Nachni Dosa with Sprouts

Time 15 min

Ingredients
Nachni flour 2 cups

Moong Daal 1/2 cup

Urad daal 1/2 cup

Jada poha 1/2 cup

Salt to taste

Sprouts 1 cup

Chopped onion 1 cup

Green chilies 2-3

Oil 1-2 tbsp

Method

Soak moong daal, urad daal and poha for atleast 5 hrs. Then blend in blender to make coarse paste. Transfer to air tight big size dabba add nachni floor mix well. Add water if necessary. Keep overnight for the fermentation or atleast 6 hrs. Then add sprouts, onion, green chilies and salt to the batter. Make dosas. Serve hot with sambar / chutney.

Tip

It is definitely very healthy and good for diabetic people.

Nachni Dosa with Sprouts

Time 15 min

Ingredients
Nachni flour 2 cups

Moong Daal 1/2 cup

Urad daal 1/2 cup

Jada poha 1/2 cup

Salt to taste

Sprouts 1 cup

Chopped onion 1 cup

Green chilies 2-3

Oil 1-2 tbsp

Method

Soak moong daal, urad daal and poha for atleast 5 hrs. Then blend in blender to make coarse paste. Transfer to air tight big size dabba add nachni floor mix well. Add water if necessary. Keep overnight for the fermentation or atleast 6 hrs. Then add sprouts, onion, green chilies and salt to the batter. Make dosas. Serve hot with sambar / chutney.

Tip

It is definitely very healthy and good for diabetic people.

Semolina / Rava Idli

Time 15 min

Ingredients
Semolina / rava 2 cups

Moong daal 1 cup

Urad daal 1 cup

Jada poha 1 cup

Salt to taste

Oil 1-2 tbsp

Method

Soak rice, moong daal, urad daal and poha for atleast 5 hrs. Then blend in blender to make coarse paste. Keep overnight in dabba with tight lid for the fermentation or atleast 6 hrs. Then add salt to the idli batter. Grease idli patra with oil, pour idli batter, steam for 15 min. Serve hot with sambar / coconut chutney.

Semolina / Rava Idli

Time 15 min

Ingredients
Semolina / rava 2 cups

Moong daal 1 cup

Urad daal 1 cup

Jada poha 1 cup

Salt to taste

Oil 1-2 tbsp

Method

Soak rice, moong daal, urad daal and poha for atleast 5 hrs. Then blend in blender to make coarse paste. Keep overnight in dabba with tight lid for the fermentation or atleast 6 hrs. Then add salt to the idli batter. Grease idli patra with oil, pour idli batter, steam for 15 min. Serve hot with sambar / coconut chutney.

Aambil Nachani Drink

Time 15 min
Ingredients
Nachani flour / finger millet flour 1 cup
Curd 1/2 cup
Crushed garlic cloves 2 tsp
Cumin seeds 1 tsp
Water 3-3.5 lit
Buttermilk 1 lit
Salt to taste

Method
Add curd to the nachani flour and make a smooth paste. If require add 2-3 tbsp water. Keep it for fermentation for min 6 hrs.

Then heat water in a big pan, after water boils add cumin seeds, crushed garlic cloves & salt. Stir well. Let it boil for 5 min. Then add 1/2 cup of same boiled water to the bowl containing fermented nachani, stir and then pour in the pan slowly. Stir well so that no lumps are formed. Let it cook for 7-8 min.

Allow it to cool. Then add buttermilk. Chill in refrigerator and enjoy.

Raagi / Nachani Bhakari

Raagi / Nachani Bhakari

Time 10 Min

Ingredients
Raagi / Nachani Flour 1 cup
Salt to taste
Water 1/2 Cup
Raagi / Nachani flour 1/2 cup for dusting
Iron Tava

Method
Heat the iron tava. Pour water on the tava. Then water becomes immediately hot. Turn off the flame. Then in the big thali containing flour and salt add hot water to it. Keep it for 5 min. Then knead the dough properly not too soft not too hard.  Make 2 -3 portions. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make big and round in shape. Turn on the flame. Heat the tava on high flame for 2-3 min then make it low flame. Then put the bhakari on tava and apply little water on upper side. Let it be for 1-2 min. Immediately water will get evaporated. Then flip the bhakari and roast.  At this stage make medium flame. Roast the bhakari for about 4-5 min on medium flame. After bhakari is done remove tava and on high flame keep bhakari directly on cook top and roast on both sides just for 1-2 min. Avoid burning of the bhakari by flipping quickly.

Tip
Serve hot with sada zunka or dahi zunka

Raagi / Nachani Bhakari

Raagi / Nachani Bhakari

Time 10 Min

Ingredients
Raagi / Nachani Flour 1 cup
Salt to taste
Water 1/2 Cup
Raagi / Nachani flour 1/2 cup for dusting
Iron Tava

Method
Heat the iron tava. Pour water on the tava. Then water becomes immediately hot. Turn off the flame. Then in the big thali containing flour and salt add hot water to it. Keep it for 5 min. Then knead the dough properly not too soft not too hard.  Make 2 -3 portions. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make big and round in shape. Turn on the flame. Heat the tava on high flame for 2-3 min then make it low flame. Then put the bhakari on tava and apply little water on upper side. Let it be for 1-2 min. Immediately water will get evaporated. Then flip the bhakari and roast.  At this stage make medium flame. Roast the bhakari for about 4-5 min on medium flame. After bhakari is done remove tava and on high flame keep bhakari directly on cook top and roast on both sides just for 1-2 min. Avoid burning of the bhakari by flipping quickly.

Tip
Serve hot with sada zunka or dahi zunka