Nachni Dosa

Nachni Dosa

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The batter to make this nutritious and tasty Nachni Dosa is easier to make than regular dosas because we have used nachni flour. So, you just need to grind the urad dal.


Allow the batter to ferment well, so you get really crisp dosas. Serve it hot with chutney and sambhar for a satiating breakfast.


As a variation, you can even add grated carrots or finely chopped onions and green chillies to the batter before making the dosas.

Nachni Dosa recipe - How to make Nachni Dosa

Soaking time:  2 hours   Preparation Time:    Fermenting time:  12 hours   Cooking Time:    Total Time:     Makes 15 dosas
Show me for dosas

Ingredients
Method
    Method
  1. 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.
  2. Drain well and blend in a mixer to a smooth paste using approx. ¾ cup of water.
  3. 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.
  4. Once fermented, mix very well again.
  5. Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.
  6. Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle.
  7. 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.
  8. Fold over to make a semi-circle or a roll.
  9. Repeat with the remaining batter to make 14 more dosas.
  10. Serve immediately with sambhar, coconut chutney and mysore chutney.
Nutrient values (Abbrv) per dosa
Energy133 cal
Protein3.2 g
Carbohydrates18.1 g
Fiber3 g
Fat5.4 g
Cholesterol0 mg
Sodium4.9 mg
Click here to view calories for Nachni Dosa
Nachni Dosa recipe with step by step photos

Recipe Notes to make a perfect dosa

  1. If you have made batter in large quantity then always take required amount of batter in a separate bowl and adjust the consistency of batter.
  2. If using leftover batter from the fridge then bring it to room temperature and then make dosa. 
  3. If it gets too hot then sprinkle some water to bring down the temperature of the tava. By doing so the dosa will not stick to the pan. The ideal temperature of tava is very important to make the perfectly dosa.
  4. If using cast iron tawa, please pre-season it well ahead of time.
     

For Nachni Dosa batter

  1. To make the batter for ragi dosa, in a bowl take urad dal.
  2. Add fenugreek seeds. Methi dana aids in digestion.
  3. Add enough water to submerge the dal in the bowl.
  4. Cover with a lid and keep aside to soak for 2 hours.
  5. After 2 hours, drain well and transfer the soaked urad dal to a mixer jar.
  6. Blend to a smooth paste using approx. ¾ cup of water.
  7. Transfer the mixture into a deep bowl. The batter will double in volume on fermenting so make use of a big bowl to avoid spillage.
  8. Add the ragi flour. Another method of making nachni dosa is with using whole ragi, check out this recipe to know how https://www.tarladalal.com/Nachni-Dosa-Ragi-Dosa-Made-with-Whole-Nachni-22354r. 
  9. Add salt.
  10. Add approx. 1¼ cups of water.
  11. Mix very well using a whisk.
  12. Cover with a lid and keep aside to ferment in a warm place for 12 hours. The fermentation time will vary as per the weather.
  13. Once fermented, the batter will look like this. It will be very thick so we will now adjust the consistency.
  14. Before making the ragi dosa, give the batter a good mix to combine everything very well again.

How to make ragi dosa

  1. To make nachni dosa, heat a non-stick tava (griddle).
  2. Sprinkle a little water on the tava (griddle).
  3. Wipe it off gently using a muslin cloth. This is done to season the pan which would help you make dosa freely without them sticking to the pan or tearing.
  4. Pour a ladleful of the ragi dosa batter on it.
  5. Spread it in a circular motion to make a 225 mm. (9”) diameter thin circle.
  6. Smear a little oil over it and along the edges.
  7. Cook the nachni dosa on a high flame till the dosa turns brown in colour and crisp.
  8. Flip it over and cook on the other side as well till it turns slightly brown in colour.
  9. Fold the finger millet dosa over to make a semi-circle or a roll.
  10. Repeat with the remaining batter to make 14 more ragi dosa.
  11. Serve the ragi dosa immediately with sambhar, coconut chutney and mysore chutney.  Some other healthy dosa recipes which you might like to try.    

Nachni Dosa – Calcium Rich Snack

  1. Nachni Dosa – Calcium Rich Snack to Build Strong Bones.   Nachni or ragi flour is a good source of calcium. Urad dal, paired with it in this dosa, is a good source of protein. Both these key nutrients together help in building strong bones, which are the pillars of our body. 3.2 g of protein and 77.3 mg (13%) of calcium is what this each Nachni Dosa offers. As we age our body’s capacity to absorb calcium decreases. So this Nachni Dosa is a great way to make up for your day’s calcium requirement by having a calcium rich breakfast. All you need to remember is to not use too much oil for cooking them, as excess fat hinders calcium absorption. Serve ragi dosa it with healthy coconut chutney and sambar for a real health treat. Don’t opt out of this healthy fare because of its colour, instead think of the health benefits it has to offer.

Reviews

Nachni Dosa
 on 25 Apr 16 04:16 PM
5

Good recipe....
Nachni Dosa
 on 08 May 15 05:06 PM
5

These nachni doasas are crispy and really tasty..one doesn''t get the taste of nachni at all...My family really enjoy them...