Masala Ragi Dosa - SK Khazana High in protein, ragi is a very healthy millet which is very good for those recuperating and even growing children This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 31 Aug 2019 in Recipes Course New Update Main Ingredients Finger millet (ragi) flour, Rice flour Cuisine South Indian Course Snacks and Starters Prep Time 7-8 hour Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Masala Ragi Dosa - SK Khazana 1 cup Finger millet (ragi) flour 1/2 cup Rice flour 1/4 cup Split skinless black gram (dhuli urad dal) flour 1 cup Yogurt 2 Dried red chillies seeded 1/2 teaspoon Coriander seeds 1/2 teaspoon Fenugreek seeds (methi dana) to taste Salt to cook Oil to serve Green chuntey Potato bhaji 3 Large potatoes boiled, peeled and cubed 1 tablespoon Oil 1 teaspoon Split skinless black gram (dhuli urad dal) 1/2 teaspoon Mustard seeds 2 sprigs Curry leaves 1 Green chillies chopped 1 Large onion chopped 1/4 teaspoon Asafoetida 1/2 teaspoon Turmeric powder to taste Salt 2 tablespoons Fresh coriander leaves chopped 1 teaspoon Lemon juice Method Take finger millet flour in a bowl, add rice flour and split skinless black gram flour and mix well. Add yogurt and a little water and mix to a smooth batter of pouring consistency. Put red chillies, coriander seeds and fenugreek seeds in a blender jar, add sufficient water and blend into a coarse paste. Add 1 tsp of this paste to the batter and mix well. Set aside in a warm place to ferment overnight. To make the potato bhaji, heat oil in a non-stick pan, add split black gram and saute till it becomes a little golden. Add mustard seeds and let them splutter. Add curry leaf sprigs, green chillies and onion, mix and saute for 2 minutes Add asafoetida, turmeric powder and salt and mix well. Add potato cubes, mashing them slightly and mix well. Cook the mixture for 2-3 minutes, add coriander leaves and lemon juice and mix well. Take it off the heat. Mix the batter well, adjust salt and mix well. Heat a non-stick tawa and wipe the surface of tawa with a damp muslin cloth. Pour a ladle full of batter, spread evenly and drizzle a little oil. Cook for 1-2 minutes. Spread potato bhaji evenly and fold in half. Place it on a serving plate. Make more dosas similarly and serve hot with chutney. #Asafoetida #Coriander seeds #Curry leaves #Dried red chillies #Fenugreek seeds (methi dana) #Fresh coriander leaves #Green chillies #Lemon juice #Mustard seeds #Oil #Potato bhaji #Rice flour #Salt #Turmeric powder #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article