Instant ragi dosa with olives and lentils

Recipes-Olives from spain
  • ¼ cup Green OLIVES FROM SPAIN
  • ½ cup Ragi/millet flour
  • ½ cup Whole red lentils
  • ½ tsp whole cumin
  • 2 tsp virgin coconut oil
  • ½ inch ginger (diced fine)
  • ¼ cup coconut( Grated, optional)
  • Green chilli
Preparation time:
30 minutes
3-4 portions
Level of difficulty:
  • Cook the lentils in a pot with 1 cup of water and salt. The lentils should be cooked but firm.
  • Mix the millet flour with one cup of water, add salt, 1tsp coconut oil, green chilli, cumin and ginger
  • Mix well. The batter should feel runny and quite watery. Adjust accordingly
  • Cover and let it sit for 10 minutes
  • Meanwhile chop the green olives and grate the coconut if using
  • Heat a nonstick pancake pan,brush the pan with a tsp of coconut oil
  • Give the batter a mix, spoon a ladle full of batter into the pan, tilt the pan so the batter spreads evenly. Lower the heat and quickly add some chopped olives, 1 tbsp of lentils and grated coconut. Add a few more drops of oil to the edges of the dosa. Cover the pan slightly to let the dosa cook
  • When cooked, fold the dosa with a spatula
  • Sprinkle more grated coconut and serve with a chutney or pickle of your choice