Menthe Dose | Methi Dosa | Fenugreek Seeds Dosa

Menthe Dose | Methi Dosa | Fenugreek Seeds Dosa

Today we have a soft and porous dosa recipe that is simply made with rice and fenugreek seeds. It is a very easy and comforting dosa recipe that can be served with coconut chutney, tomato chutney, curry leaves chutney or sambar, or with ghee and sugar. I love this dosa with Golden Syrup as well!

By the way, it is a great Summer dish as fenugreek has strong cooling properties.

It is a very healthy dosa, but it comes with a couple of gotcha’s. Firstly, it should be well fermented, or it will be bitter from the fenugreek and hard in texture – it needs a good 12 hours of fermentation at a warm room temperature. It’s the fermentation that moderates the bitterness. The second is to heat the tawa before adding ghee, otherwise the dosa will stick. Best to use a non-stick tawa. And finally, don’t add too much ghee, just enough, otherwise the dosa will still stick.

Similar recipes include Brinjal Dosa Masiyal, Potato Dosa, and Surnoli Dosa.

Browse all of our Dosa recipes and our Breakfast dishes. All of our Indian recipes are here, and our Indian Essentials are here.

Menthe Dose | Methi Dosa | Fenugreek Seeds Dosa

Menthe Dose | Methi Dosa | Fenugreek Seeds Dosa

this recipe will make around 4 or 5  dosa. Scale up to make more.

ingredients
1 cup raw rice / dosa rice
3 – 6 tspn fenugreek seeds
ghee
sea salt to your taste

method
Rinse the rice well, then soak with the fenugreek seeds for 4 – 8 hours.

Drain the rice and grind to a smooth thick batter with just enough water. Pour into a bowl or dish, cover, and leave to ferment for 12 hours.

Now add salt to taste; it can be thinned with a little water if desired. Some people like the batter to be like idli batter – thicker than dosa batter – others prefer it a little thinner, about milkshake thickness. I like it on the thinner end – easier to spread when cooking.

Heat your tawa or dosa pan and grease with ghee – use a non-stick pan if possible. Add a ladle full of batter, then swirl it from the centre with the bottom of the ladle to spread the batter and make the tell-tale dosa pattern. Cook until browned on one side, and flip it over if desired. Or cook it, covered, until browned on one side – the other side will be cooked sufficiently well. Fold in half and serve.

recipe notes and alternatives
0.25 tspns of urad dal can be added per cup of rice.

 

 

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