Ragi Dosa with Tomato Peanut Chutney

Ingredients

• 1 cup ragi flour (120 g)
• 1/4 cup rice flour (30 g)
• 1 cup water (240 ml) for batter
• 1/4 tsp salt
• 2 medium tomatoes (200 g), chopped
• 3 tbsp roasted peanuts (30 g)
• 1 small green chilli
• 1/2 tsp cumin seeds
• 1 tsp oil for dosa + chutney tempering
• Few curry leaves (optional)

Preparation

1. Mix ragi flour, rice flour, salt, and water into a pourable batter; rest 10 minutes.
2. Blend tomatoes, peanuts, chilli, and salt into a smooth chutney; adjust thickness with a splash of water.
3. Heat a non-stick tawa, lightly oil, pour a ladle of batter and spread thin.
4. Cook until edges lift and underside browns; flip briefly if needed, then plate.
5. Optional: temper chutney with cumin and curry leaves in 1/2 tsp oil.
6. Serve 2–3 dosas with a generous spoon of chutney.