Nachni Dosa
by Tarla Dalal

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ragi dosa recipe | nachni dosa | finger millet dosa | healthy ragi dosa | with 28 amazing images.

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!

Ragi is a super millet which is commonly eaten in South Indian states, generally milled to flour and used to make many dishes, one of which is nachni dosa!

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. I make ragi dosa for breakfast, breakfast or when in mood to have a light healthy meal.

Allow the batter to ferment well, so you get really crisp ragi dosas. As a variation, you can even add grated carrots or finely chopped onions and green chillies to the batter before making the dosas! All you need is 5 ingredients to prepare the ragi dosa. Methi seeds help with fermenting and gives aroma to the batter!

See why we think this is called healthy ragi dosa? 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.

Here are some tips for perfect nachni dosa recipe. 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. Further, If it gets too hot then sprinkle some water to bring down the temperature of the tava. By doing so the ragi dosa will not stick to the pan. The ideal temperature of tava is very important to make the perfectly dosa. 4. Lastly, If using cast iron tawa, please pre-season it well ahead of time.

Serve ragi dosa it with healthy coconut chutney and Sambar for a real healthy treat.

Enjoy ragi dosa recipe | nachni dosa | finger millet dosa | healthy ragi dosa | with detailed step by step recipe photos and video below.

Nachni Dosa recipe - How to make Nachni Dosa

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
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.

Nutrient values (Abbrv) per dosa

Energy	133 cal
Protein	3.2 g
Carbohydrates	18.1 g
Fiber	3 g
Fat	5.4 g
Cholesterol	0 mg
Sodium	4.9 mg

Click here to view calories for Nachni Dosa

Nachni Dosa Video

Nachni Dosa recipe with step by step photos

Recipe Notes to make a perfect dosa

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.
If using leftover batter from the fridge then bring it to room temperature and then make dosa.
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.
If using cast iron tawa, please pre-season it well ahead of time.

For Nachni Dosa batter

To make the batter for ragi dosa recipe | nachni dosa | finger millet dosa | healthy ragi dosa | in a bowl take urad dal.

Add fenugreek seeds. Methi dana aids in digestion.
Add enough water to submerge the dal in the bowl.
Cover with a lid and keep aside to soak for 2 hours.
After 2 hours, drain well and transfer the soaked urad dal to a mixer jar.
Blend to a smooth paste using approx. ¾ cup of water.

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.
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.
Add salt.
Add 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. The fermentation time will vary as per the weather.
Once fermented, the batter will look like this. It will be very thick so we will now adjust the consistency.
Before making the ragi dosa | nachni dosa | finger millet dosa | healthy ragi dosa | give the batter a good mix to combine everything very well again.

How to make ragi dosa

To make ragi dosa recipe | nachni dosa | finger millet dosa | healthy ragi dosa | heat a non-stick tava (griddle).
Sprinkle a little water on the tava (griddle).

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.
Pour a ladleful of the ragi dosa batter on it.
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.
Cook the nachni dosa on a high flame till the dosa turns brown in colour and crisp.

Flip it over and cook on the other side as well till it turns slightly brown in colour.
Fold the finger millet dosa over to make a semi-circle or a roll.
Repeat with the remaining batter to make 14 more ragi dosa.
Serve the ragi dosa | nachni dosa | finger millet dosa | healthy 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

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 ragi dosa | nachni dosa | finger millet dosa | healthy ragi 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.