Navane Dosa

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Recipe

Ingredients

1 cup	foxtail millet (navane)
0.5 cup	urad dal
0.25 cup	poha (flattened rice)
0.5 teaspoon	fenugreek seeds
—	salt to taste
—	water as needed
—	oil for cooking

Instructions

1. 1 Wash the foxtail millet, urad dal, and fenugreek seeds thoroughly.
2. 2 Soak the foxtail millet, urad dal, and fenugreek seeds together in enough water for 4-5 hours.
3. 3 Rinse the poha in water and soak it for 10 minutes before grinding.
4. 4 Drain the soaked ingredients and grind them along with the soaked poha into a smooth batter, adding water as needed.
5. 5 Transfer the batter to a large bowl, cover, and let it ferment overnight or for about 8-10 hours in a warm place.
6. 6 Once fermented, add salt to the batter and mix well.
7. 7 Heat a non-stick dosa pan or griddle over medium heat and lightly grease it with oil.
8. 8 Pour a ladleful of batter onto the pan and spread it in a circular motion to form a thin dosa.
9. 9 Drizzle a little oil around the edges and cook until the dosa turns golden brown and crispy.
10. 10 Fold the dosa and remove it from the pan. Repeat with the remaining batter.
11. 11 Serve the navane dosa hot with coconut chutney or sambar.