Ragi (Nachni) Dosa Recipe- the nutritious Finger millet crepe2014-02-16
- Prep Time : 20m
- Cook Time : 15m
- Ready In : 35m
Ragi as it is known in South India or Nachni as it is called in Marathi is a grain eaten widely both in India and Africa. Extremely nutritious, especially in Iron and Calcium, it also keeps the tummy full for a very long time and so makes for a perfect breakfast.
Extremely popular in Western India- Maharashta, Goa and the Konkan region, Ragi or Nachni as it is called there, is mainly consumed as a porridge or with yoghurt.
In Karnataka, India’s largest producer of Ragi, it is powdered and consumed in the form of doughy balls made with lots of ghee called Ragi Mudde and eaten with sambhar or rasam.
But the tastiest way to eat this- my favourite way is by transforming it into a dosa. That way all the picky ones eat it too.
- Ragi flour- 1 cup
- Yoghurt- 1/2 cup
- Rice flour- 1/4 cup
- Onions, thinly sliced- 1/4 cup
- Green chilli, thinly sliced- 1
- Coriander leaves, finely chopped- 1/4 cup
- Water- about 1/2 cup
- Salt- to taste
- Oil- as required for dosa.
Slice the onions very thin and the green chilli as well. If you want a slightly less hot dosa, then cut the green chilli into larger pieces so that they just about flavour the mixture. Wash and chop the coriander leaves.
In a large bowl, mix together the ragi flour, rice flour, chopped onions, coriander leaves, chilli , yoghurt and water. Try not too make too thick or too watery a mixture. THis dosa is not spread out like a regular dosa, but it poured onto a really hot tawa and has a hole-y appearance like Rawa Dosa.
Add as much water as required.
Add salt. Let stand for at least 15 minutes.
Heat a hot pan or skillet.
When quite hot, pour dosa batter on top. It will spread out by itself and form a pancake full of holes.
With a spoon, sprinkle some oil on the sides and on top of the dosa.
Cover with a lid and let cook, This ensures that the dosa cooks thoroughly.
Fold and serve hot.
For more quick and easy dosa recipes look up: