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Sprouted Ragi Dosa & Peanut Chutney

Ragi dosa & Peanut Chutney
Sprouted Ragi Dosa & Peanut Chutney is a great combo meal that not only tastes yum but is very nutritious too!
Sprouted Ragi has 10x more calcium than wheat or rice! Why not use the goodness of ragi to make some scrumptious & healthy ragi dosas.
These dosas can be ready in 10 minutes! Serve these with healthy homemade peanut chutney and we are sure your little ones will love it!
For the Ragi Dosa
– ½ cup Ragi flour or @earlyfoods Ragi porridge mix
– Water as needed
– Salt as needed (above the age of 1 year)
Method Of Preparation
– Mix sprouted ragi porridge mix with cumin seeds in a bowl
– Start adding water little by little till you get a pouring consistency that is easy for you to make dosas with
– Whisk well ensuring no lumps are formed
– Heat an iron tawa
– Once hot, take some batter and spread it on the tawa
– Sprinkle some oil on and around the dosa
– Cover and cook it for 2-3 minutes on each side. The dosa will become darker in colour once cooked
– Serve hot ragi dosa with roasted groundnut chutney
For the groundnut chutney
– 1/2 cup roasted groundnuts
– 3-5 peppercorns
– Little tamarind or 1/2 tsp lemon juice
– Salt as needed (above the age of 1 year)
– ½ green chilli (above the age of 1 year)
– 1/2 tsp Jaggery
– 1 tsp oil
– Water as needed
– 1 tsp mustard seeds
– 1 tsp urad dal
– Pinch of hing
– Few curry leaves
Method Of Preparation
– Dry roast groundnuts, remove the skin and keep aside
– Grind the groundnuts, pepper, tamarind, salt, jaggery powder, green chilli together with little water. It should be a fine paste.
– Prepare the tempering by heating 2 tsp oil
Add in mustard seeds, urad dal, pinch of hing and a few curry leaves
– Let tempering splutter
– Finally, pour the tempering over peanut chutney. Ta-da, chutney is ready!
We have served Sprouted Ragi Dosa & Peanut Chutney with some cucumber slices-making it a wholesome & nourishing meal! Do give the recipe a try and do not forget to tag us!
For more nutritious & traditional recipes, follow our blog
Shalini Santhosh

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