Lobia Dosa with Lady's Finger Chutney

Ingredients for Lobia Dosa (1 Serving):

•  30g black-eyed beans (lobia), soaked for 8 hours
•  3 tsp rice, soaked for 30 minutes
•  1-2 small green chillies
•  ¼ tsp chopped ginger
•  ¼ tsp whole cumin seeds (jeera)
•  Salt to taste
•  1 tsp oil
•  1 tsp chopped coriander leaves

Ingredients for Lady's Finger Chutney (Approximately 2 Servings):

•  50g lady's finger (okra)
•  10g groundnut (peanuts), roasted and husked
•  1 green chilli
•  1 pod garlic
•  ⅛ tsp jeera
•  Salt to taste
•  ¼ tsp oil

Method:

For Lobia Dosa:

1. Drain the soaked black-eyed beans and rice.

2. In a mixer grinder, combine the soaked rice, drained black-eyed beans, green chillies, chopped ginger, whole cumin seeds, and water. Blend until you have a smooth batter.

3. Add chopped coriander leaves to the batter and mix well.

4. Adjust the batter's consistency by adding salt and water as needed.

5. Preheat a dosa tawa and grease it with a small amount of oil.

6. Pour a ladleful of dosa batter onto the tawa and spread it gently to form a round dosa.

7. Drizzle ½ tsp of oil around the dosa and cook on medium flame until it turns brownish and starts leaving the pan.

8. Fold the dosa and serve hot with lady's finger chutney.

For Lady's Finger Chutney:

1. Dry roast the groundnuts in a pan until they are slightly browned. Let them cool and then remove the husks by rubbing them between your palms.

2. Heat oil in the same pan and add lady's finger (okra). Cook for 5-10 minutes until it becomes tender.

3. Add green chilli and jeera to the pan and cook for a few more minutes. Then, turn off the stove.

4. In a blender or mixer jar, combine the roasted groundnuts, cooked lady's finger mixture, garlic, salt, and a little water.

5. Blend into a smooth paste to make the chutney.

6. Serve the lady's finger chutney with lobia dosa.