Ragi Dosa | Nachni Dosa (Finger Millet Pancake)

Ragi or Nachni (Finger Millet) is a power house of nutrients. It is rich in calcium, iron, fibre, amino acids and anti-oxidants. People in Karnataka and Andhra Pradesh often have Ragi Malt (Ambali) for breakfast. I have been trying to incorporate Ragi into my diet and one of the ways I like is in the form of Ragi Dosa.

This dosa looks different but has a taste quite similar to that of Rava Dosa or Godhuma Dosa. And then there is the fact that this is an instant dosa. No soaking, no fermenting, no grinding. 🙂

Do also try Ragi Sangati.

Makes: 12 to 16

Preparation Time: 10 Mins

Time per Dosa: 3-4 Minutes

Ingredients

1. Ragi Flour – 1 Cup
2. Wheat Flour – 1/4 Cup
   Or
   Rice Flour – 1/4 Cup
3. Sour Yogurt – 1/2 Cup (optional, omit for a vegan version)
4. Green Chillies – 3
5. Cumin Seeds – 1 tsp
6. Water – 2 Cups
7. Salt to Taste
8. Oil to Fry

Method to Make the Batter for Ragi Dosa

1. Chop the green chillies to fine pieces.
2. Pound together the cumin and green chillies to a coarse paste.
3. Beat the yogurt to a smooth paste.
4. Mix together the yogurt and water to form thin butter milk.
5. Add the buttermilk to the ragi flour and wheat/rice flour slowly.
6. Keep mixing to avoid lumps.
7. Add green chilli-cumin paste and salt to the ragi dosa batter.
8. Mix well.
9. Set aside for 10 Minutes.

Method to Make the Batter for Ragi Dosa

1. Heat a tava.
2. If you are using a regular (iron) tava, add about 1/2 tsp oil and spread evenly along the surface.
   Or
   If you are using a non-stick tava, you don’t need to add any oil.
3. Mix the ragi dosa batter well.
4. Ensure that the tava is really hot.
5. Using a small cup, pour the ragi dosa batter in a circular fashion to create a dosa. Do not spread like a regular dosa.
6. Drizzle a few drops of oil along the edges, if required.
7. Let the dosa cook.
8. Using a spatula, loosen the edges and work your way towards the centre.
9. Flip the dosa over.
10. Let the dosa cook for 1-2 minutes.
11. Serve Ragi Dosa hot with Molaga Podi or Coconut Chutney.

Tips

• I use both wheat flour and rice flour.
• The batter should be thin.
• Before making each dosa, mix the batter thoroughly. All the flour tends to settle at the bottom.
• I find that as I make the dosas, I have to add a bit of water to the batter.
• When cooking on a non-stick pan, if you want the dosa to be crisp, add a few drops of oil. Without the oil, the dosa is soft.
• You could add finely chopped onions to the batter, if required.