Ragi Dosa with Peanut and Coconut Chutney
Start your day with power packed breakfast of Ragi or Nachni Dosa
Chef Ranveer Brar's Ragi Dosa with Peanut and Coconut Chutney recipe

- Indian


- 5

Cooking Time

-10-15 Min


- Easy

Preparation Time

- 90 Min


  • 1 cup urad dal soaked
  • 1 cup rice
  • 2 tbsp fenugreek seeds
  • soaked
  • 3 tbsp ragi flour
  • 1/4 tsp sugar
  • water
  • For Peanut And Coconut Chutney :1 cup roasted peanuts
  • 2 tbsp lemon juice
  • 2 tbsp chopped green chillies
  • 4 tbsp grated coconut
  • water
  • 1 tbsp oil
  • salt to taste


  1. 1

    In the ratio of 2:1 take urad dal and fenugreek seed, and rice, respectively.
  2. 2

    Soak them and grind them in a blender.
  3. 3

    Pour the mixture into a bowl , add ragi or nachni flour to it.
  4. 4

    Pour water as required.
  5. 5

    Add sugar to the batter and whisk it one last time.
  6. 6

    Leave the batter for 1 hour.
  7. 7

    After an hour, take the batter and pour it on a warm flat pan and gentle spread it in a circular motion.
  8. 8

    Pour some oil on the dosa for the glaze.
  9. 9

    For peanut and coconut chutney: In a blender, take roasted peanuts, lemon juice, chopped green chillies, grated coconut, water, salt and oil.
  10. 10

    Blend it into a paste.
  11. 11

    Place the ragi dosa on a plate, along with peanut and coconut chutney.
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About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Ranveer Brar


Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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