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Nachni Dosa

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
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 nachni dosas.

Serve the nachni dosa immediately with sambhar, coconut chutney and mysore chutney.

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