Being a South Indian from Karnataka and Konkani being my mother tongue, I have shared many recipes of Konkani Cuisine. All South Indian recipes shared in my blog are also in fact the Konkani Cuisine. Today I am sharing yet another Konkani recipe.
As we all know, dosas are a typical South Indian staple food, consisting of crispy, savoury pancakes made from fermented rice and lentils, accompanied with sides such as sambar (a tangy lentil soup with vegetables) and various kinds of chutney. There are various types of dosas depending on the types and number of lentils used, the thickness of the dosa and ingredients used, the style and flavour and other factors.
Lentils are the most nutritious and integral part of Indian food culture. Lentils are known as Dhanya in Konkani language. In regular dosa, we just use one type of lentil, commonly, Urad dal. When we use multiple lentils, say nine type of lentils and prepare dosa what we get is a drool worthy Mixed Lentils or Mixed Dal Dosa known as Navratan Dosa or Navdhanya Dosa in Konkani. (Nav means Nine in Konkani). There can be Pancharatan or Panchadhanya Dosa, a type of Multi Lentils Dosa in which five (Pancha in Konkani) types of lentils are used. This is a royal category of dosa due to highly nutritious ingredients used and has got a rich and agreeable flavour. Intake of these grains has excellent health benefits.
We can prepare Mixed Lentils dosas using any combination of lentils.
Like I have prepared two types of Mixed Lentils dosa.
In Type 1, I have used 9 types of Lentils in grains form.
Any lentil can also be used in flour form also if not available in grain form.
Like in Type 2, I have used Finger Millet / Ragi / Nachani flour. Same was used as grain form in Type 1.
I prepared both types of Navratan dosa on different days.
NAVRATAN DOSA – Type 1
Type 1 Ingredients :
(1) 75 gms – Rice
(2) 75 gms – Whole Wheat
(3) 75 gms – Finger Millet / Ragi / Nachani
(4) 75 gms – Jowar / Sorghum
(5) 75 gms – Horse gram / Kulthi
(6) 75 gms – White Peas / Safed Vatana
(7) 75 gms – Brown Lentils / Whole brown Masoor Dal
(8) 75 gms – Chickpeas / Kabuli Chana
(9) 75 gms – Black Eyed Beans / Cowpeas / Lobia
Other ingredients :
(1) 1 teaspoon of Fenugreek seeds / Methi Dana
(2) Salt to taste
(3) 800 ml of water while grinding lentils
For step by step pictorial description of the preparation of Navratan Dosa Type 1, click this link below.
NAVRATAN DOSA Type 2
Type 2 Ingredients :
(1) 75 gms – Rice
(2) 75 gms – Wheat grains
(3) 75 gms – Brown Chickpeas / Kala chana
(4) 75 gms – Soy Beans
(5) 75 gms – Red Moong Beans / Adzuki Beans
(6) 75 gms – Jowar / Sorghum
(7) 75 gms – Split and Skinless Black lentils / Urad dal
(8) 75 gms – Split and Skinless Yellow Lentils / Moong dal
(9) 75 gms – Finger Millet / Ragi / Nachni flour
Other ingredients :
(1) 1 teaspoon of Fenugreek seeds / Methi Dana
(2) Salt to taste
(3) 800 ml of water while grinding lentils
For step by step pictorial description of the preparation of Navratan Dosa Type 2, click this link below.