Ragi Dosa with Sambar
A wholesome and flavorful South Indian breakfast to energize your day.
⏱️ 390 min🍽️ Serves 1
🔥 380 kcal💪 12g protein🍚 60g carbs🥑 10g fat🌾 8g fibreper serving
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servings
Ingredients
- 🌾1 cup ragi flour
- 🥣¼ cup urad dal
- 🌱1 tbsp fenugreek seeds
- 🧅1 onion, chopped
- 🍅1 tomato, chopped
- 🥣½ cup toor dal
- 🌶️1 tsp sambar powder
- 🍋¼ cup tamarind pulp
- 🌰1 tsp mustard seeds
- 🌿1 sprig curry leaves
- 🧴2 tbsp sesame oil
- 🧂 salt, to taste
Pro tips
- Adjust water in the dosa batter to achieve a pourable but not too thin consistency. It should coat the back of a spoon.
- For extra flavor in the sambar, add a pinch of asafoetida (hing) to the tempering.
- Ensure your tawa is hot enough before pouring the dosa batter to get a crisp texture.
Method
- 1Soak urad dal and fenugreek seeds for 4-6 hours, then grind into a smooth batter with a little water. Add ragi flour and salt, mix well, and ferment overnight (8-12 hours).
- 2Cook toor dal with chopped onion and tomato until soft. Mash lightly and set aside.
- 3In a separate pan, heat oil, add mustard seeds and curry leaves. Once spluttering, add sambar powder and sauté briefly.
- 4Add the cooked dal mixture, tamarind pulp, and enough water to reach desired consistency for the sambar. Simmer for 10-15 minutes.
- 5Heat a dosa tawa (griddle). Pour a ladleful of fermented ragi batter and spread it thinly in a circular motion to form a dosa. Drizzle oil around the edges.
- 6Cook until the bottom is golden brown and crispy, then flip and cook for another minute. Repeat with remaining batter.
- 7Serve hot ragi dosas with the prepared sambar.