You are here: Home > Videos > Nachni Dosa Video Nachni Dosa Video Viewed 3940 times 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! Tweet Recipe Description for Nachni Dosa Soaking Time: 2 hoursPreparation Time: 15 minsFermenting Time: 12 hoursCooking Time: 30 mins Makes 15 dosas Show me for dosas Ingredients For Nachni Dosa2 cups ragi (nachni / red millet) flour1/2 cup urad dal (split black lentils)1 tsp fenugreek (methi) seeds salt to taste oil for cookingFor Serving With Nachni Dosa sambhar coconut chutney mysore chutney Method For nachni dosaCombine 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 {span class="bold1"}nachni dosas{/span}.Serve the {span class="bold1"}nachni dosa{/span} immediately with sambhar, coconut chutney and mysore chutney. See step by step images of Nachni Dosa recipe RECIPE SOURCE : Idlis & Dosas