Nachni Dosa

Soaking time:  2 hours.
Fermenting time:  12 hours.
Preparation Time: 15 minutes.
Cooking Time: 30 minutes.
Makes 15 dosas.

Ingredients :

2 cups ragi (nachni / red millet) flour
½ cup urad dal (split black lentils), washed 
1 tsp fenugreek (methi) seeds
Salt to taste
Oil for cooking

For Serving
Sambhar
Coconut chutney
Mysore chutney

Instruction :

1. 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.