Menthya Dose (Dosa Recipe with Methi Leaves)
Menthya Dose is a delicious and aromatic South Indian specialty from Karnataka. A perfect breakfast dish, this unique dosa is made with fenugreek leaves (methi), which add a subtle bitterness, combined with a medley of flavorful ingredients. The batter, rich with rice, chana dal (Bengal gram), urad dal (split black gram), and fresh coconut, creates a perfectly crispy and soft dosa. The addition of tamarind and jaggery gives it a perfect balance of sweet, sour, and tangy flavors, while dry red chillies and cumin seeds bring a delightful spiciness. Enjoy this nutritious and flavorful dosa with a side of Chammanthi Chutney or any chutney of your choice for a wholesome meal.
Cuisine: South Indian
Course: South Indian Breakfast
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice | 1 cup (soaked for 3 hours) |
| Chana dal (Bengal Gram Dal) | 2 tablespoons (soaked for 3 hours) |
| White Urad Dal (Whole) | 2 tablespoons (soaked for 3 hours) |
| Fresh Coconut | 1/2 cup (grated) |
| Methi Leaves (Fenugreek Leaves) | 1 big bunch (very finely chopped) |
| Jaggery | 2 tablespoons (powdered) |
| Coriander (Dhania) Seeds | 1 tablespoon |
| Dry Red Chillies | 10 pieces |
| Cumin Seeds (Jeera) | 1/2 tablespoon |
| Tamarind | 1 tablespoon (or a piece the size of a lemon) |
| Salt | To taste |
| Water | 1 1/2 cups (or as needed for desired batter consistency) |
| Oil or Butter | As needed for making dosa |
Preparation Time: 4 hours 40 minutes
Cooking Time: 5 minutes per dosa
Total Time: 4 hours 45 minutes
Serving Size: Serves 4-6
Instructions
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Soaking the Ingredients
Start by washing and soaking the rice, chana dal, and urad dal in enough water for at least 3 hours. While they are soaking, also soak the tamarind in water to soften it. Once the tamarind has soaked, squeeze it to extract the juice and keep it aside.
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Grinding the Batter
After 3 hours, drain the soaked rice, chana dal, and urad dal. In a blender or mixer grinder, combine the soaked rice, dal mixture, dry red chillies, coriander seeds, fresh coconut, and cumin seeds. Grind this mixture into a smooth paste, adding water as needed to achieve a dosa batter consistency. -
Adding the Flavors
Once the batter is smooth, transfer it to a large mixing container. Add salt, powdered jaggery, and finely chopped methi leaves to the batter. Also, add the tamarind water that was prepared earlier. Stir everything together thoroughly to ensure that the flavors are well combined. -
Cooking the Dosa
Heat a flat tawa or griddle over medium heat. Once hot, lightly grease it with oil or butter. Pour a ladle of the batter onto the tawa and use the back of the ladle to spread it in swift circular motions, forming a thin, even layer of dosa. Allow it to cook for a couple of minutes until the edges start to lift, indicating that the first side is cooked and crispy. -
Flipping and Final Cooking
Once the first side is golden brown and crispy, flip the dosa carefully and cook the other side for another minute or so, until it becomes crispy and slightly browned. -
Serving
Remove the dosa from the tawa and serve it hot, paired with Chammanthi Chutney or any chutney of your choice. You can also serve it with a dollop of ghee or coconut chutney for an extra burst of flavor.
Tips for Perfect Menthya Dose:
- Soaking time is crucial for getting the right consistency of the batter. Ensure the rice and dals are soaked for at least 3 hours for the batter to blend well.
- Tamarind: Soak tamarind in warm water and squeeze it well to extract maximum flavor for the batter. This adds the perfect tanginess to the dosa.
- Crispy Dosa: For a crispier dosa, increase the amount of oil or butter used while cooking. You can also use ghee for an extra rich taste.
- Methi Leaves: Be sure to chop the methi leaves very finely to blend well with the batter. This helps the bitter flavor to be evenly distributed, enhancing the taste of the dosa.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 150-180 kcal |
| Protein | 5-7 g |
| Carbohydrates | 30-35 g |
| Fat | 3-5 g |
| Fiber | 2-3 g |
| Sugar | 2-4 g |
| Sodium | 100-150 mg |
Menthya Dose offers a delightful blend of sweet, sour, spicy, and bitter flavors with its combination of wholesome ingredients like methi leaves, jaggery, and tamarind. Whether youβre looking for a unique twist on your typical dosa or want to try something with more depth of flavor, this South Indian specialty from Karnataka will surely delight your taste buds. Enjoy it for breakfast or brunch with your favorite chutney!
