RAGI MOONG DOSA WITH TOMATO CHUTNEY
#weightlossrecipe
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I love experimenting with grains that keep us fuelled without the heavy feeling of maida or excess rice. This recipe combines the calcium-rich goodness of Ragi with the protein power of whole Moong. It’s crispy, nutritious, and when paired with this tangy Tomato Chutney, it’s a winner at the breakfast table. If you are looking for a wholesome meal for your family that is easy on the gut and high on energy, you must try this one.
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Ingredients List
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For the Dosa Batter:
* Ragi (Finger Millet): 1 cup
* Whole Moong (Green Gram): 1/2 cup
* Urad Dal: 4 tbsp
* Fenugreek Seeds (Methi): 2 tsp
* Water: As required for grinding and consistency
* Salt: To taste
* Oil or Ghee: For roasting
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For the Tomato Chutney:
* Oil: 1 tbsp
* Jeera (Cumin Seeds): 1 tsp
* Urad Dal: 1 tbsp
* Chana Dal: 1 tbsp
* Ginger: 1 small piece
* Dry Red Chilies: 2
* Tomatoes: 4-5 medium (chopped)
* Tamarind (Imli): 1 small piece
* Salt: To taste
* Coconut (Optional): 1 small piece
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For the Tadka (Tempering):
* Oil: 1-2 tsp
* Mustard Seeds (Rai): 1 tsp
* Asafoetida (Hing): A pinch
* Urad Dal: 1 tsp
* Dry Red Chili: 1
* Curry Leaves: 8-10
To make dosa batter
– Take 1 cup ragi, 1/2 cup whole moong, 4 tbs urad dal, and 2 tsp whole fenugreek seeds ; wash it properly and soak for 4-5 hours.
– Then grind the dals with a little bit of water and make a fine batter.
– Now adjust the consistency of batter by adding required water.
– At last add some salt, mix everything well.
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To prepare dosa
– Heat the tawa on high flame, grease it with oil (as shown in video).
– Now bring the flame on the low (let tawa cool down a bit) and then spread the dosa thinly.
– Apply some oil or ghee on dosa and cook on medium flame on both sides; till dosa coms out crispy.
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To make chutney
– In the pan, take 1 tbs oil, into that add 1 tsp Jeera, 1 tbs Udad dal, 1 tbs chana dal – let the dal cook and when they turn red in color, add a small piece of ginger, couple of dry red chilies, 4-5 medium size of chopped tomatoes, a small piece of tamarind and salt.
– I have added a small piece of coconut too but it’s optional.
– Let everything cook for 5-10 minutes till the tomatoes become mushy.
– Switch of the heat and let the mixture cool down; and grind it smooth.
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To make Tadka
– Heat some oil and add some mustard seeds, a pinch of asafoetida, 1 tsp urad dal, 1 dry red chilli and some curry leaves
– Once tadka is done, pour the tadka on chutney.
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