Nimki

About Nimki

Ingredients

• Refined flour 250 gms
• Desi ghee 4 tbsps
• Salt to taste
• Roasted cumin powder 1 tsp
• Oil to deep-fry

How to Make Nimki (Stepwise Photos)

Method

1. Take refined flour in a mixing bowl, add desi ghee, salt, roasted cumin powder and enough water and knead into a stiff dough.
2. Divide the dough into equal portions and roll each portion into a thin sheet, cut into small triangles and prick them with a fork.
3. Heat sufficient oil in a kadai, slide in the triangles, a few at a time, and deep-fry on medium heat till golden and crisp. Drain on absorbent paper and set aside to cool.
4. Arrange them on a serving platter and serve. Or store in an airtight container.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps