Soft Menthe Dose Recipe | Methi seeds Dosa | Vendhaya Dosai
Learn how to make soft Karnataka style Menthe Dose using rice and fenugreek seeds. This fluffy methi dosa recipe is naturally vegan and gluten-free.
Menthe dose | methi dosa without bitterness | soft methi dosa | udupi style dosa | methi dosa batter | Menthe Dose | Fenugreek Dosa | Karnataka Menthe Dose | Vendhaya Dosai | Soft Dosa Recipe | Fermented Rice Dosa | Gluten Free Dosa | Vegan South Indian Breakfast
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Soft Fenugreek Dosa
If someone told me years ago that a dosa made with a generous amount of fenugreek seeds would become one of my favorites, I probably wouldn't have believed them. Fenugreek has a distinct flavor, and like many, I assumed it would make the dosa bitter.
I got this recipe years ago from fellow food blogger Smitha Kalluraya. I was super excited and surprised to see the fluffy dosa with not even a trace of bitterness. My son ate two without asking what was in them, and now this menthe dosa is in breakfast rotation at home.
If you've been curious about methi dosa but held back because of the bitterness everyone warns you about, trust me, read ahead to get soft, fluffy and aromatic dosai.
What is Menthe Dose?
Menthe Dose is a traditional Karnataka-style dosa made primarily with rice and fenugreek seeds (menthe in Kannada). Unlike the classic dosa batter that depends on urad dal for its texture, this recipe uses soaked fenugreek seeds to create a naturally airy, well-fermented batter.
The result is a dosa that is soft in the centre, lightly crisp around the edges, and pairs beautifully with coconut chutney, vegetable sambar, or a dollop of homemade butter.
Across South India, you'll hear it called by different names Menthe Dose (Kannada), Methi Dosa, Fenugreek Dosa, Vendhaya Dosai (Tamil). Although the names vary, the comforting flavour remains the same
Why You'll Love This Methi Dosa
- Just two main ingredients: idli rice and fenugreek seeds, nothing fancy needed
- Soft and fluffy with beautifully crisp edges
- Naturally vegan and gluten-free
- Perfect for breakfast, brunch, or a light dinner
- Soft and fluffy texture that holds up for hours, so it's great for lunch boxes too
If you're looking to try a traditional Udupi style breakfast, this Menthe Dose is a wonderful recipe to begin with.
Ingredient
- Idli rice gives this dosa its classic soft texture. I have made this dosai with good parboiled rice too.
- Fenugreek/methi seeds are the whole point of this recipe, and the soaking time is the real secret. Do not rush this step.
- Salt goes in after the batter ferments.
- Gingelly (sesame) oil for making dosai. We prefer gingelly oil for the traditional flavors. You can also make it with ghee.
How to Make Methi Dosa, Step by Step
- Soak the rice and methi separately. Wash and soak the idli rice for about 4 hours. Soak the fenugreek seeds on their own for at least 8 - 10 hours, overnight is even better.
- Check the methi before grinding. Well soaked fenugreek should be soft enough that you could eat a few seeds without any bitterness at all. If you bite into one and it's still sharp or gritty, give it another hour or two before moving on.
- Grind the methi first, on its own. Drain the fenugreek and grind it by itself for about 10 minutes, until it turns soft and slightly fluffy.
- Add the rice and grind again. Add the drained rice to the ground methi and grind everything into a smooth batter. Transfer the batter to a large bowl.
- Let it ferment. Cover and set the batter aside to ferment for 8 to 10 hours.
- Cook the dosa. Once fermented, whisk in the salt. Heat a tawa, pour a ladle of batter in the center, and spread it into a thin or thick circle. Drizzle a little gingelly oil around the edges. Cook until the edges turn golden.
- Serve with sides of your choice.
Soft Menthe Dose Recipe | Karnataka Methi Dosa | Fenugreek Dosa
Equipment
- Indian style mixie or any heavy blender or wet grinder for grinding the batter
Ingredients
- 2.5 cups idly rice
- ¼ cup methi/fenugreek seeds
- 1.5 teaspoon salt
Instructions
- Wash and soak rice in water for 4 hours. Soak methi/fenugreek seeds separately for 8 - 10 hours. I soaked methi/fenugreek overnight and the rice next day early morning.
- Methi/fenugreek seeds should be soaked well, it should be soft. It is better to soak them overnight or at-least 8 hours to avoid the bitterness in the dosa.
Check the methi before grinding.
- Well soaked fenugreek should be soft enough that you could eat a few seeds without any bitterness at all. If you bite into one and it's still sharp or gritty, give it another hour or two before grinding.
- I used my mixie to grind, took methi in the small mixer, then ground the rice in the large one. You can also use grinder to grind this menthe dosai batter. Since i soaked a small quantity , i used my mixie to grind.
Grind the methi first.
- Drain the fenugreek and grind it by itself for about 10 minutes, until it turns soft and slightly fluffy. This step is what gives the final dosa its texture, so don't skip straight to grinding everything together.
- Then add the drained rice to the ground methi and grind everything into a smooth batter. Transfer the batter to clean large bowl.
- Let it ferment. Cover and set the batter aside to ferment for 8 to 10 hours, or until it rises and turns slightly airy. Warmer weather speeds this up, so keep an eye on it if you're making this in summer.
Let's Make Soft & Fluffy Dosa.
- Once the batter is well fermented, whisk in the salt. Heat a tawa, pour a ladle of batter in the center, and spread it into a thick circle.
- Drizzle a little gingelly oil around the edges. Cook until the edges turn golden and start lifting away from the pan, then flip and cook the other side for a minute.
Serve
- Serve hot with a chutney of your choice, or with mixed vegetable sambar, Udupi hotel style.
Nutrition
Disclaimer
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.
More South Indian Breakfast Recipes to Try
If there's one thing you'll find in almost every South Indian home, it's a container of fermented idli-dosa batter tucked away in the refrigerator. It is the lifeline of a stress-free breakfast routine, ready to be transformed into idlis, dosas, uttapams, paniyarams, or countless regional favourites with just a few simple additions.
If methi dosa has you exploring beyond the usual idli and dosa rotation, there's a whole world of regional batters worth trying next.
If you have the idly-dosa batter ready, you have lot of options to improvise it. Like this Vegetable masala dosai or Mysore masala dosai.
Jowar dosa swaps in sorghum for a different, earthier bite, while ragi kambu dosai brings together two millets for a breakfast that's as filling as it gets. If you are looking for a instant millet based breakfast, this savory ragi adai is all you need.
If you're after something a little less common, black urad dal dosa, also known as Azhagar Koil dosai, is a regional specialty worth knowing about.
On busier mornings when soaking and fermenting isn't an option, my instant oats dosa comes together in about 15 minutes with no batter prep the night before.
And for the classic South Indian base that pairs with almost anything, my soft and fluffy idli batter recipe is one I go back to often.
Frequently Asked Questions
No. When fenugreek seeds are soaked well and fermented properly, the bitterness almost disappears, leaving behind a mild nutty flavour.
Fermentation is what gives Menthe Dose its signature softness. Skipping it will result in a denser dosa.
Usually because methi wasn't soaked enough, it wasn't ground until frothy, or the batter didn't ferment completely
Yes. Idli rice gives slightly softer results, but regular parboiled rice also works.
I m not a Medical professional or a nutritionist to give medical advise. But as someone who focusses on eating healthy, portion control and how you pair your meal matters more for a diabetic. I would add a big bowl of paneer subzi, some raw veggies or a protein shake along to balance the meal.
In my experience, yes, as long as it's made with well soaked methi. My son has never noticed anything unusual about it and eats it like a regular dosa.
This is one of my favorite dosas and the sambar combo sounds lovely. I love the methi flavor in the dosas and tend to add them to regular dosa batter too.
Soaking methi seeds changes their texture and taste Priya. This dosa looks so soft & yummy, I'm going to try this one out soon.
Interesting and healthy dosa Priya, I'm going to try it next time. My dad used to drink methi water daily to help lower his insulin levels..
Ok this is what I was talking about when you did Andhra..so you held it for M..lol..yes I too love soaked methi seeds..good dosa..
I love methi dosa. We dont flip methi dosas. We cover and cook and once it is one serve it right away.. Just like appam we do this. One of the yummiest dosa. Man you are dosa queen only
I am totally loving your dosa series... I suck at making them but I have a hungry bunch at home in love with dosas, so I have to seriously start sharpening my skills... this one also looks totally delicious...
That is a whole lot of methis seeds. Glad to know that it didn't turn out bitter. Dosas look so soft and paired with udupi sambar, it looks super inviting..
Wow, that is thrice the quantity of methi seeds I add in my batter. Im amazed at how it did not turn bitter!
I do add menthi to dosa but not in this much quantity. Nice and puffy dosa.
Wow, this is simply fantastic, methi dosa rocks. DOsas looks prefect to kick start a day with that fingerlicking sambar.
Lovely dosas. Love the flavor of fenugreek seeds.
I make Menthye Dosa but not too frequently ! this looks fab priya , good job 🙂 and yes, soaked / sprouted methi doesnt taste bitter at all 🙂
Amma makes menthiya dosa often, but being the lazy me, I just make dosai with left over batter. The dosas looks perfect!
dosa looks quite soft and fluffy - delicious version for sure
Dosa looks so soft and love that golden color perfect breakfast for me...