Menthya Dose (Dosa Recipe With Methi Leaves)

Name: Menthya Dose (Dosa Recipe With Methi Leaves)
Prep time: 280 min
Cook time: 5 min
Total time: 285 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup Rice (1 cup Rice soaked for 3 hours); 2 tbsp Chana Dal (2 tablespoons Chana dal (Bengal Gram Dal) soaked for 3 hours); 2 tbsp Urad Dal (2 tablespoons White Urad Dal (Whole) soaked for 3 hours); ½ cup Coconut (1/2 cup Fresh coconut grated); 1 pinch Fenugreek Leaf (Methi Leaves (Fenugreek Leaves) one big bunch, very finely chopped); 2 tbsp Jaggery (2 tablespoons Jaggery powdered); 1 tbsp Coriander Seed (1 tablespoon Coriander (Dhania) Seeds); 10 pieces Dried Red Chili (10 Dry Red Chillies); ½ tbsp Cumin Seeds (1/2 tablespoon Cumin seeds (Jeera)); 1 tbsp Tamarind (1 tablespoon Tamarind (one lemon size)); 0 pieces Table Salt (Salt to taste); 1 cup Water (1-1/2 cups Water or as needed); 0 pieces Vegetable Oil (Oil or butter as needed to make dosa (vegetable oil used))

South Indian dosa batter made with rice, lentils, and spices, blended with finely chopped fresh fenugreek leaves, jaggery, and tamarind, then cooked as thin crepes on a hot griddle.

285 minIndian

Servings4

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Ingredients

For 4 servings

Rice1 cup · 1 cup Rice soaked for 3 hours
Chana Dal2 tbsp · 2 tablespoons Chana dal (Bengal Gram Dal) soaked for 3 hours
Urad Dal2 tbsp · 2 tablespoons White Urad Dal (Whole) soaked for 3 hours
Coconut½ cup · 1/2 cup Fresh coconut grated
Fenugreek Leaf1 pinch · Methi Leaves (Fenugreek Leaves) one big bunch, very finely chopped
Jaggery2 tbsp · 2 tablespoons Jaggery powdered
Coriander Seed1 tbsp · 1 tablespoon Coriander (Dhania) Seeds
Dried Red Chili10 pieces · 10 Dry Red Chillies
Cumin Seeds½ tbsp · 1/2 tablespoon Cumin seeds (Jeera)
Tamarind1 tbsp · 1 tablespoon Tamarind (one lemon size)
Table Salt0 pieces · Salt to taste
Water1 cup · 1-1/2 cups Water or as needed
Vegetable Oil0 pieces · Oil or butter as needed to make dosa (vegetable oil used)

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Steps

1To prepare Menthya Dose (Dosa Recipe With Methi Leaves), wash and soak rice, chana dal & urad dal for 3 hours minimum.
2Soak tamarind in enough water. Squeeze them and keep it ready.
3After 3 hours, grind together rice, urad dal, chana dal, red chili, coriander seeds, coconut, and cumin seeds in a mixer grinder. The batter must be a fine paste or dosa consistency. Add enough water if necessary.
4Transfer the batter to a bigger container and add salt, powdered jaggery, finely chopped methi leaves and tamarind water. Mix well. Now the batter is ready.
5Take a flat tawa and once it is hot, add butter or oil.
6Pour the batter and spread the dosa batter in swift circular motions, to form dosa.
7Flip after one side is cooked and cook the other side too.
8Serve Menthya Dose (Dosa Recipe With Methi Leaves) hot with Chammanthi Chutney or a chutney of your choice.