Instant Ragi Dosa recipe,How to make nachni dosa,Finger millet dosa

Want a healthy breakfast recipe ? If yes ,than the answer of your question is Ragi dosa!

 

 

 

Nutritious, high in dietary fibre, calcium and iron, ragi aka finger millet flour is gluten free, easily digestible with an earthy, nutty flavor.




Ragi dosa is one of the many different varieties of dosas you can find in Karnataka. This is an ideal gluten free breakfast.



Ragi is known as finger millet in English ,nachni in marathi/hindi Kezhvaragu in Tamil. It is rich in calcium, protein, iron and is also a good source of fiber. It is said to be good for diabetic patients also



 Ragi is popular down South and many families incorporate it in their daily meals in some form or the other.

These dosas are best enjoyed hot off the stove when they are slightly crisp.

this one is a quick recipe which doesnt need any grinding and soaking or fermenting . you can check out soft ragi idli recipe here



Ingredients

1 cup  ragi flour (nachni flour)
1/4 cup rava,semolina /sooji
1/2 cup Rice flour
1/4 cup Maida
1 cup slightly diluted curd
1 onions finely chopped
1" ginger,grated or finely chopped
3 tbsp coriander finely chopped
1 tbsp finely chopped curry leaves
2-3  finely chopped green chillies
2-3 tbsp grated fresh coconut
1 tbsp cumin seeds
1 tsp slightly crushed pepper corns
Oil/ghee as needed
salt to taste
3- 3.5  cups water approximately



Method:

1.Mix all the above ingredients (excluding oil) in a large bowl. Add enough water to form a runny batter like thick buttermilk.




2.Pre-heat an iron tawa on high for a minute. Do the water test (sprinkle few drops of water over the hot tawa such that it sizzles) and reduce heat.
3. Once dosa pan is really hot. Pour a ladle full of dosa batter from the outward base of the hot tawa in a circular motion to form a outer circle and then fill in the centre,fill the major gaps in between.But do not try to fill all the small gaps,those gaps helps in making the dosa more crispier.This is a very important step in making rava dosa.don’t pour over and over again.
4. Add a tsp of oil/ ghee over it.Cover it with a lid& let it cook in medium flame  for around 3 mts until the dosa browns to a golden colour. It takes some time in medium flame HAVE PATIENCE.
5. If you want a slightly softer dosa, remove the dosa at this point. For a crisper dosa, increase flame to high and let the dosa roast for a half a minute or so
6 flip dosa cook it for another 40 seconds .Remove to a serving plate and serve with sambar, chutney or podi of your choice.


Tips:
1.use a non stick pan preferably
2 Buttermilk is optional. Replace it with more water.
3 Grated carrot or grated fresh coconut make for a nice addition in above batter
4 batter for ragi dosa should not be thick like regular dosa but be thinner and pouring consistency just like rava dosa batter