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Ragi Dosa with Paneer Bhurjee This is a really quick, easy and healthy variety of Dosa by using ragi flour and rice flour. Ragi is also known as Finger millet or Red millet or Nachni.
Preparation Time: 10 minutes
Resting Time: 30 minutes
Cooking Time: 7-8 minutes
Yields: 5-6 dosas 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.
Mix it.
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.
Enjoy!!
For Paneer Bhurjee In a pan put oil.
Add chopped Onions. Sauté well.
When onions become translucent add crumbled Paneer and all the masalas.
Mix well.
Let it cook on simmer for 2-3 minutes.
After that switch off the gas.
Sprinkle chopped coriander.
Paneer Bhurjee is ready.
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