Navane - Mentya Dosa

Navane (Foxtail Millet) - Millet dosa is prepared using Navane, methi seeds, a handful of Urid dal and little rice. Mentya dosa is very famous dish in Karnataka. Mostly South Canara . (Dakshina Kanaada region).

Fenugrik is known as, Mentya (Kannada), Vendayam (Tamil), Menthulu in Telugu, Ulva in Malayalam, Methya in Marathi, Uluhaal in Sinhalese, Methi in Punjabi, Hindi, Oriya and Bangla. The Arabic name for Mentya is Hilbeh.
Mentya seeds are strongly aromatic. They are popular spices, widely used for their well recognized for culnary as well as for medicinal properties. Traditionally fenugreek seeds are being used to cure digestive problems. Fenugreek seeds are rich source of minerals, vitamins and phytonutrients.(natural chemicals that are found in a variety of plant food). These seeds are a very good source of soluble dietary fiber. It is also rich in many vital vitamins that are essential nutrients for optimum health including thiamin, pyridoxine (vitamin B6), folic acid, vitamin A and vitamin C.
Navane (Foxtail millet) is a non gluten grain and contain lots of minerals, vitamins and healthy content as I mentioned in my previous Navane Recipes.
This Navane Mentya Dosa recipe contains Navane, Mentya seeds, Urid dal and little rice. This is a healthy recipe and I am sure every one and all age group will love the Mentya Dosa. You can even prepare Paddu (Guli appa) and send it to kids in their Lunch box. We can have this dosa for breakfast, as snack and for dinner also.

Things Needed :

Navane : 2 Cups
Rice : 1 Cup
Mentya Seeds : 1/3 of the Cup ( the cup which you use for navane and rice).
Urid dal : 1 Hand ful ( 1 to 2 Table spoons)
Salt : Required
Water : Required
Oil : 4 to 5 Table spoons.

Method : 

1. Wash and soak Navane (Foxtail Millet), rice and Mentya seeds for 5 to 6 hours.

2. Now grind them together using required water till paste.
3. Remove from the grinder (Liquidizer), add salt and mix it well.
4. Allow it to ferment for 6 to 8 hours.

5. Keep a dosa pan on the fire. Sprinkle oil on the pan.
6. Take a spoonful of dough and spread on the pan.

7. Sprinkle a little oil on the top of the dosa and cover the dosa.
8, Cook for 15 to 20 seconds and turn the dosa other side.
9. Cook for another 10 seconds and remove from the pan.

10. Serve Hot Mentya dosa with the side dish you have prepared. Serve Mentya dosa with ginger coconut chutney and jaggery.

11.Let the dosa be the size of set dosa.
12. It will be nice to have soft  thick dosa.
13. Repeat the same with remaiining dough.

14. We can also prepare Guli appa (Paddu) with Same batter. 

Note :

Mentya Navane dosa batter should be ferment well or dosa will not be soft and tasty.

You can use ghee instead of oil to get a better taste. Let the batter cosnsistency be like idli dough.

Serves : 6 to 8 
Time : 30 minutes .

Soaking and fermenting time extra .

Ginger coconut chutney :

1. Grate coconut, wash ginger and cut it into small pieces.

2.Now add 2 green chilly, a marble size tamrind, curry leaves and coriander leaves, grind it till paste. Add salt.

3.  Remove from the jar to a serving bowl.
Serve this chutney with any dosa or idlie

Serves : 4 to 5 
Time : 10 minutes.