Showing posts with label Navane foxtail millet. Nalin's New. Show all posts
Showing posts with label Navane foxtail millet. Nalin's New. Show all posts

Tuesday, January 16, 2018

Foxtail Millet & Mixed dal Dosas

Here I have tried using dals and foxtail mellet. 
varities of dosas can be prepared using this dough, like plain dosas (Crispy as choice), Masala dosa, (Using potato dry curry), paddu, onion dosa etc.
You can even prepare dosa as soon as you grind the dough. ( Optional) (Fermented is better and good).
Foxtail millet/Navane is one of the healthy Millet and using millet in daily life has become more popular these days .Millets are getting more and more popular. I have used mixed dals & Foxtail millet and prepared plain dosa and Masala Dosa. Dosa  came out crispy, yummy and need not to say we loved it. I even tried the fresh ground dough which was just ground and it turned soft and nice.
I have used foxtail millet, moong, toor, urid and channa dal with little Avalakki/flattened rice.
Millets are known as "Siri Dhanya " in Kannada langurage/Karnataka/India. This foxtail millet is known as Navane or Navanakki in Kannada. (ನವಣೆ ಅಥವಾ ನವಣಕ್ಕಿ), Kaon dhana in Bengali, Kooralu in Telugh and Kangani in Hindi.
Millets are known for their healthy properties, they are gluten free, rich in fiber and helps to control diabetes and high blood pressure.
Adding  little dry ginger powder helps to avoid the gas contained in dals. It acts as antioxidants and helps to digest the food easily. 
Let us see the recipe Now :


Foxtail Millet : 3 Cups
Urid dal : 1/2 Cup
Moong Dal : 1/2 Cup
Toor dal : 1/2 Cup
Channa Dal : 1/2 Cup
Avalakki : 2 Handful ( Nearly 1/2 Cup)
Methi Seeds : 1 Teaspoon
1 Teaspoon of ginger :
Salt : As It required

Method :

1. Wash and soak all the ingredients together except avalakki/flattened rice/poha. and methi seeds.

 2. Grind it after 3 to 4 hours with required water and remove from the grinder.
3. Put it in a big bowl and add required salt and ginger powder. Let it ferment. (Over night or 6 to 8

4. In the morning or when you are ready to prepare dosa, mix the dough well. The dough is ready to use it.
Now let us try the plain dosas :

 Plain Dosa :

Things Needed
Fermented dough  : 1 Big bowl
Ghee/Cooking oil : 2 to 3 Tablespoons

Method :

1. Method : Keep the pan on the fire and heat. Clean the pan nicely. (No oil should be there on the tava). Use a clean cloth or kitchen to clean the tava.
2. Mix the dosa dough and a ladle of dough and spread it on hot tava/pan. Let the flame be very low.
3. Now sprinkle oil/ghee on the top and cook on medium and low flame for 1 to 2 minutes.

4. Remove the dosa from the pan and serve hot Foxtail Millet dosa with a side dish of your choice.

Note :

The consistency of the dough should be not very thich. Dp not heat the pan fully with oil and then try to do dosa will stick to the pan. Be careful and clean the pan and remove the oil completely. Spread the dough slowly so that it turns as thin as you want. Adding ghee/oil is option.
Time : 20 Minutes
Serves : 3 to 4

Masla dosa :

Things Needed :
Fermented dough : 1 Big bowl
Oil /Ghee : 3 to 4 Tablespoons
Potato Onion dry curry : 1 Bowl.
Method :
1. Keep a dosa pan on the fire and clean it with a kitchen tissue.
2. Mix the dosa dough nicely and take a ladle full of dough and spread it on the tava. (Let the flame be very low while spreading around the dough. Or it stick to the pan and you will not be able to spread it nicely.

3. Let it cook on medium flame once you finish spreading the dough . Let it cook on 1 to 1 minutes.
4. Cover and cook on low flame for a minute. Dosa turns crispy on low flame.
5. Add some oil or ghee on the top. Take one or two tablespoon of potato dry palya and close dosa with both sides.

6. Let it be there for a minute. Now remove ready Foxtail Millet Masala dosa and serve with the side dishes you have prepared.

Note :

Do not put dough when the flame is high or the pan is too hot. Sprinkle some water on the top of tava and let it cool. Reduce the flame to be low. Clean the tava with clean cloth or kitchen tissue. Adding chutney powder on the dosa and then placing dry potato palya is optional. I have not done it. Using ghee taste better.
Time : 30 Minutes
Serves : 3 to 4 People

Dry Potato curry /Palya

Boil 3 to 4 potatoes and peel off the outer layer. Smash it and keep them aside. Cut 3 to 4 onions, 2 green chilly, curry leaves (5 to 6) (wash it before cutting) and keep it aside.
Keep a pan on the fire and heat. Add 2 Tablespoons of oil, mustard seeds and urid dal. Let mustard seeds splutter. Add curry leaves and cut green chilly. Fry for a minute. Add cut onions and fry till they turn golden brown. Add salt, turmeric powder and smashed potatoes. Mix it well and add washed, cut coriander leaves. Dry Potato Curry is ready for Masala dosa.

Dosas prepared with fresh ground dough which is not fermented.

You can also prepare dosas as soon as you grind the dough. Add required salt to ground dough.
Prepare dosas and serve with your choice of side dish.

Dosas are soft when you use the dough which is not fermented.

Time for soaking 3 to 4 Hours. Fermentation : 6 to 8 hours.
You can prepare dosas as you like it ..
Njoy..Happy Millet ..Healthy Millet, Yummy Millet....
Type : Indian/South Indian.

Coconut Chutney

Grind fresh coconut, little tamarind, 2 green chilly and required salt with little water. Let it be soft and paste consistency. Remove it from the mixi jar and add mustard, curry leaves and ingh seasoning. Coconut chutney is ready to serve.

Friday, December 9, 2016

Foxtail Millet - Urid Dosa

Navane/Foxtail Millet Dosa is a healthy breakfast dish. Use of foxtail millet is an healthy option for rice. It has many healthy content which is very good for all age group.

I have used Foxtail Millet, Whole Urid, Avalakki/flattened rice and methi/Fenugrik seeds.
Foxtail Millet is known in different names in different languages in India.
Navane/Foxtail Millet Dosa is a healthy breakfast dish. Use of foxtail millet is an healthy option for rice. It has many healthy content which is very good for all age group.
I have used Foxtail Millet, Whole Urid, Avalakki/flattened rice and methi/Fenugrik seeds.

Foxtail Millet is known in different names in different parts of India. 
Foxtail Millet is known as Navane (ನವಣೆ/ನವಣಕ್ಕಿ) in Kannada, /Karnataka. In Telugu - Korral,
In Hindi and Punjabi -Kangni and Gurjarathi - Kang. Malayalam - Thina, Tamil -Thinai/Kavalai and in Marati it is called as Rala or Kang.

Let us see some benefits of having "Millets " in our diet.
Millets are highly nutritious grains. They are non gluten and no acid forming foods. They are very easy to digest. Millets release lesser percentage of glucose and takes longer time to digest. It helps to lower the diabetes risk. They contain minerals like iron, magnesium, phosphorous and potassium.
It is an easy dish, used Navane/instead of rice (Substitution for rice) because of its healthy values.
Lets see the recipe now:

Things Needed :

Urid dal : 1/2 Cup (I have used whole white urid)
Foxtail Millet/Navane : 2 Cups
Flattened Rice / Avalakki : 1/2 Cup
Methi Seeds : 1 Teaspoon
Salt : As required

Method :

1. Clean and wash foxtail millet, urid and methi/fenugrik seeds and soak for 3 to 4 hours.

2. Wash and soak Flattened Rice/Avalakki for 2 to 3 hours.

3. Grind all the ingredients together using little water. Remove from the mixi jar and put it in a big bowl. Add salt. Let it ferment. (Over night or 5 to 6 hours.

4. Next day morning before preparing dosa, mix the ferment dough nicely. Add water if required and bring it to dosa consistency.

5.  Keep a pan on the fire and clean the pan with a tissue. Sprinkle oil and clean it again.
6. Take a ladle of dosa dough and spread it on the tava in a round shape. (with the help of ladle).
7. Cook on medium and low flame. Sprinkle oil/Ghee on the top.
8. Turn the other side and cook for 10 seconds and remove from the pan.

9. Foxtail Millet dosa is ready to serve. Serve with the side dish you have prepared.

10. Repeat the same with remaining dough. Add a spoon of ghee/butter on the top of dosa before serving.

 You can also prepare thick dosas. Just put a ladle full of the dough and slightly spread.

Note :

 Do not add too much of water while grinding the dough. I have used the mixi jar to grind the ingredients. Do not put a force while spreading the dough on the tava/pan. Do not put dough on a oily pan. It does not spread much. Sticks to your ladle. Clean the oil surface of the pan with a clean towel or kitchen tissue.
Time : Dosa preparation : 20 Minutes + Soaking 4 hours - grinding 10 minutes -fermentation 5 to 6 hours.
Serves : 4 to 6
Foxtail Millet .

Tuesday, December 16, 2014

Little Millet- Foxtail Millet - Urid Dosa.

Little Millet is known as Saame akki and Foxtail millet is known as Navane in Kannada Language. Now a days Millets are consider as the healthiest grains in the whole world. Using these millets instead of rice help us to get more carbohydrates and sugar more than the required quantity. Most of the the millets are gluten free and  healthy.

In this dosa recipe, I have used Saame that is little millet and Navane the foxtail millet with Urid dal. The same proportion of Urid dal and instead of rice combined little millet and foxtail millet. The out come is really nice. You can prepare soft thick Set Dosa or thin crispy dosa, the choice is yours. The ingredients have to be soaked as usual for 4 to 5 hours, then grind and leave it for ferment. (over night 7 to 8 hours ). Little millet and Foxtail millet combination is superb and the dosa taste fantastic.
Now Lets see some benefits of Little Millets and Foxtail Millets
Little millet is known as Saame in Kannada, Saamai -Tamil, Sama - Telugu and Chama in Malayalam. It is a wonderful millet that is suitable for people of all age group. It is full of fiber and helps to prevent constipation and helps women who have irregular period problems. It also helps to reduce the fat depositions in the body. Little millet is good source of minerals, iron and good antioxidant. It is good for diabetic people. It is gluten free too. 
Foxtail Millet is known as Navane in Kannada, Thinai -Tamil, Kangni/Rala  Hindi, Korra -Telugu and Thina in Malayalam. Foxtail Millet contain high source of carbohydrates and rich in dietry fiber and full of minerals like copper and iron. Foxtail millet help our body to be strong and controls blood sugar and cholesterol level.
Here is a recipe of Little Millet -Foxtail Millet Urid Dosa, the whole family will enjoy eating this dosa and get benefit from this healthy grains.

Things Needed :

Little Millets : 2 Cups
Foxtail Millets : 2 Cups
Urid Dal : 1 Cup
Methi (Fenugrik) Seeds : 1 Tea spoons
Avalakki (Beaten Rice or Aval or Poha) :  2 to 3 fist ful ( 1 Cup ).
Salt : to taste
Oil : 2 to 3 Tablespoon

Method :

1. Wash and soak foxtail millet, little millet and urid dal for 4 to 5 hours. (clean before you soak them).

2. Wash   Soak Beaten rice and methi seeds in warm water for 2 to 3 hours..
3. Now grind all the ingredients til paste, remove from the grinder or Mixi Jar.
4. Add salt and allow it to ferment. Keep it in the warm place.

5. Take a tava and place on the fire. Heat and put oil around the Pan. 
6. Mix Dosa batter nicely and put a spoon of batter and spread on the dosa pan. Cover and cook for 1 minute and put some oil on the dosa and turn the other side of the dosa and cook.

7. Remove from the dosa pan and serve with the chutney of your choice.

8. Repeat the same with remaining dosa dough.

Note :  

The dough should be like normal dosa dough. Do not make the dough watery.
You can use ghee instead of oil. You can also prepare masala dosa and onion uttappa with this dough.
Dosa may look little soft but it taste good and healthy too. Adding 1 portion of rice is your choice.
Time : 4 Hours to soak and over night or 8 hours to ferment. Preparation time " 20 minutes.
Serves : 8 to 10 people .

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