BM #134 Week 3 Day 2 -

Navadhanyas are 9 different pulses and grains which according to Hindu mythology represent the 9 planets. Black Sesame seeds, Whole Toor Dal, Horse Gram, Whole Moong Dal, Rice, Black eyed beans, Kala Chana, Whole Urad Dal and Wheat are the typical navadhanyas. Sometimes there might be regional differences and a few legumes might be different.

In the picture below, I observed that wheat is missing and in its place there were cow peas or whole moth dal. I used what I had on hand. This pack of Navadhanyalu was used during the Sri Satyanarayana Puja we performed a few months earlier. 

Our priest suggested that we make dosas with the navadhanyalu to better utilize them. These dosas turned out super crispy and needless to say filling and nutritious. 

Ingredients - 

Navadhanyalu 1 1/4 cups
Foxtail Millet 2 cups
Salt as needed
Oil to shallow fry the dosas

Method Of Preparation -

Wash and soak the Navadhanyas for 8-10 hours. Wash and soak foxtail millet for 4-6 hours.

Drain and grind the navadhanyas into a fine batter adding as much water as needed. Add in the foxtail millet and grind until the millet is coarsely ground.

Remove the batter into a big pot. Add salt to taste and set aside for fermentation in a warm place. 

When ready to prepare Dosas, whisk the batter and check for salt. Adjust the consistency of the batter and add water if needed.

In a heated cast iron griddle, brush with oil and wipe it with a paper towel or a cut onion.

Sprinkle a few drops of water and after they sizzle and evaporate, pour a ladleful of batter and spread it into a circular shape making it as thin as possible.

Drizzle oil on the edges, cover and let it cook.

Once the underside is golden brown, flip it and let the other side cook a little as well. (This is optional but I prefer it.)

Remove onto a plate and continue with the rest of the batter.

Serve them hot with Aloo Muddha Koora and Peanut Chutney.


Preparation Time 30 minutes + Soaking time 8 hours + fermentation time 12 hours
Makes 24-30 dosas
Posted by Harini R on Wednesday, May 18, 2022


  1. Anonymous Says:
  2. Navyadhanya is new to me. It is quite interesting to make a dosa with these ingredients. I really don’t know if I will ever make this dosa , but I definitely am keen to read more on it .

  3. Another healthy and yummy dosa. This is surely a super food !!

  4. Radha Says:
  5. Using navadhanyam for making dosa is a cool idea. Love the nutrition profile!

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