Ragi / Nachini Dosa

In my home, dosas and chillas are always a big hit. Whether it’s moong dal chillas, split green moong chillas, or besan sattu chillas, my kids enjoy them just the way they are — no chutney needed. Sometimes they like brushing them with a little butter, and on some days, a sprinkle of grated cheese makes them extra special.

This Ragi / Nachini Dosa is another wholesome favourite. Light, filling, and full of goodness, it has slowly replaced bread in our everyday meals. Simple to prepare, yet so satisfying .

Ingredients

(Measurements: 200 ml cup for flour, 100 ml cup for semolina)

Ragi flour – 1 cup

Semolina (rava/sooji) – ½ cup + 1 to 2 tbsp extra

Water – around 600 ml (or as required for slightly runny consistency)

Green chillies – 3 to 4, finely chopped

Coriander leaves – a generous handful, finely chopped Alternative: ½ cup dry fenugreek (methi) leaves

Salt – to taste (use less if preferred)

Spice Powders:

Coriander powder – 1 tsp

Cumin powder – ½ tsp

Pepper powder – ¼ tsp

For cooking:

Clarified butter (ghee), for brushing edges

Method

Preparing the batter:

1. In a mixing bowl, combine ragi flour and semolina.

2. Add coriander powder, cumin powder, pepper powder, green chillies, and coriander leaves (or fenugreek leaves).

3. Mix in salt as per taste.

4. Gradually add water to form a slightly runny batter. Stir well to avoid lumps.

Making the dosa:

1. Heat a non-stick pan until hot.

2. Stir the batter, then take a ladleful and pour gradually onto the pan, spreading it thinly like neer dosa.

3. Brush the edges with ghee for crispiness.

4. Flip carefully and cook the other side.

Serve hot with coconut chutney or simply enjoy it plain.

Moong dal chillas

https://www.mykitchenstories.net/.../moong-dal-chillas...