Nachni Dosa Video

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Ragi dosa also known as nachni dosa or finger millet dosa is consumed as breakfast in South-Indian states and now also all over India because of the health benefits of finger millet! Ragi is a super millet which is commonly eaten in South Indian states, generally milled to flour and used to make many dishes, one of which is nachni dosa!

Recipe Description for Nachni Dosa

Soaking Time: 2 hours
Preparation Time: 15 mins
Fermenting Time: 12 hours
Cooking Time: 30 mins
Makes 15 dosas
Show me for dosas

Ingredients

For Nachni Dosa
2 cups ragi (nachni / red millet) flour
1/2 cup urad dal (split black lentils)
1 tsp fenugreek (methi) seeds
salt to taste
oil for cooking

For Serving With Nachni Dosa
sambhar
coconut chutney
mysore chutney

Method

For nachni dosa

Combine the urad dal, fenugreek seeds and enough water in a deep bowl, cover with a lid and keep aside to soak for 2 hours.
Drain well and blend in a mixer to a smooth paste using approx. ¾ cup of water.
Transfer the mixture into a deep bowl, add the ragi flour, salt and approx. 1¼ cups of water, mix very well using a whisk. Cover with a lid and keep aside to ferment in a warm place for 12 hours.
Once fermented, mix very well again.
Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.
Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle.
Smear a little oil over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp form both the sides.
Fold over to make a semi-circle or a roll.
Repeat with the remaining batter to make 14 more {span class="bold1"}nachni dosas{/span}.
Serve the {span class="bold1"}nachni dosa{/span} immediately with sambhar, coconut chutney and mysore chutney.