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Easy Ragi Dosa with Coconut Chutney – Healthy Indian Breakfast

Ragi Dosa is a healthy and gluten free dosa made with Ragi (finger millet) flour, rice flour, onions and spices that will leave your mouth watering for more. Paired with a quick and easy Coconut Chutney, this combination is a classic South Indian breakfast.

This instant Ragi Dosa recipe does not require fermenting, and can be stored in the refrigerator after mixing for a quick hot breakfast. The Coconut Chana Dal Chutney for Ragi Dosa is nutty, spicy, and slightly sweet - it only takes about 5 minutes to make!

Watch our recipe video for step by step instructions on how to make Ragi Dosa and Coconut Chutney. We also included a few pro tips to help you make the perfect dosa! For Ragi Dosa calories and nutrition information, see the recipe card below.

Prep Time40 minsCook Time20 minsTotal Time1 hr
DifficultyBeginner

Ingredients:

RAGI DOSA
Batter:
Ragi Flour (Finger Millet) - 1 cup
Rice Flour - 1/4 cup
Sour Curd / Yogurt - 1/4 cup
Onion - 1 small finely chopped
Green Chili - 1 finely chopped
Coriander Leaves - 2 tbsp finely chopped
Water - 1½ cups
Salt (to taste)
Oil (for cooking)
Batter Tempering:
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/2 tsp
Curry Leaves - 5-7
Oil - 1 tsp
COCONUT CHUTNEY
Chutney:
Coconut - ¾ cup unsweetened dry desiccated
Split Chana daal - 2 tablespoons, roasted
Garlic - 1 clove peeled
Green chili - 1-2
Cumin seeds - ½ teaspoon
Kosher Salt - ½ teaspoon
Sugar optional - 1 teaspoons
Water - 3/4 cup, add more as needed
Lemon juice - 1 teaspoons
Chutney Tempering:
Oil - 1 tablespoon
Mustard Seeds - ½ teaspoon
Asafetida - ⅛ teaspoon
Curry Leaves - 6-8 washed and pat dried
Dried Red Chili - 1 (optional)

Instructions:

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

Ingredients

RAGI DOSA
Batter:
 Ragi Flour (Finger Millet) - 1 cup
 Rice Flour - 1/4 cup
 Sour Curd / Yogurt - 1/4 cup
 Onion - 1 small finely chopped
 Green Chili - 1 finely chopped
 Coriander Leaves - 2 tbsp finely chopped
 Water - 1½ cups
 Salt (to taste)
 Oil (for cooking)
Batter Tempering:
 Mustard Seeds - 1/4 tsp
 Cumin Seeds - 1/2 tsp
 Curry Leaves - 5-7
 Oil - 1 tsp
COCONUT CHUTNEY
Chutney:
 Coconut - ¾ cup unsweetened dry desiccated
 Split Chana daal - 2 tablespoons, roasted
 Garlic - 1 clove peeled
 Green chili - 1-2
 Cumin seeds - ½ teaspoon
 Kosher Salt - ½ teaspoon
 Sugar optional - 1 teaspoons
 Water - 3/4 cup, add more as needed
 Lemon juice - 1 teaspoons
Chutney Tempering:
 Oil - 1 tablespoon
 Mustard Seeds - ½ teaspoon
 Asafetida - ⅛ teaspoon
 Curry Leaves - 6-8 washed and pat dried
 Dried Red Chili - 1 (optional)

Directions

RAGI DOSA
How to make Ragi Dosa batter:
1

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

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

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

How to make dosa batter tempering:
4

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

5

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.

6

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.

7

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

How to cook Ragi Dosas:
8

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

9

2) Lightly spread oil on the pan.

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

10

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

11

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!

12

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.

13

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.

14

7) Flip dosa and cook for about 30 seconds.

15

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

COCONUT CHUTNEY
How to Roast Chana Dal:
16

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

17

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

18

3) Remove from heat and set aside.

How to make Coconut Chutney:
19

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.

20

2) Blend well until you get smooth consistency.

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

21

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

How to make chutney tadka:
22

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

23

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.

24

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.

25

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

26

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

Easy Ragi Dosa with Coconut Chutney – Healthy Indian Breakfast
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One review on “Easy Ragi Dosa with Coconut Chutney – Healthy Indian Breakfast”

Adam says:

This is a gooood combo

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