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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