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.