RAGI MASALA DOSA

Prep Time : 45 mins
 Cooking Time : 60 mins
 Serve : 2

 INGREDIENTS
 Ragi flour - 1 cup
 Rice flour - 1/2 cup
 Besan - 2 tbsp
 Butter milk - 1 cup
 Salt - to taste
 Cumin seeds - 1/4 tsp
 Chopped green chilly - 2
 Chopped onion - 1 medium size
 Coriander leaves - 1 tbsp
 Oil - 4 tbsp
 For stuffing
 Boiled potatoes - 4 big
 Soak chana dal/gram lentil - 1 tsp
 Mustard seeds - a pinch
Cumin / jeera seeds - a pinch
 Red chilli powder - 1 tsp
 Turmeric powder - 1/2 tsp
 Chopped onion - 1
 Ginger,garlic paste - 1 tsp
 Chopped green chilly - 2
 Chopped coriander leaves - 1 tsp
 Curry leaves - 6 - 7
 Oil - 2 tbsp
 Salt - to taste

 COCONUT CHUTNEY
 INGREDIENTS
 Fresh grated coconut - 1 cup
 Roasted Bengal gram / chana dal - 2 tbsp
 Curry leaves - 8 - 10
 Green chilly - 4
 Salt - to taste
 For tempering
 Black mustard seeds - 1/4 tsp
 Oil - 1 tsp

 SAMBAR
 Tuvar dal - 1 cup
 Turmeric powder - 1/2 tsp
 Red chilli powder - 1/2 tsp
 Chopped veggie (Bringal,tomatoes, onion,) - 1 cup
 Imli pulp - 1 tsp
 Water - 3 cup
 Salt - to taste
 Sambar powder - 2 tbsp
 For the tempering
 Coconut oil - 1 tbsp
 Dry red chillies - 2
 Mustard seeds - 1 tsp
 Hing - a pinch
 Curry leaves - 8 - 10
 Urad dal - 1 tsp

 METHOD
 For ragi dosa
 Take a bowl combine besan, ragi flour, rice flour,salt and buttermilk
 Make a smooth batter.
 Batter is not so thick add onion,green chilly,cumin seeds and coriander leaves and mix it well
. Heat non stick pan to very hot.
 Sprinkle some oil till it sizzles and quickly pour a large spoon of batter on it and cover it.
 Flip when done on one side.
 Heat oil in a wok.
 Add mustard seeds and cumin seeds to crackle.
 Add onion n saute for one to two mins.
 Add soaked chana dal /gram lentil,curry leaves.
 Add turmeric powder ,red chilly powder,ginger garlic paste and 2 tbsp water and mix well.
 Add potatoes and salt and cook for 2 mins
. Garnish with coriander leaves.
 Now stuffing is ready.
 Add potato masala of the dosa. Wrap it.
 Serve them hot with chutney and sambar.
 Enjoy ragi flour dosa with sambar and coconut chutney.
 Coconut chutney
 Dry roast the bengal gram / chana dal.
 Fry the curry leaves.
 In a blender add fresh coconut,roasted bengal gram / chana dal,green chilly,fried curry leaves,salt and 1/2 cup of water .
 Blend to make a paste.
 Heat one tsp oil.
 Add black mustard seeds to splutter and add in the coconut chutney.
 Serve coconut chutney with dosa.
 For sambar
 Heat oil add the chopped veggies and saute for 5 - 6 mins.
 Pressure cook dal and all the shallow fry veggies,turmeric powder and salt with three cup of water. After one whistle simmer the gas for ten minutes.
 After some time we open the cooker lid .
Now we add sambar powder, red chilly powder and imli pulp and mix well.
. To temper it with all spices and mix well in the sambar
. Garnish with coriander leaves and serve with dosa