Ragi Moong Dosa – a nutritious dosa made with ragi, whole moong and udad dal.
If you are looking for a breakfast that’s healthy, filling, and full of flavor, this Ragi Moong Dosa is just perfect. Made with nutrient-dense ragi (finger millet), protein-rich moong dal, and udad dal, it’s a naturally gluten-free recipe that’s light on the stomach yet keeps you full for hours.
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About Ragi Moong Dosa
Ragi Moong Dosa is a nutritious twist to the regular dosa. This dosa is made using ragi, moong and udad dal. This dosa turns out light, airy, and wonderfully crisp. To make it even better, it’s served with a fragrant Coconut Chana Dal Chutney . Whether you’re looking to add more millets to your diet, searching for a gluten-free breakfast, or simply craving something delicious, this recipe is worth a try.
Step wise recipe with pictures
Wash and soak ragi, moong, urad dal, and methi seeds in enough water for 8–10 hours.
Drain the soaked ingredients and transfer to a mixer jar.
Add a little water and grind to a smooth, fine paste. Transfer the batter to a large bowl, add salt, and mix well. Cover and ferment the batter for 10–12 hours or overnight, until light and airy.
After fermentation, adjust the consistency by adding water if the batter is too thick.
To make the chutney, In a mixer jar, combine coconut, roasted chana dal, green chillies, garlic, tamarind, coriander leaves, salt, and a little water.
Blend to a smooth paste and transfer to a serving bowl.
For tempering, heat oil in a small pan. Add mustard seeds, urad dal, and curry leaves. When they splutter, pour the tempering over the chutney. Mix well.
To make the dosa, Heat a dosa tawa (griddle) on medium heat. Pour a ladleful of batter in the centre and spread in a circular motion to form a thin dosa. Drizzle a little ghee or oil around the edges. Cook until golden and crisp.
Remove from the pan and serve hot with coconut chana dal chutney.
Recipe Card
Ragi Moong Dosa
Ingredients
For Dosa
- 1 cup of ragi (finger millets)
- 1/3 cup of whole moong (green gram)
- 1/3 cup of udad dal (split black gram)
- 1 tsp methi seeds
- salt to taste
For Coconut chana dal chutney
- 1 cup coconut
- 2 tbsp roasted chana dal (daliya/putani)
- 3 green chillies
- 2 cloves of garlic
- a lemon sized ball of tamarind
- 1 cup coriander leaves
- salt to taste
For tempering
- 1 tsp oil
- ½ tsp mustard seeds
- ½ tsp udad dal
- few curry leaves
Instructions
- Wash and soak ragi, moong,urad dal, and methi seeds in enough water for 8–10 hours.
- Drain the soaked ingredients and transfer to a mixer jar. Add a little water and grind to a smooth, fine paste.
- Transfer the batter to a large bowl, add salt, and mix well.
- Cover and ferment the batter for 10–12 hours or overnight, until light and airy.
- After fermentation, adjust the consistency by adding water if the batter is too thick.
- To make the chutney, In a mixer jar, combine coconut, roasted chana dal, green chillies, garlic,tamarind, coriander leaves, salt, and a little water.
- Blend to a smooth paste and transfer to a serving bowl.
- For tempering, heat oil in a small pan. Add mustard seeds, urad dal, and curry leaves. When they splutter, pour the tempering over the chutney. Mix well.
- To make the dosa, Heat a dosa tawa (griddle) on medium heat.
- Pour a ladleful of batter in the centre and spread in a circular motion to form a thin dosa.
- Drizzle a little ghee or oil around the edges.
- Cook until golden and crisp. Remove from the pan and serve hot with coconut chana dal chutney.
Recipe Video
More Ragi Recipes
Sprouted Ragi Set Dosa
Sprouted Ragi Dosa
How to make Sprouted Ragi flour
Ragi Rotti
Instant Ragi Dosa
Ragi Udad Dal Idlis
Ragi Manni
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