Tuesday, February 25, 2014

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 
Time : 10 minutes.


  1. So soft mentya dosa and lovely chutney .Def a must try recipe .

  2. wow very soft and delicious dosa :) looks very tempting dear !!

  3. Thank You Manjula Bharath..for the lovely words...

  4. first time seeing it, luks yummy , hav to try once.

  5. Thanks Vibha Sp...please try ..and let me know the result..

  6. Replies
    1. Sure :) Can you please post Menthe dose ? I have had very soft dose with Menthe flavor but not sure of the recipe. I searched your blog. Could get Menthe paddu can we prepare the dose also with the same batter ?

    2. Really a Healthy recipe. Thanks u

  7. This above recipe is for Mentya dosa..the dosa should be little thicker ..since Mentya adds to the softness...try this recipe and let me know..You want Mentya -Rice (raw rice)... recipe?...follow the same instead of Navane add 3 cups of rice instead of Navane ..

  8. hi i saw that one, you are using skin removed millet.. i have one doubt that how can we remove skin from the milet (because iam got millet with skin...).. can you tell me how?

  9. Pavithra Manoj ..here is some information I got from my friends..
    the navane is made wet - keep for 15 mnts .. there is a pulse option in the mixie ( it does not grind / churn.. the husk gets removed and if you blow ..it will fly away ..

  10. Thank you very much. I don't know what I would've done if your blog and recipes didn't exist. Thak you. God bless you with every happiness.


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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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