Navanakki or foxtail millet is a good source of protein and dietary fibre. It is mainly consumed in southern India. Many recipes, both sweet and savoury are made from navanakki.
The process of soaking, grinding followed by fermenting the dosa batter is similar to the rice dosa batter preparation. The given proportions of navanakki dosa yields crispy dosa.
The taste of navanakki dosa is different from the regular rice dosa. It can be relished with coconut chutney and potato sabzi. Onion, tomato and peanut chutney is also a good option.
It is the beginning of winters, the weather is not very warm here in Hyderabad. I kept the dosa batter overnight in the preheated oven and it fermented really well.
The temperature of tava or griddle should be not too cold or not too hot. In both the conditions the batter may not spread evenly, it will stick to the ladle while spreading. You may have to make a couple of trail rounds to get the correct temperature. Once you get the hang of the correct temperature, the mess can be easily avoided.
Recipe for Navanakki dosa
Ingredients for Navanakki dosa
- 3 cups navanakki or foxtail millet
- 1 cup boiled rice
- 1 cup urad dal or black gram dal
- Salt to taste
- Oil or ghee for frying
How to make
Wash navanakki, boiled rice and urad dal 2 to 3 times. Soak for 4 hours.
Grind to a fine, smooth batter. Add some water while doing so or else your grinder may get overloaded.
Add salt and mix well.
Cover with lid and keep the batter in a warm place (I kept it in preheated oven) overnight for fermentation.
As you can see in the picture the batter has fermented really well.
Mix with a ladle, add water to get a thick but pouring consistency. If your batter consistency is correct skip this step.
Spread a ladle of batter on medium hot tava or griddle to make a round shaped, thin dosa.
Spread a teaspoon of oil or ghee around the edges. Once the edges are brown remove with a flat spoon. If the dosa is thick flip it and cook for a minute.
Give it a fold from the centre. Serve with chutney, sambar or potato sabzi.
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