Mangalorean Style Bella Metthe Dosa Recipe (Jaggery & Fenugreek Seed Pancakes Recipe)
Mangalorean Style Bella Metthe Dosa is a cherished breakfast recipe that hails from the coastal regions of Mangalore, specifically from the Christian community. This traditional dish has been passed down through generations, and it stands out with its unique blend of ingredients like jaggery, fenugreek seeds, and fresh coconut. While dosas are typically made from rice or wheat, this variation incorporates brown rice and a handful of other flavorful ingredients to create a nutritious and wholesome meal. The dosa is soft, aromatic, and slightly sweet, making it a perfect way to start your day on a delicious and healthy note.
Cuisine: Mangalorean
Course: Indian Breakfast
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice | 1 cup |
| White Urad Dal (Whole) | 4 tablespoons |
| Methi Seeds (Fenugreek Seeds) | 2 tablespoons |
| Jaggery, powdered | 1/2 cup |
| Fresh coconut, grated | 1 cup |
| Brown Rice, cooked or poha (beaten rice) | 1/4 cup |
| Active dry yeast | 1 teaspoon |
| Sugar | 1 teaspoon (or to taste) |
| Salt | to taste |
Preparation Time
- Soaking time: 4 hours (or overnight)
- Preparation time: 10 minutes
Cooking Time
- Cooking time: 10 minutes per dosa
Instructions
To make the Mangalorean Style Bella Metthe Dosa Recipe (Jaggery & Fenugreek Seed Pancakes), we begin by preparing the batter the night before or at least 4 hours ahead of time. Here are the steps:
-
Soaking the Ingredients:
Begin by soaking the rice, brown rice, and fenugreek seeds in water for a minimum of 4 hours, or preferably overnight. This softens the ingredients, making them easier to grind. -
Grinding the Batter:
Once the soaking time is complete, drain the soaked ingredients. Now, grind all the soaked ingredients (except the yeast and sugar) together into a smooth batter, ensuring it reaches the consistency of typical dosa batter. -
Activating the Yeast:
To activate the yeast, take a small bowl and add the active dry yeast along with sugar. Pour in 2 tablespoons of lukewarm water and allow it to rest for about 5 minutes until the mixture becomes foamy. -
Mixing the Yeast with the Batter:
After the yeast has been activated, add the foamy yeast mixture into the ground dosa batter. Stir well and leave it to ferment for at least 1 hour. This fermentation process will enhance the texture and flavor of the dosa. -
Cooking the Dosa:
After the batter has fermented, heat a flat skillet or non-stick pan over medium heat. Grease the pan lightly with oil. Using a ladle, pour the batter onto the skillet and quickly spread it into a circular shape, similar to an uttapam. -
Cooking the Dosa:
Drizzle a little oil around the edges of the dosa and cover the skillet with a lid. Allow the dosa to cook for about 3-4 minutes on one side until it is golden brown and cooked through. The dosa will be very soft and slightly sticky, so handle it gently when flipping. -
Flipping the Dosa:
Once the underside is cooked, flip the dosa carefully and cook for an additional 2-3 minutes on the other side. The dosa should have a slightly crisp exterior but remain soft on the inside. -
Serving the Dosa:
Once the dosa is cooked, remove it from the pan and serve immediately. Pair it with Pudalangai Thogayal (Bottle Gourd Chutney) for a flavorful and healthy breakfast.
Serving Suggestions
Serve the Mangalorean Style Bella Metthe Dosa alongside a tangy and spicy chutney like Pudalangai Thogayal (Bottle Gourd Chutney) to complement the sweetness of the jaggery. This pairing creates a perfect balance of flavors, making it a delightful and nourishing start to your day.
Whether you’re enjoying this dish for breakfast, lunch, or dinner, the sweet, aromatic flavors combined with the crispy texture will make it a family favorite. Enjoy this traditional Mangalorean recipe and bring a piece of coastal Karnataka into your kitchen!
