Wheat dosa and groundnut chutney

I am not an ardent fan of rotis and I felt like eating dosas. Mom used to prepare wheat dosas with coconut chutney as breakfast often. I love it when she adds coriander, onions and cumin seeds to it.
   Unfortunately I didn't have roasted chana dal for chutney so I made it with peanuts. But the recipe is different to normal coconut chutney.

Wheat dosa:
Ingredients:
Wheat flour- 3 cups
Rice flour-1 cup
Salt to  taste
Water to make batter

To mix
Cumin seeds-1 teaspoon
Coriander leaves- a bunch
Onions-1 no ( finely chopped)

Method
   In a wide vessel, add wheat flour,rice flour and a cup of water with salt and mix well. Make sure that no lumps are formed. To get rid of lumps, press them against sides of the vessel with a flat spatula. Add water to get a batter consistency.
In a nonstick hot tawa, pour one ladle of prepared dosa batter and make dosas till crisp. No need to add oil.
   Can garnish with onion, cumin seeds, coriander leaves. Add little oil to cook onions.
    Good for diabetics.

Groundnut chutney:
Ingredients:
Peanuts-1 cup
Garlic- 3 cloves.
Green chilies-4 nos
Coconut- 1/4 cup.
salt to taste

Method:
Grind all the ingredients together in to a coarse paste in a blender. Add water if required to get a desired consistency. Can temper with mustard seeds and curry leaves. But I didn't as I didn't want to add more oil as coconut and peanuts have more oil content.

Serve wheat dosas with  ground nut chutney.