Navaratna Dosa with Coriander Chuteny

Lentils/beans are important part of diet in India. Be it plain rasam, sambar or dal lentils/beans are the main ingredients. I try to include lentils as much as possible as they are not only nutritious but also taste good. My hubby prefers dosa/pancakes for breakfast. Dosa can be made using just one ingredient. But here I am posting a recipe of dosa where I have used 9 different lentils/beans, so the name Navaratna which means 9 precious gems. The recipe source is of course my mother.

Ingredients:
1 cup Rice
1 tbsp Methi/Fenugreek Seeds
½ cup Grated Coconut
Handful of Poha
4-6 Dry Red Chillies (adjust acc to taste)
Salt to Taste
Lentils/Beans used:
2 tbsp Whole Green Gram
2 tbsp Split Green Gram
2 tbsp Toor Dal
1/4 cup Urad Dal
2 tbsp Split Chana Dal
2 tbsp Chana Dal/Chickpeas
2 tbsp Kidney Beans/Rajma
2 tbsp Whole Wheat
2 tbsp Black Eyed Beans

Navaratna Dosa with Coriander Chuteny & Soppu Sambar

Method:

1. Soak rice, fenugreek seeds and all lentils/beans in water for at least 4-5 hours or preferably overnight.
2. Add poha, chillies and coconut and grind them to smooth paste adding enough water and salt to taste.
3. Keep it over night to ferment the batter in warm place.
4. Next day prepare dosa and serve hot with any Chutney or Honey or Sambar

Navaratna Dosa

I served this dosa with Coriander Chutney. Here is the ingredient and method for making fresh coriander chutney.

Ingredients:
Small bunch/handful of Fresh Coriander Leaves
½ inch Ginger
1 cup Grated Coconut
2-3 Green Chillies
½ tsp Cumin/Jeera Seeds
1 tsp Tamarind Paste
Salt to taste

Navaratna Dosa with Coriander Chuteny & Soppu Sambar

Method:

1. Grind all the ingredients adding little water at a time to smooth paste.
2. You can also season it with mustard and curry leaves.