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Ragi Dosa & Ginger Chutney

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Ragi Dosa & Ginger Chutney

10 Min Instant Ragi Dosa | Finger Milet Dosa | झटपट रागी दोसा | Healthy Recipes | Kunal Kapur Recipe

Cuisine:

Talk about ragi, finger millet, madua, nachni is a millet and to know how it look like watch the clip of my video where I am in a field where ragi is growing.

  • 45 mins
  • Serves 8
  • Medium

Directions

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Ingredients
Ragi flour (finger millet) – 1cup
Rice flour – ¼ cup
Semolina – ½ cup
Curd – ¼ cup
Ginger finely chopped – 2tsp
Green chilli finely chopped – 2tsp
Cumin – 1tsp
Water – 1¼ cup
Salt – ¼ tsp

Ginger Chutney (inji thuviyal or állam pachadi)
Oil – 2 tbsp
Channa dal – 1tbsp
Urad dal – 1 tbsp
Dry red chilli – 4nos
Oil – 2 tbsp
Ginger sliced – 1 cup
Tamarind (seedless) – a small piece
Salt
Jaggery – 1tsp
Water – ¼ cup (approx)

For tempering
Oil – 1tbsp
Mustard seeds – 1tsp
Curry leaves – handful

 

 

Steps

1
Done

For the Batter

In a big bowl, take the ragi flour, mix in the rice flour, semolina and all the other ingredients together. Mix them together well. Keep for resting for about 20 min. Heat a non-stick tawa, sprinkle with some water to check the heat. The water should evaporate quickly. Check the consistency of the batter and add water to adjust to runny consistency. To cook use a flat based katori or ladle to pour the batter over the tawa. Spread the batter quickly using the base of the katori or ladle in a circular motion. Once the batter is half cooked, pour some oil over the dosa. Cook till the batter is cooked and the base has developed a nice golden colour. Flip the dosa and cook on the other side for 10 sec and flip back. Fold the dosa and serve hot with the chutney.

2
Done

For Ginger Chutney

Begin by heating 1tbsp oil in a pan over medium heat. Add in the urad dal, chana dal and dry red chilli. Fry them to light brown colour. Once the colour is achieved, transfer to another container. In the same pan, used to cook the dal, heat some oil over medium flame and add in the ginger and cook for about 5min, Remove from heat add to the container containing the dal. Leave them to cool.

3
Done

Once cool, put in a wet grinder along with a little nob of jiggery and imli. Add seasoning and water and grind to a smooth consistency.

4
Done

For Tempering

In tadka pan heat some oil, Once the oil is hot, add in the mustard seeds, wait for them to splutter and add in the curry leaves. Add this tadka over the chutney.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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