Tag: navane

NAVANE MENTHYA DOSE-FOXTAIL MILLET METHI DOSA

In my earlier post of Navane Dose, I had written about Navane Akki and its nutritional values.  Go through it.

Menthya/Methi/Fenugreek seeds are also good for health. It is called as reservoir of medicinal properties, few to mention, lowers cholesterol, controls sugar level, cancer etc.,

Today we shall see how to prepare Dose combining Navane and Menthya.

You all check out my other recipes of Navane and give feedback.

Ingredients : (more…)

NAVANE DOSE-FOXTAIL MILLET DOSA

Navane Dose

Navane Dose

Navane or Foxtail Millet is a gluten free grain and is the second most commonly grown species. It is rich in protein, minerals, vitamins, amino acids, calcium. It helps reduces cholesterol level. It is also used as a diet food. It can be substituted with rice and consumed by all.

Navane is also called Navane Akki. It is used for various dishes. I have tried Navane Huggi/pongal, Navane Idli, Navane-Moong dhal Pongal, Navane Kabab, Navane sampali, Navane Burfi.

You can check out my other recipes of Navane and give feedback.

Ingredients :

Navane rice                                       2 cup

Urad dal                                             ½ cup

Avalakki/flattened rice               ¼ cup

Menthya/fenugreek seeds         1 tsp

Salt to taste

Method :

Wash navane, urad dal, methi and soak altogether for about 4 hrs.

IMG_20140714_154840 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Soak flattened rice half an hour before grinding.

IMG_20140714_154846 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Now grind all into fine paste with soaked water.

Add salt to taste and mix the batter well. You can see bubbles on it.

IMG_20140715_063458 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Now close the lid and keep for fermenting for about 6-8 hrs or overnight.

In the morning, mix the batter well and add water if necessary to get right consistency.

IMG_20140715_070344 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Heat the pan put some oil. Put one ladleful of batter on it and spread into circle.

IMG_20140715_072535 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Cook for 1-2 mts. Take a spatula, remove dosa first from the sides and in the centre.

IMG_20140715_072719 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Cook for one more minute, then turn on the other side to cook.

IMG_20140715_071556 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Navane dosa is ready to serve.

IMG_20140715_071526 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>

You can serve with Aloo Onion Palya, coconut or fried gram chutney and sambar.  Or any chutney of your choice.

 

Tips :

If your batter is too watery you can add little rice powder to get right consistency. You can use more or less oil as per your taste.

NAVANE HESARAKAALU PONGAL-WHOLE GREEN GRAM PONGAL

 

NAVANE PONGAL

NAVANE PONGAL

 

Ingredients :

Whole green gram/hesaru kaalu                      1 cup

Saame /navane                                                        1 cup

Capsicum                                                                    1 cup

Green Chillies                                                           7-8

Ginger                                                                          1 inch

Jeera                                                                           ½ tsp

Pepper                                                                        1 tsp

Curry leaves                                                             one fist full

Coriander leaves                                                    one fist full

Channa dal                                                                1 tsp

Mustard                                                                     1 tsp

Oil                                                                                2 tbsp

Lemon                                                                        2 nos. big

Water as required

Salt to taste

 

Method :

Dry roast whole green gram and saame separately.

In a pan take 2 cups of water. Bring to boil. Put roasted green gram and cook. You can also pressure cook for 1-2 whistles. I do not prefer pressure cook as green gram becomes paste and the dish will not taste good.

IMG_20140602_062346

In a mixie grind ginger, green chillies, jeera, pepper, half of curry and coriander leaves.

IMG_20140602_062857

When green gram is half cooked, add grounded mixture, cut capsicum and salt to taste.

Continue cooking.

Now add roasted saame/navane and mix well. Close the lid and continue cooking in low flame.

IMG_20140602_064430

Finely chop remaining curry and coriander leaves.

In a small pan put 2 tbsp oil and temper with mustard and chana.

When pongal is cooked fully add tempered mustard, channa, finely chopped curry and coriander leaves.

IMG_20140602_065857

Squeeze lemon juice and mix.

Put 1 tbsp ghee on it.

Serve hot. You can also serve with chutney.

I prefer eating saame/navane pongal without any chutney.  It tastes gud.

 

 

Tips :

You can add grated coconut. As saame/navane is healthy and a diet food and tasty, you can avoid coconut.