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.
Navane rice 2 cup
Urad dal ½ cup
Avalakki/flattened rice ¼ cup
Menthya/fenugreek seeds 1 tsp
Salt to taste
Wash navane, urad dal, methi and soak altogether for about 4 hrs.
Soak flattened rice half an hour before grinding.
Now grind all into fine paste with soaked water.
Add salt to taste and mix the batter well. You can see bubbles on it.
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.
Heat the pan put some oil. Put one ladleful of batter on it and spread into circle.
Cook for 1-2 mts. Take a spatula, remove dosa first from the sides and in the centre.
Cook for one more minute, then turn on the other side to cook.
Navane dosa is ready to serve.
You can serve with Aloo Onion Palya, coconut or fried gram chutney and sambar. Or any chutney of your choice.
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.