Ragi Moong Dosa
a nutritious dosa made with ragi, whole moong and udad dal.
Servings 10 dosas
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.