Masala Ragi Dosa

Ingredients 

• 1 cup finger millet (ragi) flour
• ½ cup rice flour
• ¼ cup split skinless black gram (dhuli urad dal) flour
• 1 cup yogurt
• 2 dried red chillies seeded
• ½ teaspoon coriander seeds
• ½ teaspoon fenugreek seeds (methi dana)
• Salt to taste
• Oil to cook
• Green chuntey to serve

Potato bhaji

• 3 large potatoes boiled, peeled and cubed
• 1 tablespoon oil
• 1 teaspoon split skinless black gram (dhuli urad dal)
• ½ teaspoon mustard seeds
• 2 sprigs of curry leaves
• 1 green chilli chopped
• 1 Large onion chopped
• ¼ teaspoon asafoetida
• ½ teaspoon turmeric powder
• Salt to taste
• 2 tablespoons fresh coriander leaves, chopped
• 1 teaspoon lemon juice

Method

1. Take finger millet flour in a bowl, add rice flour and split skinless black gram flour and mix well. Add yogurt and a little water and mix to a smooth batter of pouring consistency.
2. Put red chillies, coriander seeds and fenugreek seeds in a blender jar, add sufficient water and blend into a coarse paste.
3. Add 1 tsp of this paste to the batter and mix well. Set aside in a warm place to ferment overnight.
4. To make the potato bhaji, heat oil in a non-stick pan, add split black gram and saute till it becomes a little golden. Add mustard seeds and let them splutter.
5. Add curry leaf sprigs, green chillies and onion, mix and saute for 2 minutes
6. Add asafoetida, turmeric powder and salt and mix well. Add potato cubes, mashing them slightly and mix well.
7. Cook the mixture for 2-3 minutes, add coriander leaves and lemon juice and mix well. Take it off the heat.
8. Mix the batter well, adjust the salt and mix well.
9. Heat a non-stick tawa and wipe the surface of the tawa with a damp muslin cloth. Pour a ladle full of batter, spread evenly and drizzle a little oil. Cook for 1-2 minutes.
10. Spread the potato bhaji evenly and fold in half. Place it on a serving plate.
11. Make more dosas similarly and serve hot with chutney.