Ragi Dosa with Coconut Chutney

Rinse 200g ragi, 50g urad dal, 5g fenugreek seeds, and 20g poha separately.

Soak the rinsed ragi, 50g urad dal, and fenugreek seeds together in enough water for at least 6 hours. Soak the rinsed poha separately in a small amount of water for 20 minutes before grinding.

Drain the soaked ragi, 50g urad dal, and fenugreek seeds. Combine them with the soaked poha in a wet grinder or high-speed blender.