How to make Ragi Dosa- Sk Khazana -
Ragi flour makes these dose nutrient rich
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Finger millet (ragi / nachni) flour, Dosa Batter (डोसे का घोल)
Cuisine : South Indian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Beans Thoran Kale Chane Babycorn in Hot Garlic Sauce Pepper Pudina Gravy
Ragi Dosa- Sk Khazana Recipe Card
India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture.
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.
Prep Time : 11-15 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Ragi Dosa- Sk Khazana Recipe
Finger millet (ragi / nachni) flour 1 cup
Dosa Batter 3 cups
Yogurt 1 cup
Salt to taste
Fresh coriander leaves chopped 4 tablespoons
Green chillies chopped 1-2
Ginger chopped 1 inch piece
Curry leaves 12-15
Asafoetida (hing) 1/2 teaspoon
Onion chopped 1 cup
Oil for drizzling
Coconut chutney to serve
Sambhar to serve
For tempering
Oil 3 tablespoons
Mustard seeds 1 teaspoon
Cumin seeds 1 teaspoon
Asafoetida (hing) 1/2 teaspoon
Method
Step 1
Take finger millet flour in a large bowl, add yogurt and mix well. Addt salt, coriander leaves, green chillies, ginger, curry leaves, asafoetida, onion and dosa batter and mix with your hand till well combined.
Step 2
Then stir with a ladle for a little while.
Step 3
For the tempering, heat a tempering pan, add oil, mustard seeds, cumin seeds and asafoetida and let the seeds splutter. Take it off the heat and add to the batter. Mix well.
Step 4
Heat a non-stick dosa tawa on high heat, add a ladle of the batter and spread it evenly. Reduce heat to medium and drizzle a little oil on the dosa. Cook for 1 minute.
Step 5
Flip and cook the other side till cooked completely. Take it off the heat and place on a serving plate. Make more dose in the same way.
Step 6
Serve them hot with coconut chutney and sambhar.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
