Ragi Dosa (with Urad Dal)

Urad dal, whole or otherwise – 1 cup

Methi Seeds – 1 tsp

Ragi flour – 2 cups

Salt to taste

Soak the urad dal and methi seeds in water for 8 hrs. Grind, add salt and let ferment overnight or till the batter starts to ferment. Add 2 cups of ragi flour and water for the required consistency. Your dosa batter is ready.

Ragi Porridge

Ragi (finger millet) powder – 4 tbsp

Jaggery – 4 tbsp

Water – 2 cups

Milk – 1/2 cup (optional)

Boil the jaggery in water and strain out any impurities. Mix the ragi powder with some cool water to ensure there are no lumps. Boil the jaggery water (and milk) and then add the ragi water. Let it simmer till porridge starts to thicken. Add milk or water to get the required consistency.

Ragi Hudi Chakkuli

Ragi flour – 200 g

Palak- 2 bunches

Jeera - one tea spoon


Take palak leaves, wash it well and grind in a mixer. Mix the palak with the ragi flour, knead it into an even dough, meanwhile add salt for taste and jeera. Oil the chakkuli mould, put the dough in the mould and take the chakkuli on banana leaves. Fry the chakkulis in hot oil.

Millet Rice

1 cup Navane/Same (foxtail millet/Little Millet)

2 cups water

Cook the millet in water just as you would cook rice. Serve with vegetables, dal etc

Navane Pesarattu

Whole Mung Dal – 1 cup

Navane Rice – 1 cup or less

Salt to taste

Soak the dal and rice overnight. Grind them together, add salt and the batter is ready to make hot pesarattus.

Navane/Same Dosa

Urad dal – 1 cup

Navane/Same – 3 cups(as per usual dosa ratio)

Methi seeds – 1 tbsp


Soak the urad dal, Navane/Same and methi seeds over night or for 8 hours. Grind it to a soft paste, add salt and let it ferment for 8-10 hours. Once the batter has fermented, pour out the dosas.

Navane ada dosa

Urad dal-1 cup

Navane-3 cups

Methi-1 spoon

Avalakki-3 spoon

Ginger-1 inch

Soak all the ingredients for 5 to 6 hours then grind in into dosa batter. Add jeera 1 spoon, chopped onion 1 cup,3 to 4 green chillies and coriander leaves salt to taste mix it well put it into dosa this will be good with coconut chutney.

Navane Lime Rice

Foxtail Millet (Navane) – 1 measure

Water – 2 measures

Lemon juice

Curry Leaves

Green Chillies

Mustard, Jeera, Urad dal etc for seasoning



Salt to taste

Cook foxtail millet in water (open or in cooker) till the millet turns soft. Prepare the seasoning with mustard seeds, jeera, curry leaves, green chillies and anything else you use. Saute the peanuts till they turn brown. Add all this to the cooked millet. Add lemon juice and salt. Mix well and serve.

Navane Idli

Navane (Foxtail Millet) – 3 cups

Whole Urad Dal – 1 cup

Methi (Fenugreek) seeds – 1 tbsp

Salt to taste

Soak the millet and dal separately for 8-10 hours / overnight. Soad the methi seeds with the dal. Grind them separately – the dal to a fine batter and the millet batter should be slightly coarse. Add salt and let the batter ferment for 8-10 hours.

Grease idli plates, pour out the batter and let it steam for 10 minutes.

Little millet(Same) Payasa

Little millet rice – 100 g

Jaggery – 100 g

Moong dal or Chana Dal – 1 teaspoon

Grated coconut- 1 cup

Poppy seeds – 3 teaspoon

Ghee and milk – ½ bowl each

Cardamom, raisins , Cashew

Heat the ghee in a pan. Drop the Dry grapes and cashews. Toss them in the ghee and cook till golden brown. Set it aside to cool. Mix little millet rice, poppy, grated coconut and roast it in oil . Cook in a pressure cooker for one whistle.

Make a syrup of jaggery with 1 cup of water.

Cook little millet rice with jaggery syrup and milk, Cardamom powder, fried raisins and cashew. This is a thick porridge.