Ragi and sprouted moong dosa with tomato chutney

Ingredients

• •Sprouted whole green moong: 1 cup (approx. 150 g)
• •Ragi flour (finger millet flour): ½ cup (approx. 60 g)
• •Roasted chana dal: 2 tbsp (for crispness and binding)
• •Ginger: 1-inch piece, roughly chopped
• •Green chilies: 1–2 (adjust to taste)
• •Cumin seeds (jeera): 1 tsp
• •Salt: ¾ tsp (or to taste)
• •Water: ¾ cup to 1 cup (as needed for smooth, pourable consistency)
• •Oil: 1–2 tbsp (for pan-roasting)
• •Ripe tomatoes: 3 medium, roughly chopped
• •Onion: 1 small, roughly sliced
• •Garlic: 3–4 cloves
• •Dried red chilies: 2–3
• •Chana dal (split Bengal gram): 1 tsp
• •Urad dal (split black gram): 1 tsp
• •Tamarind paste: ½ tsp (optional; skip if tomatoes are tangy)
• •Oil: 2 tsp + 1 tsp for tempering
• •Salt: to taste
• •Tempering: ½ tsp mustard seeds, 6–8 fresh curry leaves, pinch of hing (asafoetida)

Method

1. 1

   For chutney

2. 2

   Heat 2 teaspoons of oil in a skillet over medium flame. Add chana dal, urad dal, and dried red chilies; sauté until dals turn light golden.

3. 3

   Add garlic and sliced onions, cooking until translucent.

4. 4

   Stir in chopped tomatoes and salt.

5. 5

   Cook covered for 6–8 minutes until tomatoes break down completely and become soft.

6. 6

   Allow the mixture to cool to room temperature, then blend into a smooth paste using minimal water.

7. 7

   Heat 1 teaspoon of oil in a small tempering pan.

8. 8

   Crackle mustard seeds, add curry leaves and a pinch of asafoetida.

9. 9

   Pour this hot tempering over the blended tomato chutney, stir, and set aside.

10. 10

    For dosa :

11. 11

    Add sprouted moong, ginger, green chilies, cumin seeds, roasted chana dal, and ½ cup water to a blender jar.

12. 12

    Process into a smooth, thick puree.

13. 13

    Transfer to a bowl, whisk in the ragi flour, salt, and remaining water to reach a standard pouring dosa batter consistency.

14. 14

    Heat a seasoned cast-iron skillet or non-stick tawa over medium-high heat. Lightly grease and wipe clean.

15. 15

    Pour a ladleful of batter in the center and spread it outward in circular spiral motions to form a thin crepe. Drizzle ½ teaspoon of oil or ghee along the perimeter and center.

16. 16

    Cook on medium heat for 2–3 minutes until edges crisp and naturally lift from the surface. Flip and cook the reverse side for 30–45 seconds until speckled and cooked through.

17. 17

    Plate immediately while hot and crisp alongside a generous serving of the tangy tomato chutney.