Raagi Dosa with Tomato Chutney | Breakfast/Snack | रागी का दोसा बनाने का आसान तरीका | Kunal Kapur

Chef Kunal Kapur Healthy & Diet 40 Mins 4 Servings 500.7K views Oct 17, 2023

Looking to make dosas for your family that are not only crispy and mouth-watering but also come with the promise of Ragi, a superfood? Today I am sharing an exciting recipe for Ragi Dosa with Tomato Chutney made using AASHIRVAAD Ragi Flour that your family will find lip-smacking good and you will have the satisfaction of treating them with something nutritious. Ragi is an excellent source of iron, calcium, and protein, and is also high in dietary fiber. Celebrating the decades-old tradition of consuming nutritious millets in 2023 which is the International Year of Millets. To discover more, visit https://betterwithmillets.com/ Don’t forget to save this recipe, share it with your friends and family, and follow @Aashirvaad to know more about the AASHIRIVAAD range of millet products.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For Dosa Batter

Ragi flour (रागी आटा) - 1 cup
Semolina - (सूजी) - 1 cup
Rice flour (चावल का आटा) - ½ cup
Salt (नमक) - to taste
Pepper powder (काली मिर्च पाउडर) - ½ tsp
Onion, chopped (प्याज़) - ⅓ cup
Ginger, chopped (अदरक) - 1 tbsp
Green chilli, chopped (हरि मिर्च) - 2 nos
Cumin, roasted (भुना जीरा) - 2 tsp
Curry leaves, chopped (कड़ी पत्ता) - handful
Coriander, chopped (ताज़ा धनिया) - handful
Curd (दही) - ½ cup
Water (पानी) - 3 cups approx
Oil (तेल) - for cooking
Tomato Chutney
Oil (तेल) - 2 tbsp
Heeng (हींग) - ½ tsp
Garlic Cloves (लहसुन) - 10-12 nos
Tomato, large (टमाटर) - 7-8 nos
Salt (नमक) - to taste
Curry leaves (कड़ी पत्ता) - handful

For Tempering

Oil (तेल) - 3 tbsp
Mustard (सरसों) - 1 tsp
Dry Red chilli (सूखी लाल मिर्च) - 2 nos
Urad dal (उड़द दाल) - 2 tsp
Chana Dal (चना दाल) - 1 tbsp
Methi (मेथी) - ¼ tsp
Cumin, roasted (भुना जीरा) - 2 tsp
Ginger, chopped (अदरक) - 1 tsp
Green chilli, chopped (हरि मिर्च) - 1 no
Curry leaves (कड़ी पत्ता) -
Kashmiri Chilli powder (कश्मीरी मिर्ची पाउडर) - 4 tbsp

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

To make rich dressings without oil, emulsify soaked peanuts or cashews with hung curd (Greek yogurt) and a pinch of roasted cumin. Dress leafy vegetables only just before serving to retain maximum crispness and vitality.

Recipe FAQs & Expert Advice

How long can I store leftover Raagi Dosa with Tomato Chutney?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.