste), 3 tablespoons of fried (Bengal) gram, 1 cup of grated coconut (frozen can be used), and salt as needed. Add 1/2 cup of water (or as needed) and grind all ingredients into a fine, creamy paste.

3. 3.Prepare the Chutney Tadka

   In a small pan, heat 2 teaspoons of oil. Add 1 teaspoon of mustard seeds, a pinch of asafoetida, and a few curry leaves. Fry until the mustard seeds splutter and curry leaves are crisp. Add the prepared tadka to the ground coconut chutney and mix well before serving.

4. 4.Cook the Ragi Dosas

   Heat a tawa (griddle). Before pouring each dosa, mix the Ragi batter well as the flour tends to settle down. Pour the watery batter onto the hot tawa, starting from the outer part and then drizzling towards the inner part to cover the surface. Add a little oil or ghee around the edges and on top of the dosa. Cover the dosa and cook for about 2 minutes until you see a color change, indicating it's cooked properly. Gently remove the dosa from the corners first, then turn it over. Cook the other side for about 1 minute. Transfer the cooked dosa to a plate. Serve the healthy Ragi Dosa hot with the creamy coconut chutney.