Nachni Urad Dal Dhirdi (Finger Millet Black Gram Dhirdi / Ragi Urad Dhirdi)
We love the taste of the two flours nachni (finger millet) and urad dal (black gram) together as the result is a soft light dhirda. I do not mill the flours, I use ready made flours available in my local grocery store. You may want to roast the flours before use but I did not do that today. I soaked them a little longer than usual, about 6-8 hours. They made an excellent and filling breakfast.
For the dhirda
1 cup nachni flour (finger millet flour)
1/2 cup urad dal flour (black gram flour)
salt to taste
For the chutney
1 tbsp. oil
1 tsp. channa dal
1 tsp. urad dal
1 dried red chili pepper
1 Serrano pepper
1 cup shredded coconut
Heat a griddle pan. Wipe with a clean wet towel followed by a towel dipped in a little oil. Pour a ladle of batter on the pan and starting from the center swirl in ever growing circles until the batter is spread in a good sized crepe.
Cover and let it cook under steam. When done flip and cook the other side. Take off heat. Repeat for the remaining batter.
This is my entry for week three, day two of BM #42 for the theme Millet.