Masala Ragi Dosa


Finger millet (ragi) flour 1 cup

Rice flour 1/2 cup

Split skinless black gram (dhuli urad dal) flour 1/4 cup

Yogurt 1 cup

Dried red chillies seeded 2

Coriander seeds 1/2 teaspoon

Fenugreek seeds (methi dana) 1/2 teaspoon

Salt to taste

Oil to cook

Green chuntey to serve

Potato bhaji

Large potatoes boiled, peeled and cubed 3

Oil 1 tablespoon

Split skinless black gram (dhuli urad dal) 1 teaspoon

Mustard seeds 1/2 teaspoon

Curry leaves 2 sprigs

Green chillies chopped 1

Large onion chopped 1

Asafoetida 1/4 teaspoon

Turmeric powder 1/2 teaspoon

Salt to taste

Fresh coriander leaves chopped 2 tablespoons

Lemon juice 1 teaspoon


1) Take finger millet flour in a bowl, add rice flour and split skinless black gram flour and mix well. Add yogurt and a little water and mix to a smooth batter of pouring consistency.

2) Put red chillies, coriander seeds and fenugreek seeds in a blender jar, add sufficient water and blend into a coarse paste.

3) Add 1 tsp of this paste to the batter and mix well. Set aside in a warm place to ferment overnight.

4) To make the potato bhaji, heat oil in a non-stick pan, add split black gram and saute till it becomes a little golden. Add mustard seeds and let them splutter.

5) Add curry leaf sprigs, green chillies and onion, mix and saute for 2 minutes

6) Add asafoetida, turmeric powder and salt and mix well. Add potato cubes, mashing them slightly and mix well.

7) Cook the mixture for 2-3 minutes, add coriander leaves and lemon juice and mix well. Take it off the heat.

8) Heat a non-stick tawa and wipe the surface of tawa with a damp muslin cloth. Pour a ladle full of batter, spread evenly and drizzle a little oil. Cook for 1-2 minutes.

9) Spread potato bhaji evenly and fold in half. Place it on a serving plate.

11) Make more dosas similarly and serve hot with chutney.

Source: Google

#babynutrition #snackrecipes #tiffinrecipes #instantrecipes

very healthy recipe

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