Sunday Healthy Breakfast : Finger Millet Dosa With Spearmint And Curry Leaves Chutney!

ragi-dosa-5

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Ingredients:-

For dosa
1. Red millet flour (ragi) – 1 cup
2. Wheat flour – 1/2 cup
3. Green chillies – 1 – 2
4. Finely chopped onion – 1
5. Cumin seeds – 1 tsp
6. Curry leaves – 3 – 4
7. Oil – as required
8. Salt – to taste
For chutney:-
1. Dessicated coconut – 1/2 cup
2. Chopped spearmint – 1/2 cup
3. Curry leaves – 10 to 12
4. Green chillies – 1 – 2
5. Soaked gruel (dalia) or yellow split peas (chana) – 1 tbsp
6. Tamarind – a small piece
7. Ginger – a small piece
8. Turmeric powder – 1/4 tsp
9. Oil – 1 tsp
10. Mustard seeds – 1/2 tsp
11. Split white gram lentil (urad dal) – 1/2 tsp
12. Salt – to taste

Method:-

1. In a bowl mix wheat flour and red millet flour.
2. Add green chilies, chopped onion, cumin seeds, curry leaves, salt and add water till it becomes a thick batter.
3. Heat a non stick pan, and pour a spoonful of batter on it, and add a little oil on the sides.
4. Flip it once a side is done, and cook it from the other side.
5. Make sure that both the sides are golden brown.
6. In a blender pot, add dessicated coconut, spearmint leaves, curry leaves, green chillies, soaked gruel or yellow split peas, Tamarind, ginger, a little bit of water and blend it in the blender till a thick paste is formed.
7. Add salt and turmeric powder and mix well.
8. Heat 1 tsp of oil in a small pan, add mustard seeds and wait till it crackles.
9. Once the turmeric seeds crackle, add split white gram lentil and wait till it becomes rosy brown.
10. Add this to the chutney and mix well.
11. Serve both chutney and the dosa hot.

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