Ragi Onion Dosa With Mint Coriander Chutney Recipe

A combination of calcium-rich ragi flour, rice, and high-protein urad dal, the nutrient-dense and delectable ragi onion dosa is the ideal breakfast option or afternoon snack. Pair it with mint-coriander chutney for a tasty meal.

Nutrition Information per serve

  • 208.6 kcal
  • 35.3 gm
  • 1.7 gm
  • 4.5 gm
    Total Fat
  • 3.1 gm
    Total Fiber
0.11 Chopped Cup(4.0 gm) Pudina
0.05 Chopped Cup(2.0 gm) Coriander Leaves
0.22 Chopped Tsp(0.54 gm) Garlic
0.22 Tsp(1.0 gm) Green Chilli Paste
0.11 Tsp(0.45 ml) Lemon Juice
0.05 Tsp(0.22 gm) Salt
3.0 Ml(3.0 ml) Water
2.0 Tbsp(26.0 gm) Rice
1.0 Flour Tbsp(6.0 gm) Ragi
1.0 Tsp(4.0 gm) Urad Dal
1/2 Chopped Tsp(0.46 gm) Coriander Leaves
2.0 Chopped Tsp(4.0 gm) Onion
1.0 Tsp(3.0 ml) Oil
20.0 Ml(20.0 ml) Water
  • Pour 1 ladle batter on tawa and spread it in a round shape.

  • Add 1 tsp oil and spread on all sides to roast.

  • Add 1.5 tsp of chopped onion and 1/2 tsp of chopped coriander leaves on the dosa.

  • Flip carefully and roast evenly.

  • To make chutney, add 1/2 cup of mint leaves and 1/4 cup of coriander leaves to a grinder jar.

  • Add 1/4 tsp salt, 1/2 tsp lemon juice, and 1 tsp each of chopped garlic and green chilli paste.

  • Add sufficient water and grind to prepare the mint coriander chutney.

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