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!
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
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.