Ragi (Nachni) Dosa

Nachni Dosa
Our morning breakfasts are commonly idlis and dosas -
Cucumber Dosa, Oats Masala Dosa, Paan Pole, Dudhe (Pumpkin) Idli and so on. A nutritious breakfast including various types of grains and vegetables, is a good way to start your day.
Today's Ragi and Urad Dal dosa is also one of those. My Mother-in-law's South Kanara Dosa Recipe. These gluten free crisp crepes with a curry are perfect for lunch or dinner as well.  Our family favorite is Ragi Masala Dosa, with a simple Coconut Chutney and Potato Bhaji.

Ragi/Nachni/Finger Millet Flour - 1/2 cup
Urad Dal/Split Black Gram - 1/4 cup

How to prepare Ragi Dosa:
  • Soak urad dal in water for 2 - 3 hours. Drain the water and wash the soaked dal well. 
  • Grind urad dal to a fine, smooth paste adding water. In a bowl, add ground urad dal and add ragi flour little at a time. Stir well until ragi flour is mixed well. Add little water if required. Batter consistency is same as any crepe or dosa batter. Cover and let the dosa batter ferment for about 8 hours in a warm place.
  • After fermentation, the batter will rise to almost double its quantity. Add salt and mix well.
  • Heat a flat nonstick or cast iron pan for preparing dosas. Grease the pan with few drops of oil or cooking spray. Spread a ladle full of batter in a circular motion to form a thin round dosa. When the edges start turning slightly brown and leave the pan, flip the dosa. Add little more oil if required. Roast both sides well.
  • If the dosa turns too thick, add little water to the batter.
Serve Ragi Dosa with a Coconut Chutney and Potato Masala. You can serve with any gravy curry of your choice as well.


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