Ingredients with Measurements:
- 1 cup Ragi flour
- 1 cup Moong Dal
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon black pepper
- 1/4 teaspoon asafoetida
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon salt
- 2 tablespoons chopped ginger
- 2 tablespoons chopped green chillies
- 1/4 cup chopped coriander leaves
- 2 tablespoons oil
- Water as needed
Special Equipment Needed:
- A grinder
- A non-stick pan
Step-by-Step Instructions:
1. In a grinder, grind the moong dal to a coarse powder.
2. In a bowl, mix the ragi flour, moong dal powder, cumin seeds, black pepper, asafoetida, turmeric powder, salt, ginger, green chillies, and coriander leaves.
3. Add water as needed and mix to form a thick batter.
4. Heat a non-stick pan over medium heat.
5. Grease the pan with a little oil.
6. Pour a ladleful of the batter onto the pan and spread it evenly.
7. Drizzle some oil around the edges of the dosa.
8. Cook for 2-3 minutes until the edges start to brown.
9. Flip the dosa and cook for another 2-3 minutes.
10. Serve hot with chutney or sambar.
Time:
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Temperature: Medium heat
Serving Size: 4-6 servings
Nutritional Information:
Calories: 200
Fat: 5g
Carbohydrates: 30g
Protein: 8g
Substitutions for Ingredients:
- You can use any type of flour instead of ragi flour.
- You can use any type of lentil instead of moong dal.
- You can use any type of herbs instead of coriander leaves.
Variations:
- You can add grated carrots or chopped onions to the batter for added flavor.
- You can add some chopped nuts or seeds to the batter for added nutrition.
Tips and Tricks:
- Make sure the batter is thick enough to spread easily on the pan.
- Make sure the pan is hot enough before pouring the batter.
- Grease the pan with oil to prevent the dosa from sticking.
Storage Instructions:
The batter can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The dosa can be reheated in a pan or in the microwave.
Presentation Ideas:
Serve the dosa with chutney or sambar and garnish with chopped coriander leaves.
Garnishes:
Chopped coriander leaves
Pairings:
Chutney or sambar
Suggested Side Dishes:
Coconut chutney, tomato chutney, onion chutney, or any other type of chutney.
Troubleshooting Advice:
- If the dosa is sticking to the pan, add a little more oil before pouring the batter.
- If the dosa is too thin, add a little more batter to the pan.
Food Safety Advice:
Always use clean utensils and a clean work surface when preparing the batter.
Food History:
Ragi Pesarattu Dosa is a traditional South Indian dish that is believed to have originated in Andhra Pradesh. It is a popular breakfast dish that is served with chutney or sambar.
Flavor Profiles:
Ragi Pesarattu Dosa has a nutty and earthy flavor from the ragi flour, a spicy flavor from the green chillies, and a savory flavor from the cumin seeds and black pepper.
Serving Suggestions:
Ragi Pesarattu Dosa can be served as a breakfast dish or as a snack. It can also be served with chutney or sambar.
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Region: Indian