Instant Ragi Dosa, Tomato Chutney | South Indian Chutney without Coconut
This recipe features a healthy and quick Instant Ragi Dosa, made without fermentation, perfect for a nutritious South Indian breakfast or snack. It's paired with a flavorful Tomato Chutney, a classic South Indian side dish made without coconut, offering a tangy and mildly spiced complement to the dosa. This combination is wholesome, easy to prepare, and ideal for those seeking a balanced and traditional South Indian meal.
Ingredients
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
- 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
Instructions
- For the batter, in a clean bowl mix together ragi flour, semolina, rice flour, salt to taste, black pepper powder, onions, ginger green chillies, roasted cumin, curry leaves, coriander leaves, curd, and water. Whisk it well without any lumps; the consistency should be thin.Heat a non-stick tawa over high heat. Make sure it's hot before making dosas. Take a ladleful of the batter and pour it onto the tawa evenly. The dosa should be thin.Drizzle a little oil or ghee over the dosa and around the edges. Cook until the edges start to lift and turn golden brown, and the dosa becomes crisp.Ragi Dosa is done, serve it with some tomato chutney and enjoy!
- For tomato chutney, in a hot pan, drizzle some oil and sprinkle Heeng. Drop in garlic cloves and tomato chunks, sprinkle some salt and curry leaves. Cook it on high heat till it gets a little charred; this will give a nice smokey taste to the chutney. Convert them to a plate and let them cool down. Blend it in a mixer grinder.For tempering, in a pan, drizzle some oil and add mustard seeds in the hot oil. Let it splatter and then add dried red chillies, urad dal, chana dal, Methi dana, ginger, green chilies, and curry leaves. Give them a toss. Drop in kashmiri red chilli powder to the tempering, stir it well, and pour the ground chutney into it. Cook it and reduce it a little.Tomato chutney is ready to be served.
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