Ragi Paneer Masala Dosa Recipe
About Ragi Paneer Masala Dosa Recipe:
A healthy and tasty breakfast ragi dosa filled with paneer bhurji. Ragi also known as Finger millet or Red millet is an ancient grain that first originated in South Africa and later came to India. In India, Karnataka is one of the top producers of ragi. In rural areas of South Karnataka, ragi is consumed as a staple food. These are tiny reddish seeds of the Eleusine Coracana plant. Ragi is commonly used in the cuisines of Maharashtra and Karnataka. This Instant Ragi Dosa recipe is a quick dish made with ragi flour, gram flour (besan), buttermilk, coconut, spices and salt. The recipe is made in about 40 Minutes and great for those super busy mornings.
- 13 Ingredients
Ingredients for Ragi Paneer Masala Dosa Recipe
- 1 tablespoon Nutralite garlic and oregano spread
- 1 Nos Onion
- 1 Nos Green chilli
- 1 Nos Capsicum
- 1 Nos Tomato
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chilli powder
- 1 teaspoon Cumin powder
- 1 teaspoon Sambar powder
- 1 cup Crumbled paneer
- As required Salt
- bunch A chopped mint leaves
- As required Ragi or dosa batter
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Ragi Paneer Masala Dosa Recipe
For the paneer bhurji, in a preheated pan add 1 tbsp nutralite garlic and oregano spread and allow it to melt. To this add1 chopped onion, 1 chopped green chilli and 1 chopped capsicum. Saute till onions and capsicum are tender.
Then add 1chopped tomato, 1 tsp turmeric powder ,1 tsp red chilli powder, 1 tsp cumin powder and 1 tsp sambar powder. Saute for a few minutes well till tomatoes soften.
Next add 1 cup crumbled paneer, add salt to taste and stir to mix and combine all the ingredients. Taste to check for salt and flavours. Adjust accordingly.
Add a small bunch of chopped mint leaves and stir. Turn off the heat. Keep the pan aside.
To make the dosa, put the doa pan on the heat and let it get hot. Test by sprinkling a little water on the pan it should sizzle, indicating that the pan is hot.
Ladle a spoon of ragi or regular dosa batter onto the tawa and gently spread it in a circular motion to get a thin dosa. Drizzle a little oil or ghee on the dosa. For a crisp dosa, cook on low to medium heat so that the dosa slowly browns and gets crisp. When done on one side flip it over for a few seconds. Turn it back over and smear some nutralite garlic and oregano spread on the dosa.
Spoon the paneer bhurji onto the centre of the dosa and fold in one side of the dosa and then the other side to cover it. Serve hot.