Millets dosa recipe / Siri dhanya dosa/ Navane saame dosa recipe

June 17, 2018

Millets dosa recipe / Siri dhanya dosa/ Navane saame dosa recipe

Millets are of different types like Finger millet ( Ragi ), Pearl millet ( Bajra), Foxtail millet ( Navane), Barnyard millet, Kodo millet, Little millet etc. Among these, Ragi or finger millet is the richest source of Calcium and the staple food of our native, Mysore and Mandya regions in Karnataka.
The five varieties of millets - Foxtail ( navane) , Little millet( saame), Kodo ( Araka), Barnyard
( Oodalu ) and Brown top (Korle) are called Siri dhanya in kannada. That means they are the rich / super grains which provides us with a whole load of nutrients that our body requires and restores our health. Since these millets are gluten free and rich in dietary fiber , they go easy on our intestines, helping them to increase the bulk of the stool and reducing constipation.

Millets have gained high popularity in the recent years as they are highly nutritive compared to rice and other cereals. Replacing Rice with the millets, now and then, alternatively, in our everyday meals increases our nutritive intake. Here I am sharing the recipe of Dosa made with two of the varieties of millets - one is Foxtail millet or Navane akki , and the other one is Little millet or Saame akki. Both these varieties are rich in dietary fiber, and minerals. Especially the Foxtail millets are known to show high antioxidant activity, which is what we need nowadays. So these are definitely a healthy inclusion to our menus.
Foxtail millets are widely available here in Germany but the other varieties are hard to find. I brought varieties of millets during my recent India visit. So this is the newest recipe tried and successful in my kitchen.

Ingredients:

Foxtail millet ( navane akki ) - 1 cup
Little millet ( saame akki ) - 1 cup
Urad dal - 3/4 cup
Poha ( thick or medium ) - 1/4 cup
Methi seeds - 1/4 tsp
Baking soda - a pinch
Salt - 1 tsp

Preparing Dosa:

Wash the millets thoroughly and soak them in double the quantity of water.
In another vessel, wash and soak the urad dal, Poha and methi seeds. Let them both soak for at least 6 hours.
After 6 hours, drain the excess water from the millets and grind it until smooth. Transfer into a vessel.
To the same mixer, add the soaked urad dal, poha and methi seeds and grind until smooth. Transfer the ground mixture to the millets batter.
Add the Baking soda and mix well. Batter should be of medium consistency, neither too thick nor liquidy. Cover and let it ferment in a warm area of the kitchen, for about 6 to 8 hours/ overnight.
After the batter has fermented well, add the salt and mix well.
Heat a tawa/ griddle. Sprinkle some water when it's hot and pour a laddle full of batter and spread it evenly. Cover and let cook.
Once the bottom side is light brown and the top surface looks cooked, take out the dosa on to a plate. Make dosas with the rest of the batter in the same way.
Healthy, tasty, nutritive Millets dosa is ready to serve with the chutney/ palya/ gravy of your choice.

Healthy inclusions and variations to the routine breakfast, lunch and dinner menus are what i love to do. This recipe is one of them. Next time you get any millets in your local store/ supermarket be sure to include them in your diet. And don't forget to try this recipe.