Ragi Dosa With Coconut Chutney And Sambhar Recipe

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.

Nutritional info

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  • 3.5 gm
  • 316.6 kcal
  • 9.0 gm
    Total Fat
  • 10.4 gm
    Total Fiber
  • 47.0 gm
2.0 Flour Tbsp(12.0 gm) Ragi
2.0 Tbsp(26.0 gm) Rice
1.0 Tsp(4.0 gm) Urad Dal
1/2 Tsp(2.0 ml) Oil
20.0 Ml(20.0 ml) Water
0.06 Chopped Cup(10.0 gm) Fresh Coconut
0.23 Tbsp(3.0 gm) Chana Dal
4.0 Number(0.44 gm) Kadi Patta
0.23 Chopped Tsp(0.49 gm) Green Chilli
1/8 Tsp(0.26 gm) Ginger
1/8 Tsp(0.44 gm) Rai
0.06 Tsp(0.28 gm) Tamarind
0.06 Tsp(0.23 gm) Urad Dal
0.06 Tsp(0.27 gm) Salt
1/8 Tsp(0.4 ml) Oil
12.0 Ml(12.0 ml) Water
1.0 Tsp(5.0 gm) Tur Dal
7.0 Number(52.0 gm) Drumstick
0.04 Diced Cup(4.0 gm) Brinjal
0.04 Diced Cup(5.0 gm) Capsicum
0.04 Chopped Cup(6.0 gm) Tomato
0.29 Grated Tsp(0.6 gm) Fresh Coconut
0.29 Tbsp(4.0 gm) Tamarind
2.0 Number(0.19 gm) Kadi Patta
0.14 Chopped Tsp(0.13 gm) Coriander Leaves
0.14 Tsp(0.25 gm) Sambhar Powder
0.14 Number(0.11 gm) Red Chilly
0.04 Tsp(0.1 gm) Haldi
0.02 Tsp(0.06 gm) Hing
0.04 Tsp(0.15 gm) Rai
0.04 Tsp(0.18 gm) Salt
0.29 Tsp(0.96 ml) Oil
0.14 Cup(35.0 ml) Water
  • 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.

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