Ragi dosa with tomato chutney

Ingredients

For 2 portions. Tick items as you go — nothing is changed for anyone else.

• 150 g ragi (finger millet) flour
• 30 g rice flour
• 60 g curd (dahi / plain yoghurt)
• 0.5 tsp cumin seeds (jeera)
• 0.5 small onion, finely chopped
• 1 green chilli, finely chopped
• 2 tbsp sunflower oil
• 0.5 tsp salt
• 3 medium tomatoes, chopped
• 1 garlic clove
• 1 dried red chilli
• 0.5 tsp mustard seeds (rai)

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Whisk the ragi flour, rice flour, curd and about 350 ml water into a thin, lump-free batter, and rest for 15 minutes.
2. 2Step 2. Stir in the cumin seeds, onion, green chilli and salt.
3. 3Step 3. For the chutney, simmer the tomatoes and garlic with a splash of water until soft, then blend to a smooth paste and season with salt.
4. 4Step 4. Temper the chutney by heating a little oil, spluttering the mustard seeds and dried red chilli, and stirring into the paste.
5. 5Step 5. Heat a tawa (griddle), pour a ladleful of dosa batter and spread thinly in a circular motion.
6. 6Step 6. Drizzle oil around the edges and cook until crisp and golden underneath, then fold and serve hot with the chutney.

Allergens for your selection

• Contains: Milk

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.