Nachni Pitta Polo (in Konkani) literally means Ragi flour Dosa. It makes for an easy, quick breakfast recipe that can also be incorporated for main meals.

Being a millet-based (a.k.a Ragi) dish it is gluten-free, rich in complex carbohydrates, and loaded with the goodness of calcium, protein, and many other nutrients.

I picked up this recipe from my grandmother’s handwritten cookbook. So I don’t exactly know the source of origin and I choose to call it my grandmothers recipe.

A little about my grandmother: She used to love dosa’s but somehow making crisp round dosa’s wasn’t her strongest trait. Since that was one thing she loved and didn’t know to do. I choose to learn and master the art as much as I could to make her happy and see her smile. (Ps: Love can make you do crazy things. )

So here’s the recipe:

Nachni Pitta Polo (Ragi Dosa)

Ingredients:

• Freshly ground Nachni Flour ( Ragi Flour): 1 cup
• Rice flour:1/4 cup
• Curds: 3/4 cup, thick
• Green chilies:2, finely chopped
• Onion:1, finely chopped
• Cumin powder:1tsp
• Salt
• Oil

Procedure:

• Mix the ragi flour, rice flour, and curds in a bowl to a fine paste-like consistency.

• Leave it aside for 20 mins.

• Add in water to make the batter of pouring consistency.

• 

• Then add in the rest of the ingredients like onion, cumin powder, chili, and salt.

• Grease a non-stick pan. Heat the pan till it is nice and hot. Pour the batter to form a dosa.

• Let it cook till the sides leave and then flip it to the other side. ( Note: If the dosa is not cooked properly on one side it will break)

• Once the dosa is ready, serve it with chutney.

Note:

• One can easily replace the rice flour with wheat flour or Rava.
• You can use 50 % rice flour and 50% rava instead of complete rice flour.
• Chickpea flour can also be used instead of rice flour.

Print Recipe

Nachni Pitta Polo (Ragi Dosa)

Easy and quick millet dosa

Prep Time10 minutes mins

Cook Time15 minutes mins

Resting time20 minutes mins

Total Time40 minutes mins

Course: Dessert

Cuisine: Indian

Keyword: gluten free, saraswat cuisine

Author: Aditi Prabhu

Equipment

• Bowl
• Non-stick pan

Ingredients

• 1 cup Nachni Flour ( Ragi Flour) Freshly ground
• 1/4 cup Rice flour
• 3/4 cup Curds
• 2 Green chilies finely chopped
• 1 Onion finely chopped
• 1 tsp Cumin powder
• 2 tbsp Oil

Instructions

For the Batter

• Mix the ragi flour, rice flour, and curds in a bowl to a fine paste-like consistency.
• Leave it aside for 20 mins
• Add in water to make the batter of pouring consistency.
• Then add in the rest of the ingredients like onion, cumin powder, chili, and salt.

Making the dosa

• Grease a non-stick pan. Heat the pan till it is nice and hot. Pour the batter to form a dosa.
• Let it cook till the sides leave and then flip it to the other side.

  ( Note: If the dosa is not cooked properly on one side it will break)
• Once the dosa is ready, serve it with chutney.

Notes

• One can easily replace the rice flour with wheat flour or Rava.
• You can use 50 % rice flour and 50% rava instead of complete rice flour.
• Chickpea flour can also be used instead of rice flour.