Foxtail millet dosa/Navane dosa

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                                           Ready to serve Foxtail millet dosa with chutney & chutney powder

Makes – 30 dosas

Time taken – 45 minutes

Foxtail millet in english is Navane in kannada.  It is the staple food of Telengana region  .  Other names for foxtail millet include Italian milletGerman milletChinese millet, and Hungarian millet.   I am in the habit of adding variety of millets  in my daily diet  since it is good from the health point of view, and  i am planning to put up Foxtail millet dosa today.  I would also like to put up a couple of recipes of this wonder millet in due course.    Though this dosa is new to the  p allot is really yummy too!!!  It  also adds to the long list of dosa on this blog.  I also thought instead of having the same old dosa would as well give a try to this variety of healthy dosas and  here is my version of the dish….

What you need to have:

1.Fox-tail millet – 2 cups

2. Sona masoorie raw rice – 1 cup

3. Blackgram dal – 1/2 cup

4. Bengalgram dal – 1/4 cup

5. Toor dal /Pigeon pea dal- 1/4 cup

6. Fenugreek seeds – 1/2 teaspoon

7. Salt – as per taste

8. Cooking oil – about 2 tablespoons (For frying dosa)

KONICA MINOLTA DIGITAL CAMERA                                                                       Fox-tail millet/Navane

KONICA MINOLTA DIGITAL CAMERA                                                            Sona masooree rice & Blackgram dal                                                                                                                                                          KONICA MINOLTA DIGITAL CAMERA                                                      Toor dal, Bengalgram dal & Fenugreek seeds

Ingredients to grind & mix to the dough:

1. Chopped onions – 1 cup

2. Chopped ginger – 1/2 teaspoon

KONICA MINOLTA DIGITAL CAMERA                                                Chopped onions & ginger to mix to the dough

What you do with what you have:

1. Soak foxtail millet,  rice in two separate bowls, soak also black-gram dal in another bowl , but soak the other two dal and fenugreek together in another bowl for about 4 hours.

2. Grind blackgram dal in the grinder adding water in steps to a fine consistency.  When done add soaked rice to it(draining all water) and grind it to a fine consistency together with it.  Grind soaked foxtail millet as well in the mixer draining water and adding required quantity of water in steps to a fine consistency.   Later on grind the other two dals with fenugreek seeds in the mixer to a fine consistency adding limited water (let the mix not be thin) and pour the mix, as well as the grind foxtail millet too  into the grind mix of dal and rice and just grind for about 5  minutes to get incorporated to an elegant mixture.   The grind dosa batter is as shown in the image below.  Add salt and allow it to ferment over night.


                                                      Grind fox tail millet dosa batter

3. The fermented dosa batter is here below.


                                                             Fermented fox tail millet dosa batter

4. Just take a laddle or two of the dosa batter and grind it with chopped onions and ginger to a fine consistency and mix it to the dosa batter.

5. Place a dosa skillet on medium flame and splash a few drops of cooking oil and brush it with either coconut coir or a kitchen cloth so that oil is spread to the whole skillet.  When heated splash a little water and spread a laddle of batter on it to a required thickness adjusting the flame  and splash a little oil over it.


                                                      Dosa being roasted till crispy

6.  Just fold dosa and transfer it to a serving plate as there is no need to flip it.   Repeat the same proceedure to the remaining batter.


                                                            Cooked dosa ready to be served

7. Enjoy it with chutney and chutney powder of your choice or even a gravy dish!!!Really yummmmmmmmm!!!!!!!


                       Ready to serve foxtail millet dosa with chutney & chtney powder

Makes – 30 dosas

Time taken – 45 minutes(just to make dosas, other than soaking, fermenting & grinding)

Note: 1. As written one must grind the ingredients and the batter will be well set.

2. Make the batter thick so that on fermenting it will be just right.

3. Adding grind onions and ginger mix will give an excellent flavor to the dish.  If you are not using the whole lot of the batter please do not add the mix to it and keep the extra batter plain in the refrigerator so that it will be fresh and can be added later .

4. One can even complete the whole process  in the mixer it self if grinder is not available.

7 thoughts on “Foxtail millet dosa/Navane dosa

    Divya Shankar said:
    February 21, 2015 at 7:59 pm

    Aunty, I wanted to clarify the proportion of dals, 2 cups millet, 1 cup sona masuri rice, 1/2 cup urad dal, 1.4 cup each of toor and chana dal, right? because the picture shows a 1/4 cup measure for urad dal 1/4 cup measure for toor dal as well. So little confused?
    Also, we have to soak all ingredients for 4 hrs, right, in separate bowls? Also, will it be ok to add ginger alone while grinding the batter itself like we do in okra dosa etc and then add chopped onion on top of dosa only while spreading the batter on tava?

      prathibalrao responded:
      February 22, 2015 at 2:54 pm

      Hi Divya,

      Nice to hear from you after a while. Now regarding your query, Just go thru the fourth step in the recipe where in i write it as, you should grind ginger and onion with a little fermented dosa batter in the mixer. If you happen to add onions on top , you can not spread dosas to the required thickness as the dosa batter itself is a little thicker because of the husk content of the millet. I have also tried these dosas by spreading onion on top and i feel it makes sense grinding onions and ginger and adding it to the dosa batter is a better option.
      In case of Okra dosa since the batter is fine it makes sense in adding onion on top. I hope i have cleared your doubt. Please respond.

        Divya Shankar said:
        February 23, 2015 at 3:41 pm

        Thanks Aunty, can you just clarify once more on proportion of dals? Am going to try this one soon. And the same query here as well. Can I give this dosa to my 2yr 5m old son?

    Divya Shankar said:
    February 21, 2015 at 8:00 pm

    And please let me know if you have any recipe for little millet, I guess same in Kannada it is. Will love to learn and try.

    prathibalrao responded:
    February 23, 2015 at 5:48 pm

    Hi Divya,
    You can halve the quantity of ingredients. I am not sure if you can feed the same to your kid…But the kodo millet can be served to your kid for sure. But in any case you can as well consult your pediatrician.

    thrishul h said:
    March 23, 2016 at 6:11 pm

    can we use navane without husk removed to prepare this or navane with outer husk removed thanks in ur image navane has outer husk intact

    prathibalrao responded:
    March 23, 2016 at 6:22 pm

    Hi Thrishul h,

    Yeah you are right. U must keep husk iontact for healthy dosa!!!!!!!

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