"Seasoned Spicy Nachani (Ragi/ Finger Millet)- Banana Polo/ Dosa/ Pancake” served with Tarni Mirsange Nonche (Hari Mirch ka Achar/ Green Chilli Pickle), Aam Ki Launji (Sweet- Spicy Raw Mango Chutney/ Pickle, Adraki Chai (Ginger Tea) ... a few days back I had posted a dosa prepared similarly with rava, today tried out the same with nachani my fav. ingredient which I finally managed to get after weeks ... the dosa turned out soft and delicious ... Yummilicious ....
** Here is another nutritious and delicious polo/ dosa filled with calcium that is very good for growing up children and for elders too to keep up with good and healthy bones. Few days back I had prepared seasoned spicy rava banana dosa which turned out excellent and as I had prepared very little batter and hubby was craving to have a few more but the batter was already emptied and he felt unjustified that I had not done more. So decided to prepare the same again but with addition of nachani/ finger millet/ ragi powder for a change. The recipe remains the same, just with minute changes. Do try out this healthier option of dosa/ polo and relish with any chutney or pickle of your choice.
** Here is my simple recipe "Seasoned Spicy Nachani (Ragi/ Finger Millet)- Banana Polo/ Dosa/ Pancake” Recipe … My Style
** Mash one ripe banana/ kele/ kela to a smooth texture. I used Cavendish quality, if you are using smaller variety you can add 2. (You can use overripe bananas too). The quantity should be about ¼ cup of smooth puree. Add this into a stainless steel wide bowl with 2 tblsp thick beaten curds (dahi), ½ cup bombay rava (rulavu), 2 tblsp wheat flour (atta/ govan peetHa), ¼ cup of Nachani/ Finger Millet/ Ragi Flour, ½ tsp grated ginger (alle’/ adrak), 3-4 finely chopped green chillies (tarni mirsanga/ hari mirchi), 1-2 tblsp finely chopped coriander leaves (kothambari pallo/ dhania) and salt (namak/ meetHa) to taste and mix well.
** Add in about 1-2 cups of water and mix well to a smooth consistency with lumps and keep it aside covered for 15-20 minutes. The mixture will thicken as the rava will get softened and double in size. Now add in required amount of water once again to bring to a thick batter of dosa consistency. The batter thickness should be somewhere in between dosa and bhakri consistency, so do not make it too thin or you will not be able to remove the dosa properly and it may break/ tear on flipping. Keep this batter prepared and ready while we go about preparing the seasoning for the dosa.
** For Seasoning/ Tempering : Heat 1 tblsp of coconut oil (you can use any oil) in a small pan, when hot lower the heat and add in 1 tsp of mustard seeds (rai/ sasam), when it begins to splutter add in 1 tsp of jeera (cumin seeds), ½ tsp hing (asafoedita) powder, 8-10 small sized curry leaves (kadipatta/ karbevu), fry for a minute and keep it aside to cool down for 2-3 minutes and then pour it over the prepared mixture and mix well. Do not add in hot seasoning/ tempering to the batter, it should be cooled or else some of the rava will turn to cooked lumps as rava cooks fast on heat.
** To Remove Polo/ Dosa : Heat an Iron Dosa pan/ non stick pan to smoking point, lower the heat to minimum, add a teaspoon of oil and spread well with spatula or spread it evenly with tissue paper with a light press. Do not press too hard, as the tava is hot, your hands may be burnt, and you may remove all the applied oil in the pan. I use this method of spreading with tissue to ensure there is no excess oil, as well as there is a thin layer / film of oil on the Tava.
** Now, add a cupful of batter with a rounded spatula in the center of the tava and spread evenly into a round circle of about 8-10 inch diameter depending upon the size of your tava, just like how you prepare other dosa. Use light motion, do not press the spatula too much lest the dosa will tear. Also, see to it that the dosa is spread into medium thickness texture, neither too thin nor too thick. Increase the heat to medium, add a tsp of oil all round the edges of the dosa and a few drops on top and let cook uncovered till the bottom side is done.
** Now with the help of the flat dosa spatula, gently loosen the dosa all round the rim of the dosa and then remove it from the tava and flip it over gently to cook the top side too. This dosa is fried on both sides, allow to get fried for a few minutes till there a few specs of browned spots on the surface, once again gently remove with the help of spatula and flip it over again and then remove and serve it immediately with butter/ loni or pickle of your choice. Repeat the process and remove the required amount of dosa's. The remaining batter if any can be kept in fridge for later use though not recommended over 5-6 hours.
** "Seasoned Spicy Nachani (Ragi/ Finger Millet)- Banana Polo/ Dosa/ Pancake” is done and ready to be served. Always serve dosas crisp and hot directly from tava to serving plate along with it accompaniments of your choice and serve immediately when hot for best taste. I served it for breakfast with pickle and ginger tea and it was awesome. Do try out this dosa and enjoy with your family and friends. Children love both soft as well as crisp dosa while if you have very old people at home like grandparents; they will like this as they prefer always soft textured dishes as with age they cannot eat hard things. So give it a try and don’t ever discard overripe bananas there are so many lovely dishes that can be prepared using them.
** For “Tarni Mirsange Nonche (Hari Mirch ka Achar/ Green Chilli Pickle)” Recipe, Please follow the link given below …
** For “Aam Ki Launji (Sweet- Spicy Raw Mango Chutney/ Pickle)” Recipe, Please follow the link given below …
** For “Ellaichi- Adraki Chai (Cardamom- Ginger Tea)” Recipe, Please follow the link given below …
** The are many more “Dosa” Recipes in my Blog, do go through the common link shared below and try out that which you would like to relish with your family and friends …
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