Ragi Dosa With Spicy Onion Chutney

BM#14: Day7: "Last but not the least" post for this month's BM run dears.. So enjoy! It is Friday night and it is movie night. Hubby has gone to read bedtime stories for my little son and put him to bed. So I am quickly typing away for this post so I can go pick a movie to watch.
Ragi Dosa is a simple one to make. And it tastes a little better than mud. One might wonder how I can be so sure..Well, when I was young, I have eaten mud(I was partial to Red soil and Clay soil), brick and then some. It continued till I was in sixth grade. And I was doing it without the knowledge of my parents. 
So I know.  To offset the taste of Ragi, one needs a super spicy chutney. And this is where the "Spicy Onion Chutney" comes to play. 

Ingredients:
For the Dosa Batter:

• 3 Cup Finger Millet/Ragi Flour
• 3/4 Cup Shelled Whole Black Gram/Urad Dhal, soaked in water for 3-4 hours
• 2-3 Cups Water for grinding + mixing
• A pinch of Baking Soda
• Salt as needed

Procedure:

• Add the Ragi flour to the wide bowl. Grind the black gram to a fine paste with little water.It gets ground pretty quick and doesn't need much water. Pour it into the bowl.  Make a batter that is neither thick nor runny.Add a pinch of soda(in winter) and little salt. Stir and let it ferment overnight.

• The fermented batter swells a little bit and has an aroma.  

• Take a portion and add water. The batter should be runny but thicker than buttermilk. 

• Grease a tava lightly with oil. Pour a ladle of batter and spread it in a circular motion as you would for the pancake. Spray oil around the edges and over the batter. Cook for a minute on medium flame and flip. 

• Fold and serve with spicy onion chutney and cooling yogurt.

Note:

• The ratio for Ragi Flour to Black Gram is 4:1. Don't go overboard with the gram, because it makes the batter stick in the tava/griddle.
• While the batter doesn't have to double in volume like a normal dosa batter post fermentation, it is better to wait until it is properly fermented(with it telltale odor). Else the batter will stick to the tava/griddle.

Fiery Onion Chutney: 
Ingredients:

• 2 Medium Yellow Onion, Finely chopped
• 1 Stalk Curry Leaf
• 6-8 Tbsp Olive Oil
• 1 Tsp Mustard seeds
• Water as needed
• Salt as needed

For the Masala:

• 7 Dry Red Chili
• 6-7 Small Garlic Cloves (Refer the picture. If using big cloves, use 3)
• 1 Very Ripe Medium Tomato
• 1 Stalk Curry Leaf
• 2 Grated Coconut Balls/ 4 Tbsp Grated Coconut
• 1/2" Ginger
• 1-1/2 Tsp Coriander Seeds
• 1" Tamarind, seed removed

Procedure:

• Add all the ingredients under the Masala section into a blender.

• Grind it to a gritty mixture(90% ground).

• In a pan, heat the oil and add mustard seeds. When they start sputtering, add the chopped onions and curry leaves. Saute till browned.

• Add the ground masala paste to the pan and stir well.

• Add the water and salt as needed. Lid the pan and let it cook on a low-medium flame. Stir periodically.

• About 15-20 minutes later, the mixture starts coming together and a thin coat of oil separates from the  mixture. 

• The chutney is ready. Serve with warm Ragi Dosa.

Other Ragi Specialities from my kitchen: Ragi Hoppers:

Savory Ragi Noodles:

Enjoy!