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.

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Buckwheat Upma

One of the ubiquitous dishes in South India is Upma, usually made with rava, a semolina product. But it can be made with other grains, like millet, corn, poha, vermicelli and even cracked wheat. Today I am making it with buckwheat as I happened to have it in the cupboard. Buckwheat is particularly good for upma as it cooks to a creamy porridge-like consistency.

Upma is much loved, especially in Tamil Nadu, as a breakfast dish and as a tiffin. But really, it is very easy to make. The grain, usually rava, is cooked in a spice flavoured liquid until the desired consistency is reached. Some like it thin, some thick. Truly it is generally made in under 10 mins, although using buckwheat takes a little longer due to its cooking time.

Similar dishes include Fried Upma, Buckwheat Polenta, and Buckwheat Salad.

Browse all of our Upma recipes, and our Buckwheat dishes. All of our Indian recipes are here, and our Indian Essentials are here.

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White Pea and Potato Bhatura | Vatana Bhatura

Have you heard of White Pea Bhatura? Chole Masala is a very popular north Indian dish. White Pea Bhatura is very similar except that it uses vatana or dried white peas in place of the chickpeas. As you can imagine, it is very delicious! Bhatura – oh my, a delicious puffed bread.

White peas are very popular in North India. They are smaller than chickpeas, white in colour and smooth and round. Bhatura is a deep fried puffed bread made from a fermented dough.

Chole Bhatura is often eaten as a breakfast dish, sometimes with lassi. It is also a street food snack and even a complete meal. It is often accompanied by onions, tomatoes, carrot pickle, green chutney and pickles.

This is truly delicious! Even without the Bhatura, but especially with them.

Similar recipes include White Peas Curry, White Peas Sundal, and White Peas, Coconut and Green Mango Sundal.

Browse all of our White Pea recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Winter recipes.

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Indian Essentials: How to make Besan Dosa | Pudla | Chickpea Flour Fritters

Those little chickpea flour fritters, pudla, with their tangy deliciousness, are on my menu for breakfasts, brunches and snacks.

Those little chickpea flour fritters, pudla, with their tangy deliciousness, are on my menu for breakfasts, brunches and snacks very often. They are a type of quick, simple dosa, that pancake-like flatbread of India. Truly, they take no time at all to make, can be cooked thick or thin, and can be made plain or have different herbs, spices and vegetables mixed into the batter. This recipe includes coriander and healthy mung bean sprouts.

There are many ways of cooking Pudla. Why don’t you explore our Pudla recipe collection. You might also like our Chickpea recipes here. Or simply browse our Breakfast recipes here. For seasonal delights, check out our easy Spring recipes here.

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