Recipe Link : https://www.tarladalal.com/Nachni-Dosa-1694r------------------------------------------------------------------------------------------------Tarla Dalal's Social Media LinksTarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.comSubscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/Like Facebook | https://goo.gl/mdcqLbGet fab food images on Pinterest | http://www.pinterest.com/tarladalal/Get Tarla Dalal IOS App | https://goo.gl/8jwErBGet Tarla Dalal Android App | https://goo.gl/zxr56AJoin Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZTwitter | https://twitter.com/Tarla_DalalNachni Dosa recipeThe batter to make this nutritious and tasty Nachni Dosa is easier to make than regular dosas because we have used nachni flour. So, you just need to grind the urad dal. Allow the batter to ferment well, so you get really crisp dosas. Serve it hot with chutney and sambhar for a satiating breakfast. As a variation, you can even add grated carrots or finely chopped onions and green chillies to the batter before making the dosas. Soaking time: 2 hours.Fermenting time: 12 hours.Preparation Time: 15 minutes.Cooking Time: 30 minutes.Makes 15 dosas.2 cups ragi (nachni / red millet) flour½ cup urad dal (split black lentils), washed 1 tsp fenugreek (methi) seedsSalt to tasteOil for cookingFor ServingSambharCoconut chutneyMysore chutney1. Combine the urad dal, fenugreek seeds and enough water in a deep bowl, cover with a lid and keep aside to soak for 2 hours.2. Drain well and blend in a mixer to a smooth paste using approx. ¾ cup of water.3. 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.4. Once fermented, mix very well again.5. Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.6. Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle.7. 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.8. Fold over to make a semi-circle or a roll.9. Repeat with the remaining batter to make 14 more dosas.10. Serve immediately with sambhar, coconut chutney and mysore chutney.