Easy Ragi Dosa with Coconut Chutney – Healthy Indian Breakfast

RAGI DOSA

How to make Ragi Dosa batter:

1) In a large mixing bowl, add 1 cup ragi flour, 1/4 cup rice flour, 1 finely chopped green chili, 1/4 cup curd, 1½ cups water and a pinch of salt.

2) Mix well with a whisk. Set the batter aside for 30 minutes to rest.

PRO TIP: The dosa batter should have a thick but runny consistency. If required, add more water to make sure it isn't too thick.

3) Add 1 small finely chopped onion and 2 tbsp chopped coriander leaves and stir to mix well.

How to make dosa batter tempering:

1) In a small pan, heat 1 tbsp oil over medium high heat.

2) Add 1/4 tsp mustard seeds. When they begin to crackle, turn off the flame. Add 1/2 tsp cumin seeds and swirl in the pan.

3) Add 5-7 fresh curry leaves (washed & dried). Mix and saute for about 30 seconds.

PRO TIP: Be careful! The oil will splatter when curry leaves are added.

4) Pour tempering over the batter mixture and mix well.

How to cook Ragi Dosas:

1) Heat a tawa, griddle, or non-stick pan over medium flame until hot.

2) Lightly spread oil on the pan.

PRO TIP: Water droplet should boil / evaporate immediately on the pan.

3) Mix dosa batter well before each scoop. One ladle full of mixed batter for each dosa.

4) Hold the ladle a few inches above the pan, and pour batter in a circular motion from the center to the edges.

PRO TIP: Try to pour the batter evenly. It is ok if there are a few gaps!

5) Drizzle 1 tsp of oil or ghee over the top of the dosa. Swirl the oil over the top of the dosa, making sure to cover the lightly colored spots.

6) Cook for about 2 minutes, or until the edges begin to lift from the pan.

PRO TIP: Slowly slip the spatula under the dosa, starting with the edges first. If it is stuck to the pan, let it cook a bit longer.

7) Flip dosa and cook for about 30 seconds.

8) Transfer to a serving plate and serve hot with Coconut Chutney!

COCONUT CHUTNEY

How to Roast Chana Dal:

1) Add 2 tbsp of split dried chana dal to a small pan over medium heat.

2) Mixing often, roast the chana dal for 5-7 minutes until they turn lightly golden brown with a nutty aroma.

3) Remove from heat and set aside.

How to make Coconut Chutney:

1) In a blender, add 3/4 cup dried coconut, 2 tbsp roasted chana dal, 1 clove of garlic, 1-2 green chilis, 1/2 tsp cumin seeds, 1 tsp sugar, 1/2 tsp salt, 1 tsp lemon juice and 3/4 cup water.

2) Blend well until you get smooth consistency.

PRO TIP: Too thick? Add more water to get your desired consistency.

3) Pour the chutney into a serving bowl and set aside.

How to make chutney tadka:

1) In a small pan, heat 1 tbsp oil over medium high heat.

2) Add 1/2 tsp mustard seeds and 1 dried red chili. When the mustard seeds begin to crackle and pop, turn off the flame. Add a pinch of asafetida and swirl in the pan.

3) Add 6-8 fresh curry leaves (washed & dried). Mix and saute for about 30 seconds.

PRO TIP: Be careful! The oil will splatter when curry leaves are added.

4) Pour tempering over the chutney. Stir together when ready to serve.

Notes vegan & dairy-free: substitute ghee with oil; substitute yogurt with vegan yogurt