Ingredients:

Dosa

• Millet ½ cup
• Semolina or Suji or Rava ½ cup
• Rice flour ¼ cup
• Curd ½ cup
• Chopped onion – 1
• Granted Ginger or ginger paste ½ teaspoon
• Cumin seeds ½ teaspoon
• Chopped coriander – 2 tablespoons
• Curry leaves – 10 – 12
• Salt

Peanut chutney

• ½ cup roasted peanut
• ½ cup chickpea
• 4 chili peppers
• ¼ cup lime juice
• ½ teaspoon salt
• 1 cup water

Chutney Tempering

• 3 teaspoon oil
• ½ teaspoon mustard
• ½ teaspoon black gram
• 1 dried chilli, broken
• Few curry leaves

Directions for dosa:

• Take all the ingredients and mix them well.
• Add water to get the consistency of a dosa batter, not too watery or thick.
• Leave the batter aside for 10 minutes.
• Now, heat a dosa tawa. Add oil and let it fume.
• Lower the flame, sprinkle some water, and wipe it with a cloth.
• Then, pour a small ladle of dosa batter on the tava. Spread the batter evenly and let it cook.
• Pour some oil near the edges and in the centre.
• When the dosa edges start to leave the tava, use a flat spatula to flip the dosa.
• Cook the dosa for another minute or till you get the desired texture and colour.
• Serve it hot with coconut or peanut chutney.

Directions for chutney:

• Add peanuts and black gram to a pan and roast for a minute.
• Cool completely, and transfer to a blender
• Add chilli, lime juice and ½ tsp salt.
• Add ½ cup water and blend.
• Add more water as required to blend into a smooth paste.
• Transfer the chutney to a large bowl
• Heat oil for tempering.
• Add mustard, black gram, dried red chilli, curry leaves and let it splutter.
• Pour the tempering over the chutney and mix well.