Kunal Kapur
Paneer Ragi Dosa is healthy Indian street food. Chef Kunal shares the step-by-step recipe.
Preparation Time
10-15 Min
Cooking Time
10-15 Min
Meal Type
breakfast
Difficulty
MEDIUM
For the filling
1 tbsp ghee
1 tsp mustard seeds
1 tsp split chickpeas
8-9 curry leaves
1 tbsp chopped ginger
1 tsp turmeric powder
1 cup grated cottage cheese
rock salt to taste
pinch of black pepper powder
For the dosa
1 cup soaked barnyard millet
2 tbsp curd
1 tsp soaked fenugreek seeds
rock salt to taste
water as required
2-3 tbsp finger millet flour
1 tsp ghee
coconut chutney
In a pan add 1 tbsp ghee, 1 tsp mustard seeds, 1 tsp split chickpea, 8-9 curry leaves, 1 tbsp chopped ginger, 1 tsp turmeric powder, 1 cup grated cottage cheese, rock salt, mix it well and let it cook properly.
In a mixer add 1 cup soaked barnyard millet, 2 tbsp curd, 1 tsp soaked fenugreek seeds, rock salt and water and grind it into a paste.
Transfer the mixture to the bowl and then add finger millet flour and mix it properly.
Prepare the tawa and then spread the dosa batter and let it cook on medium flame.
Grease the dosa with ghee and spread the paneer filling on it.
Paneer ragi dosa is ready, serve it with coconut chutney.
Paneer Ragi Dosa is made with ragi flour and samvat ke Chawal or barnyard millet (instead of rice that is traditionally used to make dosa). A mildly spicy filling of paneer (cottage cheese) is added to the dosa.
Cottage Cheese or paneer gives us instant energy. A cup of paneer can satisfy 40% of the body’s B12 needs. Ragi is filled with amino acids and is an excellent choice to control blood sugar levels.
Paneer Ragi Dosa is a tasty, healthy and wholesome dish.
