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 :
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
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
hours).
.
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 :
Things Needed
Fermented dough : 1 Big bowl
Ghee/Cooking oil : 2 to 3 Tablespoons
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.
Time : 20 Minutes
Serves : 3 to 4
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.
Time : 30 Minutes
Serves : 3 to 4 People
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.
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.
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 :
Ingredients
Foxtail Millet : 3 CupsUrid 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.
hours).
.
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 :
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 bowlOil /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.
