Nachni and rava pole

Nachni (finger millets) and rava (semolina) pole are very similar to uthappams except for the fact that they do not use a rice-lentils base. They make for a quick meal without the hassle of soaking and fermenting the rice-lentils batter that you need for uthappams.

They also make for an excellent addition to a brunch menu.


1 cup nachni flour

1/2 cup semolina

1/2 cup yoghurt

1 1/2 cup water

1 onion, chopped fine

1 teaspoon cumin seeds

1 teaspoon sesame seeds, toasted (optional)

5-6 curry leaves

1/2 teaspoon grated ginger

1/2 teaspoon black pepper

1/2 a green chilli, finely chopped (optional)

salt to taste

3-4 tablespoons oil

Nachni-rava pole


  1. Mix the nachni and semolina. Add the salt and pepper and mix well so it’s evenly distributed.
  2. Add the yoghurt and mix into the dry ingredients. Add the water gradually until you have a batter the consistency of pole (pancake) batter.
  3. Add the chopped onion to the batter and mix well.
  4. In a small pan, heat 1 tablespoon oil. Add the cumin seeds, curry leaves. When the cumin seeds splutter, add the ginger and the green chilli (if you are using it) and saute for 2 mins. Add this to the pole batter.
  5. Heat a pan and smear with some oil. Add a pinch of sesame seeds and drop a ladleful of the pole batter. Cover and cook for a couple of minutes. Flip and cook the other side until done.
  6. Serve hot with ketchup or some green chutney.

This makes 6-10 pole or pancakes depending on the size you choose.

About The Weekend Baker

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This entry was posted in A-Z 2018, Quick Weeknight Recipes, Savoury snacks, Teatime snacks or Brunch ideas and tagged , , , , , , , , , , , , , , , , . Bookmark the permalink.

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