Exceptionally Great Indian Fenugreek (Methi) Dosas
Preparation Time: 48 hours
Cooking Time: 40 minutes
Total Time: 48 hours and 40 minutes
Servings: 6
Category: Breakfast
Cuisine: Indian
Recipe Description
Indulge in this exquisite recipe for Exceptionally Great Indian Fenugreek (Methi) Dosas—a delightful twist on the traditional dosa, infused with the earthy aroma of fenugreek seeds. Originating from the flavors of South India, this dosa recipe offers a lighter, fluffier option that’s both vegan and suitable for brunch or breakfast. Inspired by Lakshmi Shankar’s recipe, it’s a wonderful addition to any dosa lover’s repertoire, promising a wholesome experience with every bite!
Ingredients
| Ingredient | Quantity |
|---|---|
| White rice | 3 cups |
| Fenugreek seeds | ½ cup |
| Salt | ½ tsp |
| Oil | As needed for cooking |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 559.4 kcal |
| Fat | 19.7 g |
| Saturated Fat | 3 g |
| Cholesterol | 0 mg |
| Sodium | 10.9 mg |
| Carbohydrates | 86 g |
| Fiber | 5 g |
| Sugar | 0 g |
| Protein | 9.8 g |
Instructions
-
Preparing the Fenugreek and Rice Batter
- Soak the Ingredients: Begin by soaking the rice and fenugreek seeds separately in water. Let the rice and fenugreek seeds soak for at least 8 hours, or preferably overnight, allowing them to soften and prepare for grinding.
-
Grinding the Fenugreek Seeds
- Grind to a Smooth Paste: Drain the soaked fenugreek seeds and, using a high-speed grinder, grind them to a fluffy, smooth paste. Add water gradually, ensuring the mixture becomes light and airy. This step will help give the dosa a lovely texture and lightness.
-
Grinding the Rice
- Make a Slightly Watery Paste: Drain the soaked rice and grind it in the same grinder until it reaches a smooth, slightly watery consistency. Adjust with water if needed to get a batter consistency.
-
Combine the Batters
- Mixing: In a large mixing bowl, combine the fenugreek paste and the rice paste thoroughly. Stir well until the two batters are fully incorporated, creating a smooth, cohesive mixture.
-
Adding Salt and Fermentation
- Add Salt: Stir in the salt evenly, mixing well.
- Allow to Ferment: Cover the batter with a kitchen towel and set it on your kitchen counter for at least 8 hours (overnight works well) to ferment. The fermentation process will add a tangy depth to the dosa and improve its texture.
-
Cooking the Dosas
- Preheat the Tava (Griddle): Place a non-stick tava or griddle on medium heat until it’s hot to the touch. Lightly grease the tava with ½ teaspoon of oil to prevent sticking.
- Adjust Batter Consistency: Before you start cooking, check the consistency of the batter. If it’s too thick, add a small amount of water to thin it to a pourable, spreadable consistency.
-
Making the Dosa
- Pour and Spread the Batter: Using a ladle, pour a scoop of batter onto the center of the tava. Starting from the center, use the back of the ladle to spread the batter in a circular motion to form a thin dosa.
- Drizzle Oil for Crispiness: Pour ½ teaspoon of oil over the dosa for added crispiness and to prevent sticking. Cook for about 1 minute until the edges start to lift, indicating it’s ready to flip.
- Flip and Cook the Other Side: Carefully flip the dosa and cook the other side until golden brown and crispy.
-
Serving Suggestions
- Serve Hot with Sambar and Chutneys: Enjoy these fenugreek dosas warm with classic South Indian accompaniments such as sambar, tomato chutney, or onion chutney. For a personal touch, onion chutney pairs particularly well with the flavor of fenugreek dosas.
-
Optional Toppings
- Onion, Chili, and Coriander Topping: For a delightful variation, finely chop onions, green chilies, and coriander leaves. Scatter these over the dosa while it cooks on the first side to add a fresh and slightly spicy flavor profile.
Recipe Notes
This unique dosa recipe brings together the rich, nutty taste of fenugreek seeds with the familiar comfort of dosa. The natural fermentation process not only enhances its digestibility but also provides a subtle tanginess, making it a breakfast favorite.
Keywords
Lunch/Snacks, White Rice, Rice, Asian, Indian, Vegan, Savory, Brunch, Stove Top, Easy, Inexpensive
