Ragi Finger Millet Dosa with Coconut Chutney
Ragi Dosa with Coconut Chutney is a South Indian breakfast delight made with nutrient-rich ragi (finger millet) flour. Ragi dosa is crispy, wholesome, and pairs perfectly with the creamy and aromatic coconut chutney. Ragi is a good source of dietary fiber, iron, and calcium, making this dish a nourishing way to start your day.
INGREDIENTS
Ragi Dosa:
- 1 cup ragi (finger millet) flour
- 1/2 cup rice flour
- 1/4 cup urad dal (split black gram), soaked for 4-6 hours
- 1/2 teaspoon fenugreek seeds (methi seeds), soaked with urad dal
- Salt to taste
- Water, as needed
- Oil or ghee, for cooking
Coconut Chutney:
- 1 cup grated coconut
- 2-3 green chilies (adjust to taste)
- 1 small piece of ginger
- 1/4 cup roasted chana dal (split chickpeas)
- A handful of cilantro leaves
- Salt to taste
- Water, as needed
- Tempering: Oil, mustard seeds, curry leaves, dried red chilies (optional)
INSTRUCTIONS
Ragi Dosa:
In a mixing bowl, combine the ragi flour, rice flour, and urad dal batter. Mix well to form a smooth dosa batter. Add water as needed to achieve a medium-thick pouring consistency.
Add salt to the batter and mix thoroughly. Let the batter ferment overnight or for at least 8 hours, allowing it to rise and develop flavor.
Preheat a non-stick skillet or dosa griddle over medium heat. Grease the surface lightly with oil or ghee.
Pour a ladleful of the ragi dosa batter onto the center of the hot skillet. Use the back of the ladle to spread the batter in a circular motion to form a thin dosa.
Cook until the edges start to lift and the bottom is golden and crisp. Drizzle a little oil or ghee on the top.
Flip the dosa and cook for another minute until the other side is cooked and slightly crispy.
Repeat the process with the remaining batter, greasing the skillet as needed.
Coconut Chutney
In a blender, combine grated coconut, green chilies, ginger, roasted chana dal, cilantro leaves, and salt.
Add a little water and blend to a smooth chutney consistency. Adjust the water as needed.
Transfer the chutney to a serving bowl.
For tempering, heat oil in a small pan. Add mustard seeds, curry leaves, and dried red chilies. Let them splutter and then pour the tempering over the chutney.
Serve:
Serve the Ragi Dosa hot with Coconut Chutney.
Enjoy this nutritious and flavorful dosa with the tangy and aromatic coconut chutney.
TIPS
You can make variations of the chutney by adding ingredients like roasted peanuts, tamarind, or garlic.
Adjust the spiciness of the chutney by adding or reducing the amount of green chilies.
NUTRITION VALUE
- Calories: Approximately 150-200 kcal per dosa (varies based on size and ingredients)
- Carbohydrates: Around 25-30g per dosa
- Protein: About 3-5g per dosa
- Dietary Fiber: About 2-4g per dosa
- Healthy fats from oil or ghee and coconut
- Vitamins and minerals from ragi and coconut
