2 Mar 2015

Ragi Dosai & Capsicum Chutney

Yeh!!!!!!!!! This is my 100th post....... I'm happy for this..... Thanks to all those who are viewing my posts.... I always try regular recipes with healthy replacements and this is one such try. The Ragi dosai went along very well with the capsicum chutney and the combo has become a great hit at home. The dosai was more likely like the regular one but remember this is a healthy version.... a guilt-free one!!! So when something is healthy and exotic why should you long for anything else...... 

You will need..........

Capsicum Chutney
  • 2 Capsicum (yellow)
  • 1 onion
  • 4 garlic pods
  • Handful of mint leaves
  • 2 green chillies
  • Tamarind (gooseberry sized)
  • 4 tbsp roasted peanut
  • 2 red chillies
  • 1 tsp mustard and urad dhal
  • A pinch of asafoetida
  • Salt to taste
  • 1 tsp oil

Get going..........

Roughly chop the onion and capsicum after deseeding them. Heat a kadai with 1/2 tsp of oil and drop in the green chillies, garlic pods, mint leaves along with the capsicum and onion. Saute it for a few mins. Then add in the tamarind. Switch off the stove. Allow it to cool down and grind it along with the peanuts and required salt. Again heat the kadai with remaining oil and temper it with mustard, urad, red chilly and asafoetida. Switch off the stove and add in the chutney. Now the flavourful capsicum chutney is ready to be served.

Ragi Dosai 

  • 2 cups ragi flour
  • 1/2 cup black urad dhal
  • 1 tsp of feugreek seeds
  • Salt as required

Soak urad dhal along with fenugreek seeds for about 2-3 hours. Then grind it to a fluffy batter. Make a smooth paste of the ragi flour with water and add the urad dhal batter to it along with the required salt. Check that the batter is of dosa consistency. Leave it to ferment overnight. Then make wonderful dosa on a hot tawa with or without oil. You can top it with onions for extra flavour!!!!

Enjoy wonderful ragi dosa with capsicum chutney!!!!!!

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