Ragi dosa with sambar and chutney

Name: Ragi dosa with sambar and chutney
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Ragi seeds; 1/2 cup Rice; 1/2 Urad dal; Salt - to taste; 2 tbsp Oil; 1 cup Fresh grated coconut; 2 tbsp Roasted Bengal gram / chana dal; 8 - 10 Curry leaves; 4 Green chilli; Salt - to taste; 1/4 tsp Black mustard seeds; 1 tsp Oil; sambar; 1 cup Tuvar dal; 1/2 tsp Turmeric powder; 1/2 tsp Red chilli powder; 1 cup Chopped veggie (Brinjal,tomatoes, onion,) -; 1 tsp Imli pulp; 3 cup Water; Salt - to taste; 2 tbsp Sambar powder; 1 tbsp Coconut oil; 2 Dry red chillies; 1 tsp Mustard seeds; 8 - 10 Curry leaves; 1 pinch Hing; 1 tsp Urad dal

Mukti Sahay @muktivijay_203

#CA2025

Mukti Sahay @muktivijay_203

Saved

Ingredients

30 mins

2 servings

Ragi dosa
1 cupRagi seeds
1/2 cupRice
1/2Urad dal
Salt - to taste
2 tbspOil
coconut chutney
1 cupFresh grated coconut
2 tbspRoasted Bengal gram / chana dal
8 - 10Curry leaves
4Green chilli
Salt - to taste
For tempering
1/4 tspBlack mustard seeds
1 tspOil
sambar
1 cupTuvar dal
1/2 tspTurmeric powder
1/2 tspRed chilli powder
1 cupChopped veggie (Brinjal,tomatoes, onion,) -
1 tspImli pulp
3 cupWater
Salt - to taste
2 tbspSambar powder
For the tempering
1 tbspCoconut oil
2Dry red chillies
1 tspMustard seeds
8 - 10Curry leaves
1 pinchHing
1 tspUrad dal

Saved

Steps

30 mins

1

For ragi dosa
Wash and soak ragi seeds, rice and dal for 4 hours.Blend all the ingredients together.Add more water if necessary.
The batter should be relatively thin.
Add salt and covered it for 12 hours fermentation.
Heat non-stick pan to very hot.
Sprinkle some oil till it sizzles and quickly pour a large spoon of batter on it and cover it.
Flip when done on one side.
Enjoy ragi dosa with coconut chutney and sambar
2

For coconut chutney
Dry roast the bengal gram / chana dal.
Fry the curry leaves.
In a blender add fresh coconut,roasted bengal gram / chana dal,green chilli,fried curry leaves,salt and 1/2 cup of water.
Blend to make a paste.
Heat one tsp oil.
Add black mustard seeds to splutter and add in the coconut chutney.
Serve coconut chutney with dosa.
3

SAMBAR
Heat oil add the chopped veggies and saute for 5 - 6 mins.
Pressure cook dal and all the shallow fry veggies,turmeric powder and salt with three cup of water. After one whistle simmer the gas for ten minutes.
After some time we open the cooker lid.
Now we add sambar powder, red chilli powder and imli pulp and mix well.
To temper it with all spices and mix well in the sambar.
Garnish with coriander leaves and serve with dosa