Ragi Neer Dosa #MilletKhazana Sanjeev Kapoor Khazana

Ragi Neer Dosa offers a wholesome and gluten-free choice for those looking to incorporate millets into their diet.

RAGI NEER DOSA

Ingredients

cup finger millet (ragi) flour
1 cups short-grain rice
cup scraped fresh coconut
Salt to taste
Oil for greasing + for drizzling
Chutney
1 cup scraped fresh coconut
cup fresh coriander leaves
2 green chillies
2 garlic cloves
Salt to taste
Tempering
1 tbsp oil
1 tsp mustard seeds
tsp split skinless black gram (dhuli urad dal)
A pinch of asafoetida (hing)
2 dried red chillies, broken
8-10 curry leaves

Method

1. Wash rice with sufficient water for 1-2 times, add sufficient water and soak for 3-4 hours.
2. Drain the rice and put into a blender jar, add coconut, finger millet flour and 2 cups water and blend to a fine paste.
3. Transfer this paste into a large bowl, add 1 cup water, salt and mix well.
4. Heat a non-stick pan and grease it with oil. Pour a ladleful of batter, swirl if required to make a thin disc and discard the excess into an empty bowl. Drizzle oil on the sides, cover and cook from one side for 1-2 minutes. Fold into a triangle and arrange on a plate.
5. To make chutney, put coconut in a blender jar, add coriander leaves, green chillies, garlic, salt and cup water and blend to a smooth paste.
6. To make the tempering, heat oil in a non-stick pan, add mustard seeds and let them splutter.
7. Add split skinless black gram, asafoetida, dried red chillies and curry leaves and saute for a few seconds and take the pan off the heat.
8. Pour the tempering over chutney and mix.
9. Serve ragi neer dosa with prepared chutney.

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