A soft and fluffy dosa with fenugreek and rice. I couldn’t believe, that the dosa didn’t even have the trace of bitterness and it was amazingly soft and fluffy. Perfect for my lil one, who loves his dosa soft like a fluffy pillow. When i bookmarked this recipe from +Smitha Kalluraya, i seriously had a doubt, what if the dosa turns bitter? I don’t mind the bitterness, because i drink methi water and chew soaked methi, the first thing every morning. Since i m making this exclusively for our weekend morning breakfast, i didn’t want to cut a sorry face. And BTW, well soaked methi, doesn’t taste bitter at all. You should try sometime, it is a natural coolant to body and also helps to cut cholesterol and balances insulin well.
Big thanks to +Smitha, i followed her recipe to the T and got a super soft and tasty dosa and my weekend was saved. I paired the dosa with Udupi style mixed vegetable sambhar. It is a stunning combo, will talk about it in the sambhar post, for now enjoy the dosa. Do try and let me know.
Ingredients
2.5 cups idly rice
¼ cup methi/fenugreek seeds
1.5 tap salt
Gingley oil for making doss
Method
- Wash and soak rice in water for 4 hours. Soak methi/fenugreek seeds separately for 6-8 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 6 hours to avoid the bitterness in the dosa. Well soaked methi seeds can be eaten as such, you won’t taste any bitterness at all.
- After the soaking time, first drain the methi/fenugreek and grind for 10 minutes until it gets soft and fluffy, to this add drained rice and grind a smooth batter.
- I used my mixie to grind, took methi in the small mixer, then ground the rice in the large one. Then mixed both the batter together and ground again for 10 minutes for it to mix well. Transfer the batter to clean large bowl. Let it ferment for 8-10 hours.
- Once done, add salt to the batter whisk well. Heat a pan/tabs for making dosa. Pour a ladle of batter in the center spread to make thin/thick circle. Dot the edges with Gingley oil. Cook until the edges turn brown and crisp. Flip and cook the other side for a minute. Serve it hot with chutney of your choice. The dosa remainined super soft when i left it covered on the counter. This can be packed for lunch boxes too. I served with mixed vegetable sambhar-udipi hotel style.
Suma Gandlur
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.
Pavani
Soaking methi seeds changes their texture and taste Priya. This dosa looks so soft & yummy, I'm going to try this one out soon.
Amara’s cooking
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..
Srivalli
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..
Srividhya
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
Rafeeda AR
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…
Gayathri Kumar
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..
Smruti Ashar
Wow, that is thrice the quantity of methi seeds I add in my batter. Im amazed at how it did not turn bitter!
MySpicyKitchen
I do add menthi to dosa but not in this much quantity. Nice and puffy dosa.
Priya Suresh
Wow, this is simply fantastic, methi dosa rocks. DOsas looks prefect to kick start a day with that fingerlicking sambar.
Harini R
Lovely dosas. Love the flavor of fenugreek seeds.
Kalyani
I make Menthye Dosa but not too frequently ! this looks fab priya , good job 🙂 and yes, soaked / sprouted methi doesnt taste bitter at all 🙂
Sandhya Ramakrishnan
Amma makes menthiya dosa often, but being the lazy me, I just make dosai with left over batter. The dosas looks perfect!
Chef Mireille
dosa looks quite soft and fluffy – delicious version for sure
Unknown
Dosa looks so soft and love that golden color perfect breakfast for me…