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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.

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Masala Ragi Dosa - SK Khazana

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

  1. 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.
  2. Put red chillies, coriander seeds and fenugreek seeds in a blender jar, add sufficient water and blend into a coarse paste.
  3. Add 1 tsp of this paste to the batter and mix well. Set aside in a warm place to ferment overnight.
  4. 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.
  5. Add curry leaf sprigs, green chillies and onion, mix and saute for 2 minutes
  6. Add asafoetida, turmeric powder and salt and mix well. Add potato cubes, mashing them slightly and mix well.
  7. Cook the mixture for 2-3 minutes, add coriander leaves and lemon juice and mix well. Take it off the heat.
  8. Mix the batter well, adjust salt and mix well.
  9. 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.
  10. Spread potato bhaji evenly and fold in half. Place it on a serving plate.
  11. Make more dosas similarly and serve hot with chutney.
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