Menthe Dose/Methi Dosa/Fenugreek Dosa with Mixed Vegetable sambar - udupi hotel style sambhar/Sambar

Apr 16, 2016 · Modified: Jan 7, 2025 by Priya_Srinivasan ·

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.