Ragi Dosa with Paneer Bhurjee
Dosa, the word itself brings a tingle in my ears and heart. And what more I can wish for if it’s a healthy version too.
This is the first time I have made this dish. And I must say I became a fan the moment I had the first bite of this scrumptious dosa. And my son, who otherwise hates the word Dosa, polished off 3 dosas, which means this recipe is here to stay in my kitchen.
Instant ragi dosa is made by using ragi flour and rice flour. It comes out crispy and tasty. This dosa can be made instantly.
This is a really quick, easy and healthy variety of Dosa. Ragi is also known as Finger millet or Red millet or Nachni.
Ragi is a whole grain that is gluten-free and a staple in South India.
It is rich in fiber that helps with weight loss.
It's packed with calcium, good carbs, ammino acids and Vitamin D.
It helps in Controlling Diabetes.
It Reverts Skin Ageing and Battles Anemia too.
HIGHLIGHTS OF THIS DISH
Easy and Quick to make
High in Proteins, Iron, Vitamins and Minerals.
Can be served as both-Appetizer or Main course.
Healthy and apt for kids and diabetic patients.
INGREDIENTS:FOR RAGI DOSA
Ragi flour- 1 cup
Rice flour- 1/4th cup
Curd/ Yogurt- 1/4th cup
Green chilis- 2, chopped
Curry leaves- 5-6, chopped
Salt- to taste
Water- 2 cups
Oil or Ghee to shallow fry, as needed
FOR PANEER BHURJEE
Onions- 2 finely chopped
Paneer/ cottage cheese- 2 cup, crumbled
Oil or Ghee- 1 tsp
Turmeric powder- 1 tsp
Garam masala- 1 tsp
Red chili powder- 1 tsp
Coriander powder- 1 tsp
Salt to taste
Coriander leaves- 1 tablespoon, chopped DIRECTIONS:For Ragi Dosa
Add ragi flour, rice flour in a mixing bowl.
Add in curd, chopped curry leaves, green chillies and required salt.
Then add water.
Whisk it well to avoid lumps.
The batter should be thin and watery.
Give batter rest for 30 minutes.
Heat dosa tawa.
The tawa should be really hot.
Sprinkle some water on the hot tawa. You will hear sizzling sound, that means the temperature is perfect.
Take a ladle full of batter and pour it on the tawa.
Spread it out in a circle immediately.
The dosa should be thin so don’t pour over then you will get thick dosas.
Drizzle oil or ghee.
Let the dosa cook on medium flame.
Once it is cooked, you can see the edges coming off.
Flip it over and cook from the other side too for 3-4 minutes.
Take the dosa off the pan and Serve immediately.
I have served with Paneer Bhurjee and Mint Chutney.
For Paneer Bhurjee
In a pan put oil.
Add chopped Onions. Sauté well.
When onions become translucent add crumbled Paneer and all the masalas.
Let it cook on simmer for 2-3 minutes.
After that switch off the gas.
Sprinkle chopped coriander.
Paneer Bhurjee is ready.
You can serve this bhurjee with roti or paratha also.
This recipe is going to my FB Blog hop group Healthy WELLthy Cuisines
where the theme is 'Dosa time at HW'. Some other yummy dosa recipes shared by my fellow blogger friends are-