Raagi flour dosa
Nachani Dosa serves: 12 to 15 medium dosa time: 30 minutes I ngredients: 1 cup Nachani Flour (Raagi flour) 1/2 cup Rice Flour 1/2 cup Urad D...
https://chakali.blogspot.com/2011/06/nachniche-dose.html?m=1
Nachani Dosa
serves: 12 to 15 medium dosa
time: 30 minutes
Ingredients:
1 cup Nachani Flour (Raagi flour)
1/2 cup Rice Flour
1/2 cup Urad Dal
7-8 Methi seeds
Salt to taste
Oil to drizzle while roasting dosa
Method:
1) Soak Nachani Flour and Rice flour in water for 5 hours. The consistency should be thick. Also soak urad dal and methi seeds together in water for 5 hours.
2) Grind urad dal to fine paste. Add very little water while grinding. Now mix urad dal paste and soaked flours together. Add enough water to get usual dosa consistency. Add salt.
3) Heat a nonstick tawa. Pour a ladleful batter and spread with spoon in swirling motion.
Drizzle a teaspoon oil around the dosa. After one side is done, flip the dosa and roast the second side.
Serve hot with - Coconut chutney, sambar, garlic chutney.
Tips:
1) Consistency of batter should be just like usual dosa batter. Nicely spreadable batter will make thin and light dosas.
2) Its a very good breakfast option. To make dosa for breakfast soak flour and urad dal overnight. Then grind urad dal in the morning and make dosas as per above method.
3) Cook the both sides of dosa. Uncooked Nachani flour doesn’t taste good.
4) To variate the recipe, add chopped cilantro, onion, tomato or green chili to your preference.
serves: 12 to 15 medium dosa
time: 30 minutes
Ingredients:1 cup Nachani Flour (Raagi flour)
1/2 cup Rice Flour
1/2 cup Urad Dal
7-8 Methi seeds
Salt to taste
Oil to drizzle while roasting dosa
Method:
1) Soak Nachani Flour and Rice flour in water for 5 hours. The consistency should be thick. Also soak urad dal and methi seeds together in water for 5 hours.
2) Grind urad dal to fine paste. Add very little water while grinding. Now mix urad dal paste and soaked flours together. Add enough water to get usual dosa consistency. Add salt.
3) Heat a nonstick tawa. Pour a ladleful batter and spread with spoon in swirling motion.
Drizzle a teaspoon oil around the dosa. After one side is done, flip the dosa and roast the second side.
Serve hot with - Coconut chutney, sambar, garlic chutney.
Tips:
1) Consistency of batter should be just like usual dosa batter. Nicely spreadable batter will make thin and light dosas.
2) Its a very good breakfast option. To make dosa for breakfast soak flour and urad dal overnight. Then grind urad dal in the morning and make dosas as per above method.
3) Cook the both sides of dosa. Uncooked Nachani flour doesn’t taste good.
4) To variate the recipe, add chopped cilantro, onion, tomato or green chili to your preference.
I love thid dosa! So healthy too
ReplyDeletethank you so much for this recipe. i was looking for dosas with nachni flour for a long time now but none seemed good enough. will try this and let you know how it turns out! :)
ReplyDeleteA great recipe and for sure so delicious. You explained it very good so i will follow you tips and i will try this recipe, thanks a lot for sharing with us and for your advices.
ReplyDeleteThank you all for posting comments
ReplyDeletehi i have a whole ragi so can i use it instead of ragi flour? measurements will be the same or they will change?
ReplyDeletethanks chitra
Hi Chitra,
ReplyDeleteI never tried this dosa with whole ragi.. But I think it will work.. try it in little amount
Vaidehi,
ReplyDeleteI tried these. They turned out real good. Great and nutritious option for breakfast.. Thanks for the recipe.
thanks Anu
ReplyDeleteCan one leave the batter to 'ferment', similar to normal dosas?
ReplyDeleteThere is no need of fermentation. But it is ok to ferment the batter a little if you like.
ReplyDeleteI just made these. They came out really well. I always wanted to use Ragi flour and hence bought a packet but it was sitting on my shelf for a while now. I am so happy with this recipe, I definitely see myself making these healthy doses often. Thank you very much Vaidehi.
ReplyDeleteHi -
ReplyDeleteWe got around to making these both ways - fermented and not. We enjoyed the fermented version better - it has a taste closer to 'dosa' and probably better for digestion. Thanks for posting this very healthful recipe - it is a good way to get calcium in the diet through the nachani.
Thank you :)
ReplyDelete