Nachni Dosa Video Video by Tarla Dalal
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Ragi Dosa Recipe (Nachni Dosa) Video by Tarla Dalal
Preparation Time
15 Mins
Cooking Time
30 Mins
Total Time
45 Mins
Makes
15.00 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
6 tsp oil for cooking
For Serving With Nachni Dosa
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 nachni dosas.
- Serve the nachni dosa immediately with sambhar, coconut chutney and mysore chutney.
See step by step images of Nachni Dosa
