Prep Time : 15 mins
Cooking Time : 15 mins
Serve : 2
INGREDIENTS
Ragi dosa
Ragi seeds - 1 cup
Rice - 1/2 cup
Urad dal - 1/2
Salt - to taste
Oil - 2 tbsp
COCONUT CHUTNEY
Fresh grated coconut - 1 cup
Roasted Bengal gram / chana dal - 2 tbsp
Curry leaves - 8 - 10
Green chilly - 4
Salt - to taste
For tempering
Black mustard seeds - 1/4 tsp
Oil - 1 tsp
Fresh grated coconut - 1 cup
Roasted Bengal gram / chana dal - 2 tbsp
Curry leaves - 8 - 10
Green chilly - 4
Salt - to taste
For tempering
Black mustard seeds - 1/4 tsp
Oil - 1 tsp
SAMBAR
Tuvar dal - 1 cup
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Chopped veggie (Bringal,tomatoes, onion,) - 1 cup
Imli pulp - 1 tsp
Water - 3 cup
Salt - to taste
Sambar powder - 2 tbsp
For the tempering
Coconut oil - 1 tbsp
Dry red chillies - 2
Mustard seeds - 1 tsp
Hing - a pinch
Curry leaves - 8 - 10
Urad dal - 1 tsp
METHOD
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.The batter should be relatively thin.
Add salt and covered it for 12 hours fermentation.
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
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 chilly,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.
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 chilly 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
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