Nanchane pitta polo (Ragi dosa)

Nanchane peeta means Ragi flour in Konkani. This is one more quick breakfast recipe. This dosa can also be served for dinner. Ragi/Finger millet has more calcium, iron and fiber when compared to wheat, brown rice and maize. Even it has a less fat content in it.You can know more about ragi here. So if anyone is planning for a low Carbohydrate recipe for dinner, then this is one such recipe.

I got this recipe from a very good friend. This recipe also includes yogurt/curd and hence this dosa is very rich in calcium.

Ingredients:

• Ragi flour- 1 cup
• Rice flour- 1/2 cup
• Yogurt/curd- 1 cup
• Green Chilli- 1-2
• Onion, small- 1
• Coriander leaves/ Cilantro- Few springs
• Salt- To taste

Procedure:

First Chop the onion, green chilli and cilantro very finely and put them in a mixing bowl. To this add ragi flour, rice flour, curd and salt. Mix it well so that there are no lumps in it. Add water if required. Consistency of the batter should be such that its thinner than normal dosa batter.

Once the dosa pan is ready, pour one ladel of the batter on the pan ( Since the batter is little thin and has chopped onions in it, its difficult to spread the dosa batter in circular motion unlike other dosas. Hence just spread it as you do a neeru dosa or rava dosa).

Add little oil (optional). Close it with a lid for a minute. Then flip the dosa to fry the other side. Each side of the dosa might take two minutes. Fry until it gets a light brown color on both sides of the dosa. Nanchane Pitta Polo is ready!

Serve it hot with any chutney of your choice. I served it with Gosale Shire Chutney .Above measurement is for serving 2-3 people.