Ragi Dosa (Stuffed with paneer) with coconut chutney + sambhar Nutritional Benefits :

Ingredients

• •For ragi dosa batter
• •Ragi flour (Finger millet): ¾ cup (approx. 90 g)
• •Rice flour : ¼ cup (approx. 30 g)
• •buttermilk: ¼ cup (whisked)
• •Water: (adjusted to thin pouring consistency)
• •Cumin seeds : ½ tsp
• •Green chili: 1 (finely minced)
• •Ginger: ½ inch (grated)
• •Salt: ½ tsp (or to taste)
• •oil : 1 tsp (for cooking)
• •For spiced Paneer Stuffing
• •Low-fat paneer: 120 g (grated or crumbled)
• •Red onion: ½ small (finely chopped)
• •Tomato: ½ small (deseeded and finely chopped)
• •Fresh coriander: 2 tbsp (finely chopped)
• •Chaat masala or amchur: ½ tsp
• •Roasted cumin powder: ½ tsp
• •Turmeric & red chili powder: ¼ tsp each
• •Salt: to taste
• •For sambhar :
• •Toor dal : ⅓ cup (approx. 60 g, pressure cooked until soft)
• •Mixed vegetables: 1 cup (drumsticks, carrots, tomatoes)
• •Tamarind paste: 1 tsp (soaked in 3 tbsp warm water)
• •Sambhar powder: 1 tbsp
• •Turmeric & salt: to taste
• •Tempering: ½ tsp oil, ½ tsp mustard seeds, 1 dry red chili, 1 pinch hing, 6–8 curry leaves
• •For coconut chutney :
• •Fresh grated coconut: ¼ cup (approx. 20 g)
• •Roasted gram (chana dal/dalia): 1 tbsp (10 g)
• •Green chili: 1 small
• •Ginger: a small piece
• •Salt & water: as needed
• •Tempering: ¼ tsp mustard seeds, 4 curry leaves, 1 drop oil

Method

1. 1

   For sambhar :

2. 2

   In a pot, combine cooked toor dal, chopped vegetables, tamarind extract, sambhar powder, turmeric, salt, and 1.5 cups water.

3. 3

   Simmer on medium heat for 10–12 minutes until vegetables are tender and the broth is aromatic.

4. 4

   heat ½ tsp oil; crackle mustard seeds, hing, dry red chili, and curry leaves. Pour the tempering over the hot sambhar. Keep covered.

5. 5

   For coconut chutney :

6. 6

   Blend the fresh coconut, roasted gram, green chili, ginger, salt, and 3–4 tbsp water into a smooth paste. Transfer to a bowl and top with the mustard seed–curry leaf tadka.

7. 7

   For paneer stuffing :

8. 8

   In a mixing bowl, toss the grated paneer with finely chopped onion, tomato, coriander, roasted cumin powder, chaat masala, chili powder, and a pinch of salt. Mix gently and divide into 4 equal portions.

9. 9

   For dosa batter :

10. 10

    Whisk ragi flour, rice flour, curd, cumin seeds, ginger, green chili, salt, and water together until smooth. The batter should be watery and free-flowing (like rava dosa batter). Rest for 10 minutes.

11. 11

    Heat a cast-iron tava or non-stick griddle on high heat until hot, then wipe lightly with a few drops of oil.

12. 12

    Pour a ladleful of batter starting from the outer edges working inward toward the center (do not spread with a ladle; let the batter pool naturally to create lace-like perforations).

13. 13

    Drizzle a few drops of oil/ghee along the edges. Cook over medium-high heat for 2–3 minutes until the base turns crisp and releases cleanly from the pan.