Ingredients

• 2 cups Bilva Naturals Ragi Dosa Batter
• 2 tbsp oil
• For chutney:
• 1 cup fresh grated coconut
• 2 green chilies
• 1 inch ginger piece
• 2 tbsp roasted chana dal (optional)
• Salt to taste
• For tempering:
• 1 tsp mustard seeds
• 1 tsp urad dal
• Few curry leaves
• 1 tbsp oil

Instructions

1. 1For the dosa:
2. 2Heat a non-stick dosa tawa on medium-high heat.
3. 3Pour a ladle of ragi dosa batter in the center and spread in a circular motion.
4. 4Drizzle oil around the edges and cook until the bottom is golden brown.
5. 5Flip and cook the other side briefly.
6. 6Fold and set aside.
7. 7For the chutney:
8. 8Grind coconut, green chilies, ginger, roasted chana dal, and salt with a little water to make a smooth paste.
9. 9For tempering, heat oil in a small pan.
10. 10Add mustard seeds and let them splutter.
11. 11Add urad dal and curry leaves, and fry until golden.
12. 12Pour the tempering over the chutney and mix well.
13. 13Serve the ragi dosas hot with coconut chutney.