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.