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Shoulder to bottom of fringe 36" Menthe Dose/Methi Dosa/Fenugreek Dosa with Mixed Vegetable sambar - udupi hotel style sambhar/Sambar ~ I Camp in my Kitchen
Menthe Dose/Methi Dosa/Fenugreek Dosa with Mixed Vegetable sambar - udupi hotel style sambhar/Sambar
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.
2.5 cups idly rice
1.5 tap salt
Gingley oil for making doss
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.
Posted in Blogging Marathon, Breakfast Combo, dosa, Dosai, Journey through the cuisines, Mega Marathon, South-indian Breakfast on Saturday, April 16, 2016 by Priya Srinivasan - I Camp in My Kitchen | 15 comments Edit
Suma Gandlur April 17, 2016 at 12:35 AM
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 N April 17, 2016 at 1:25 AM
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 Annapaneni April 17, 2016 at 3:11 AM
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 April 17, 2016 at 6:46 AM
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 Gopalakrishnan April 17, 2016 at 7:52 AM
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 April 17, 2016 at 8:49 AM
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 April 17, 2016 at 7:33 PM
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 Shah April 17, 2016 at 10:19 PM
Wow, that is thrice the quantity of methi seeds I add in my batter. Im amazed at how it did not turn bitter!
Usha Rao April 18, 2016 at 4:13 AM
I do add menthi to dosa but not in this much quantity. Nice and puffy dosa.
Priya Suresh April 18, 2016 at 11:00 PM
Wow, this is simply fantastic, methi dosa rocks. DOsas looks prefect to kick start a day with that fingerlicking sambar.
Harini-Jaya R April 19, 2016 at 4:50 AM
Lovely dosas. Love the flavor of fenugreek seeds.
Kalyani April 20, 2016 at 9:54 AM
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 April 25, 2016 at 6:41 PM
Amma makes menthiya dosa often, but being the lazy me, I just make dosai with left over batter. The dosas looks perfect!
Chef Mireille May 1, 2016 at 9:05 PM
dosa looks quite soft and fluffy - delicious version for sure
Padma Rekha June 18, 2016 at 4:58 PM
Dosa looks so soft and love that golden color perfect breakfast for me...