Ragi Dosa with Peanut and Coconut Chutney

Start your day with power-packed breakfast of Ragi or Nachni Dosa

  • Ragi dosa
  • Breakfast
  • South-Indian
  • healthy
  • peanut and coconut chutney
Cuisine

Indian

Type

Breakfast

Serves

1 to 2

Difficulty

Easy

Cooking Time

10-15 Min

Prep Time

60-90 Min

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Recipe

INGREDIENTS
  • 1 cup urad dal, soaked
  • 1 cup rice
  • 2 tbsp fenugreek seeds, soaked
  • 3 tbsp ragi flour
  • 1/4 tsp sugar
  • Water as required
  • For peanut and coconut chutney:

    • 1 cup roasted peanuts
    • 2 tbsp lemon juice
    • 2 tbsp green chillies
    • 4 tbsp grated coconut
    • Water as required
    • 1 tbsp oil
    • Salt to taste
PREPARATION
  1. In the ratio of 2:1, take urad dal and fenugreek seed, and rice, respectively. Soak them and grind them in a blender.
  2. Pour the mixture into a bowl; add ragi or nachni flour to it.
  3. Pour water as required. Add sugar to the batter and whisk it one last time. Leave the batter for 1 hour.
  4. After an hour, take the batter and pour it on a warm flat-pan and gently spread it in a circular motion. Pour some oil on the dosa for the glaze.
  5. For peanut and coconut chutney: In a blender, take roasted peanuts, lemon juice, chopped green chillies, grated coconut, water, salt and oil. Blend it into a paste.
  6. Place the ragi dosa on a plate, along with peanut and coconut chutney.

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