Ragi Dosa with Peanut and Coconut Chutney By Ranveer Brar

Ragi Dosa with Peanut and Coconut Chutney

Start your day with power packed breakfast of Ragi or Nachni Dosa
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Cooking Time

10-15 Min

Meal Type


Preparation Time

90 Min



Rate This Recipe8


  • 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


  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.
  2. 2

    Pour water as required. Add sugar to the batter and whisk it one last time.
  3. 3

    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.
  4. 4

    Pour some oil on the dosa for the glaze.
  5. 5

    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.
  6. 6

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

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