Nachni or Ragi Dosa

“Nachni or Ragi Dosa”

Dosa is a traditional breakfast dish from Southern India,these are typically made with a batter consisting of rice and lentil . Rice and lentil are soaked and then ground to a fine paste allowed to ferment and then used to make dosa.

This traditional breakfast has a number of variations, like the Rava dosa, Mix lentil dosa , Wheat Dosa, Oats cheela etc. and one such variation is the Nachni or Ragi dosa. Nachni or Ragi as it is commonly known in India is basically Finger Millet. It is rich in protein, calcium, high in fiber, rich in iron making it one of the most healthy whole grains. Though a healthy grain, but it should be consumed in moderation and is not suitable for people suffering from kidney stones.

This recipe of Nachini Dosa is what I had learnt from a friend of mine who comes from Karnataka a Southern state of India. Its a fermented batter recipe, though you need to plan in advance and does take some time to prepare the but the dosas are worth the effort This crispy dosa is an healthy breakfast option which can be served along with chutney and sambhar.


Ragi flour – 1 cup
Rice – 1 cup
Split Urad Dal – 1/2 cup
Poha – 1/4th cup
Fenugreek seeds – 1/2 teaspoon
Salt to taste
Water – 1/2 cups
Oil to roast the dosa


Clean and soak rice for 4-5 hours. Add the fenugreek seeds to the urad dal and soak for 4-5 hours.

Wash the poha under running water, drain and keep aside. Drain the soaked rice and grind it into a smooth paste along with 3-4 tablespoon of water. Transfer into a large mixing bowl and keep aside.

Drain the urad dal and fenugreek seeds and grind itno a smooth paste using little water. Once done, add it to the rice paste. Add a tablespoon or two of water and remove any batter that is stuck on to the sides of the grinding jar. Keep this liquid aside.

Add the ragi flour along with salt to the rice and urad dal batter and mix really well, ensuring that there are no lumps.
Add the water that we had kept aside. If you feel that the batter is very thick then adjust the consistency by adding a little water at a time. Cover the mixing bowl with a lid or cling film and let the batter ferment over night or at least for 8-9 hours.

Once the batter has fermented overnight it will almost double up and small little air bubbles will also appear,

Heat a tawa or griddle, pour a ladle of batter and quickly spread the dosa with the back of the ladle moving it in a circular motion, working outwards from the center.
Drizzle some oil on the edges and  and let it cook from one side, once the dosa is done and the edges start to curl, fold the dosa over and remove from the tawa.

Serve hot and crispy ragi dosa along with chutney coconut chutney or tomato chutney and sambhar.


Make sure that the batter is well ferment, usually if you leave it over night in a warm place it ferments well but if you live in a cold place then it might get difficult.
In that case you could either place the batter in a casserole, or what I prefer to do is warm a cup of water in the microwave for 2-3 minutes, remove the water, turn off the power supply and place the covered batter in the microwave and leave it overnight. The batter gets fermented well.

I have made these dosas on a regular tawa, and have started by putting a teaspoon of oil on the tawa and have spread it using a wet cloth, then have poured the batter and spread it. By doing so the dosa comes out crispy and nice and it does not stick to the tawa also.

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