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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
Cuisine

- Indian

Serves

- 5

Cooking Time

-10-15 Min

Difficulty

- Easy

Preparation Time

- 90 Min

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INGREDIENTS

  • 1 cup urad dal soaked
  • 1 cup rice
  • 2 tbsp soaked fenugreek seeds
  • 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

HOW TO PREPARE RAGI DOSA WITH PEANUT AND COCONUT CHUTNEY

  1. 1

    In the ratio of 2:1 take urad dal and fenugreek seed, and rice, respectively. Soak them and grind them in a blender. Pour the mixture into a bowl add ragi or nachni flour to it. Pour water as required. Add sugar to the batter and whisk it one last time. Leave the batter for 1 hour. After an hour, take the batter and pour it on a warm flat pan and gentle spread it in a circular motion. Pour some oil on the dosa for the glaze. For peanut and coconut chutney: In a blender, take roasted peanuts, lemon juice, chopped green chillies, grated coconut, water, salt and oil. Blend it into a paste. Place the ragi dosa on a plate, along with peanut and coconut chutney.
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