Crispy Whole Grain Nachani- Urad Dal- Moong Dal Dosa.

“Crispy Whole Grain Nachani- Urad Dal- Moong Dal Dosa (Whole Finger Millet- Black Gram Dal- Green Gram Dal Dosa)” topped with Homemade Butter (Loni) and served with Coconut-Amla Chutney, Spiced Chutney Podi topped with Oil, Adraki Chai (Ginger Tea)” … my passion of preparing nachani in some form never ends … here is any kurkuri polo that can be relished for bf with any chutney of your choice … tastes wonderful and Yummilicious … 

** Dosas are always a delight to relish for bf be it with chutney podi, coconut chutney, pickle, sambar or any other dish of your choice. It is believed through ages that the first meal of the day ie the breakfast should be filling and nutritious but at the same time not overloaded and dosa, idly, oondi etc. fit the bill well. They get digested in a matter of 6-8 hours which is the appropriate time to have the next meal. We south Indians have always relied on Idly and Dosa for bf on weekdays for morning bf though it does consume some time in preparation nevertheless we never compromise when it comes to health. Well nachani ie ragi/ finger millet is a store house of good nutrients, vitamins, calcium etc. and for the last 15 yrs I have been using it extensively in most of my dishes. Here is another dosa that turned out not only crisp but delicious too. Definitely going to stay in my dosa list forever. Try it, even children will love it when eaten dunked in a good tasty chutney, sambar or loni/ butter my favorite. 

** Here is my recipe for “Crispy Whole Grain Nachani- Urad Dal- Moong Dal Dosa (Whole Finger Millet- Black Gram Dal- Green Gram Dal Dosa)” …. My Style … 

** Wash and soak together 1 cup each of urad dal (black gram dal), moong dal (green gram dal), whole nachani grains (finger millet/ ragi) in plenty of water for about 5-6 hours. 

** Soak 1 tsp of Methi/ Fenugreek seeds in ¼ cup of water also for 5-6 hours separately. 

** Soaking of Methi : I always soak methi/ fenugreek seeds also for 5-6 hrs separately in ½ cup of water. This is to be used while grinding the dosa batter. I do not add the methi along with the dal’s or rice coz. when we drain off the water, the nutrients and medicinal properties of methi seeds are also lost through it. 

** Note : Almost everybody I know, even my Mom soaks the methi seeds along with the rice or dals while soaking the same. So it is not necessary to follow my method of soaking separately. You may do so along with other ingredients too, the choice is yours. 

** Once the ingredients are soaked well, drain and wash them once again well and then add in about ½ cup of thin poha/ pova/ beaten rice/ avalakki, mix well, cover and keep it aside for about 15-20 minutes. Do not add in more water or so, the poha/ beaten rice is thin in quality and will absorb water with whatever little is remained in grains, so don’t worry. 

** Now add the ingredients into a wet grinder or mixer grinder along with the soaked methi and the water in which it is soaked and grind to a smooth batter with just little bit of water. The batter should remain thick like that of the consistency of Idly batter so be careful with addition of water. Lastly add in 4-5 chopped green chillies (tarni mirsanga/ hari mirchi) and 1 inch of grated ginger (adrak/ alle') and grind till done. 

** Remove the batter into a large stainless steel vessel, add salt (namak/ meeta) to taste, cover and keep it aside overnight of for 6-8 hours to ferment well. Next day or after fermentation of the batter beat it well for a few minutes till it gets evenly mixed into a thick batter as it will have risen a lot on fermentation process. Add in water only if absolutely necessary at this point, I have not. 

** To prepare the Dosa/ Polo : Heat a Iron tava/ non stick tava to smoking point, then lower the heat and let it cool a bit. Sprinkle some oil+ghee and gently wipe with a tissue, leaving a thin film of the same on the tava. Now pour in a large ladle full of thick batter at the center of the tava, and gently with the back of the round ladle/ spatula spread it to a round dosa of say about 8-10 inches in dia. 

** Note : Here I must mention that though the dosa batter is thick and looks thick when applied on the tava too once it gets cooked it settle down and turns out thinner and crispier in texture. When I prepared I had expected thick soft textured dosa and was surprised to see to reduce its thickness and turn out crisp and tastier, so don't worry much on that part. 

** Sprinkle some oil+ghee drops on the outer rim of the dosa and some drops on top of the dosa and let cook uncovered on medium heat. When cooked and evenly browned on bottom side gently loosen with the dosa spatula and flip it over to cook on the top side too for a minute or two only. Remove and place it on a serving plate and repeat the process with the remaining batter to get required number of dosas. 

** “Crispy Whole Grain Nachani- Urad Dal- Moong Dal Dosa (Whole Finger Millet- Black Gram Dal- Green Gram Dal Dosa)” is done and ready to be served. Always serve dosas hot from tava as they taste best when they are crisp, hot and fresh. You can serve them with any side dish like chutney, sambar, chutney podi, pickle or other dishes of your choice that which your family always likes to relish dosas with. 

** I have always liked topping my dosas with a little bit of Homemade Butter (Loni) from childhood as that is the way Mom served it to me and I still somehow continued with the habit. So I added on butter and served with Coconut-Amla Chutney, Spiced Chutney Podi topped with Oil, Adraki Chai (Ginger Tea) for breakfast and we loved it very much. 

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** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 27 + K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" Thank You.