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.

Goli Baje (Maida Pakoda)

Goli baje (Mangalore Bajji) is very famous in Dakshina Kannada (Sourth Canara) side. When the Heavy Mansoon Rains pouring continuously outside, the sky covered with black clouds, we used to watech the rains, eating these Hot Goli bajes. Goli baje is nothing but a fried item which is prepared with Maida (all purpose flour), sour curd, green chilly, salt and little sugar.

Goli Baje is the round shape (goli) baje is pakodas. Maida is mixed with sour curd, requiring salt, a tablespoon of sugar. Keep this batter for at least half an hour and then mix it again. Add a pinch of cooking soda (bicarbonate soda) just before you fry pakodas. Adding soda along with curd and other ingredients will surely absorb oil. It is definitely a tasty dish when it is eaten piping hot.

Maida is a finely milled and refined and bleached wheat flour. We use Maida to prepare bread, cake, cookies and even it has sneaked into our kitchen, with loads and loads of recipes are prepared using maida.

Here is a recipe of Goli bhajji, we can have them with a cup of tea or coffee and even for parites or it can be served as starter too.

Things Needed:  

Maida (Plain flour) : 2 Cups
Curd: 1/2 cup
Green chilly : 2
Ingh : a pinch
Curry leaves : 5 to 6
Cooking Soda : a pinch
Sugar : 1 Tablespoon
Salt : as required
Oil : to fry (1 Cup)

Method :

1. Put maida, sugar and salt in a big bowl.

2. Add curd and mix it nicely (let it be thick). Leave it for 10 minutes.

3. Wash Green chilly and curry leaves and cut it into small.

4. Add green chilly, ingh and curry leaves and mix it well. 

5. Keep oil for frying. Heat it. (on medium flame)

6. Just before frying add a pinch of cooking soda and mix it well.

7. Take a handful of batter and leave it in oil. ( just small balls shape).

8. Fry on both sides til they are golden color and remove from the oil.

9. Put it on a kitchen tissue (kitchen napkin) so that it absorb the extra oil.

10 Repeat the same with the rest of the batter.

Serve Hot Goli bajji with ketch up or any kind of chutney you prepared.        

Note 

Do not leave the batter more than 30 minutes. Do not mix cooking soda while you are adding curd. Let the batter be thick. When you add soda it becomes soft and little loose. If the batter is very watery add little more maida flour or besan. But the taste differ. Or it absorbs more oil while frying. You can also add cut onions to the batter. Udupi Goli bajji (original recipe) has no onions. You can also add cut coconut pieces in the batter. It gives a better taste. (optional). You can also add grated carrots but the taste differs. 

Serves : 3 to 4 
Time : 30 minutes.