Ragi Dosa & Tomato Chutney ( with coconut / without coconut )

Ragi flour - 200 g ( 1 cup )
Urad dal - 50 g ( 1/4 cup )
Onion - 1, finely chopped
Green chilli - 2, finely chopped
Coriander leaves, 2 tablespoon, finely chopped
Salt - 1/2 teaspoon ( or to taste )
85 - 100 ml water ( for final mixing )

Wash and soak urad dal for 6 hours and make a smooth paste in a mixer. Add 1/4 cup water while grinding.

Transfer the urad dal paste to another bowl and mix it with ragi flour and make a batter of dropping consistency with 85 - 100 ml water.

Add finely chopped onion, green chilli, chopped coriander leaves and salt to taste.

Heat a non stick tawa / frying pan. Make the dosa by placing a ladleful ( approximately 100 ml ) of batter on the centre. Cook on both sides. Serve hot with coconut chutney / sambar / tomato chutney....

2 teaspoon oil
2 tomatoes, chopped finely
1 cup ( 100 g ) coconut, grated
3 red chillies
1/4 teaspoon asafoetida ( hing )
1/2 teaspoon salt ( or to taste )

Heat oil in a frying pan. Fry tomatoes until well blended. Add hing and fry for 2 - 3 minutes.

Grind coconut with 3 red chillies to a fine paste. Before taking out, add tomato and salt to taste and make a smooth paste. Do not add extra water. Serve with Ragi dosa.

3 onions, roughly chopped
10 cloves garlic, chopped
1/2 teaspoon red chilli powder
2 pinches turmeric powder
1/2 teaspoon salt ( or to taste )
2 tomatoes, roughly chopped
2 teaspoon oil

Heat oil in a pan. Add chopped onions and garlic. Fry till pink in color.

Add red chilli powder and turmeric powder. Saute on a low heat for 2 minutes.

Add chopped tomatoes and salt. Mix well and fry for 2 - 3 minutes. Do not add water.

Cover with a lid and cook on a low heat for 10 minutes until tomato - onion mixture thickens. Switch off the heat and keep aside for cooling.

Transfer this mixture to a mixer bowl and blend till smooth. Do not add water. Serve with Idli / Dosa .