Step-by-Step Instructions

1. 1.Prepare Ragi Dosa Batter

   In a bowl, combine 2 cups of ragi flour and 0.5 teaspoon of salt. Gradually add normal water while stirring continuously to form a thin, lump-free batter. The consistency should be runny, similar to traditional dosa batter, to ensure crispy dosas. Set the batter aside.

2. 2.Sauté Chutney Base Ingredients

   Heat 1 tablespoon of cooking oil in a pan. Add 1 tablespoon each of chana dal and urad dal, and 1 teaspoon of cumin seeds. Sauté for about 1 minute until they turn slightly golden brown. Then, add 10-12 garlic cloves, a small piece of sliced ginger, and 1 medium chopped onion. Sauté until the onions are translucent.

3. 3.Cook Tomatoes and Spices

   Add 3 medium quartered tomatoes and a few coriander stems to the pan. Mix well. Incorporate 5-6 soaked dried red chilies and 0.5 teaspoon of Kashmiri red chili powder. Stir everything together, then cover the pan and cook for a few minutes until the tomatoes soften. Uncover and continue frying until any excess moisture evaporates and the ingredients are well cooked.

4. 4.Grind the Chutney

   Remove the cooked ingredients from the pan and transfer them to a blender jar. Allow the mixture to cool down completely for about 5-10 minutes. Once cooled, grind it into a smooth paste. Transfer the prepared chutney to a serving bowl.

5. 5.Prepare Chutney Tempering

   In a small tempering pan, heat 1 tablespoon of cooking oil. Add 1 teaspoon of mustard seeds and let them splutter. Then, add 2-3 dried red chilies and a few curry leaves. Fry until the chilies are fragrant and the curry leaves are crisp.

6. 6.Finish Chutney

   Pour the hot tempering over the ground garlic tomato chutney in the serving bowl. Mix well to combine all the flavors. The chutney is now ready to be served.

7. 7.Cook Ragi Dosa

   Heat a non-stick tawa until it's very hot. Lightly brush the tawa with oil using a silicone brush. Pour a ladleful of the ragi dosa batter onto the hot tawa and quickly spread it thinly in a circular motion from the center outwards. Cook for 1-2 minutes until the edges start to lift and the dosa appears crispy with many small holes. You can optionally brush a little more oil on top for extra crispiness.

8. 8.Serve Ragi Dosa

   Once the dosa is cooked and crispy, gently fold it in half using a spatula and remove it from the tawa. Place the cooked dosa on a plate. Repeat the process for the remaining batter. Serve the hot and crispy Ragi Dosa immediately with the spicy garlic tomato chutney.