These iron and calcium-rich, Ragi Dosa are delicious and healthy, served well with authentic vegetables loaded with nutritious sambar and coconut chutney to make a complete breakfast.
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Heat a tawa, and pour 1 ladle batter.
Spread it into a round shape.
Add 1 tsp oil around the sides and on the dosa and roast.
Flip the dosa and roast evenly.
To make the chutney, add 1 tbsp chopped fresh coconut in a blender jar.
Add 1/2 tsp chopped ginger, 1 tbsp chana dal, 1/4 tsp tamarind paste, 1 tsp chopped green chili, and 1/4 tsp salt.
Add white sesame seeds, add sufficient water and blend well.
To prepare the tempering, first, add 1/2 tsp oil.
Add 1/5th tsp mustard seeds and allow it to crackle.
Add 4 curry leaves, 1/4 tsp urad dal and let it all crackle.
Add this spluttering tadka on the prepared coconut chutney.
To prepare sambhar, in a saucepan, add 1 tbsp tamarind pulp, 7 drumsticks, 1/4 cup each of diced capsicum, brinjal, and 3 tbsp chopped tomato.
Add 1 tsp sambhar powder, 1/4 tsp salt, 1 cup water, mix, and cook well.
Add 1/4 tsp haldi,1 cup cooked tur dal and mix well.
To temper sambhar, heat 1 tsp oil.
Add 1/4 tsp each of rai, hing, red chilly and 12 leaves of kadi patta.
Saute well, add tempering in the sambhar.
Garnish with 1 tsp chopped coriander leaves and 2 tsp grated fresh coconut.
Add mixed white and black sesame seeds and mix well.