Ingredients with Measurements:
- 2 cups ragi flour
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1/2 cup water
- 1/2 cup grated coconut
- 2 tablespoons sesame seeds
- 2 tablespoons roasted peanuts
- 2 tablespoons chopped coriander leaves
- 2 green chillies, finely chopped
- 2 tablespoons tamarind paste
- 2 tablespoons jaggery
- 2 tablespoons ghee
Special Equipment Needed:
- Non-stick pan
- Blender
Step-by-Step Instructions:
1. In a bowl, mix together the ragi flour, salt and olive oil.
2. Gradually add water and mix until a thick batter is formed.
3. Heat a non-stick pan over medium heat and pour a ladleful of the batter onto the pan.
4. Spread the batter evenly and cook for 2-3 minutes until the dosa is golden brown.
5. Flip the dosa and cook for another 2-3 minutes.
6. Remove the dosa from the pan and set aside.
7. To make the chutney, combine the grated coconut, sesame seeds, peanuts, coriander leaves, green chillies, tamarind paste, jaggery and ghee in a blender.
8. Blend until a smooth paste is formed.
9. Serve the dosa with the coconut chutney.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 2 servings
Nutritional Information:
Calories: 590 kcal
Fat: 33 g
Carbohydrates: 57 g
Protein: 11 g
Substitutions for Ingredients:
- Ragi flour can be substituted with any other type of flour such as wheat flour, sorghum flour or millet flour.
- Olive oil can be substituted with any other type of oil such as coconut oil or vegetable oil.
- Tamarind paste can be substituted with lemon juice.
- Jaggery can be substituted with brown sugar or honey.
Variations:
- The dosa can be served with other chutneys such as tomato chutney or mint chutney.
- The dosa can be topped with grated cheese or chopped onions.
Tips and Tricks:
- To ensure that the dosa is cooked evenly, spread the batter as thinly as possible.
- To make the dosa crispier, add a teaspoon of oil to the batter.
Storage Instructions:
The dosa and chutney can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The dosa and chutney can be reheated in the microwave or on the stovetop.
Presentation Ideas:
The dosa and chutney can be served on a plate with a side of pickles or chutney.
Garnishes:
The dosa and chutney can be garnished with chopped coriander leaves or grated coconut.
Pairings:
The dosa and chutney can be served with a side of sambar or rasam.
Suggested Side Dishes:
The dosa and chutney can be served with a side of steamed rice or idli.
Troubleshooting Advice:
- If the dosa is not cooking evenly, reduce the heat and cook for a longer period of time.
- If the dosa is too thick, add a little more water to the batter.
Food Safety Advice:
- Always use clean utensils and surfaces when preparing the dosa and chutney.
- Store the dosa and chutney in an airtight container in the refrigerator.
Food History:
Ragi dosa is a traditional South Indian dish that has been enjoyed for centuries. It is made with ragi flour, which is a type of millet flour that is high in protein and fiber.
Flavor Profiles:
The dosa has a nutty and earthy flavor from the ragi flour, while the chutney has a sweet and tangy flavor from the tamarind paste and jaggery.
Serving Suggestions:
The dosa and chutney can be served as a snack or as part of a larger meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A