Ragi Masala Dosa with Coconut Chutney Recipe

Ragi Masala Dosa with chutney is a match made in heaven to eat.Loaded with protein,calcium and fibre it is extremely healthy and nourishing along with being a yummy delight for kids with a delicious potato stuffing making this an ideal meal or snack for growing children.

Nutritional info

  • 2.5 mcg
    Vitamin A
  • 36.3 gm
  • 10.2 gm
    Total Fat
  • 0.7 mg
  • 1.7 mg
    Vitamin C
  • 264.7 kcal
  • 1.9 gm
  • 41.1 mg
2.0 Flour Tbsp(13.0 gm) Ragi
2.0 Tbsp(26.0 gm) Rice
1.0 Tsp(4.0 gm) Urad Dal
2.0 Tsp(7.0 ml) Oil
20.0 Ml(20.0 ml) Water
0.14 Boiled Diced Cup(25.0 gm) Potato
0.28 Julienne Tbsp(2.0 gm) Onion
0.07 Chopped Tsp(0.15 gm) Green Chilli
0.07 Tsp(0.27 gm) Urad Dal
0.07 Grated Tsp(0.13 gm) Ginger
0.07 Tsp(0.17 gm) Jeera
0.07 Tsp(0.26 gm) Rai
0.07 Tsp(0.17 gm) Haldi
0.57 Number(0.06 gm) Kadi Patta
0.07 Tsp(0.21 gm) Hing
0.07 Tsp(0.31 gm) Salt
0.28 Tsp(0.93 ml) Oil
0.03 Chopped Cup(5.0 gm) Fresh Coconut
0.03 Tsp(0.14 gm) Tamarind
1/8 Chopped Tsp(0.26 gm) Green Chilli
0.06 Chopped Tsp(0.13 gm) Ginger
0.47 Number(0.05 gm) Kadi Patta
0.03 Tsp(0.11 gm) Urad Dal
1/8 Tbsp(1.0 gm) Chana Dal
0.06 Tsp(0.22 gm) Rai
0.03 Tsp(0.13 gm) Salt
0.06 Tsp(0.2 ml) Oil
6.0 Ml(6.0 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 masala, heat 1 tsp oil in a pan.

  • Add 1/4 tsp rai and jeera, and let it crackle.

  • Add 1/4 tsp each of chopped green chilli, black urad dal and 2 leaves of kadi patta.

  • Add 1/4 tsp hing, haldi, and grated ginger

  • Add 1 tbsp julienned onion, 1/4 tsp salt, and 1/2 cup diced cooked potatoes.

  • Mix well until the spices combine well into the masala.

  • 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 1/5 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.