Mangalorean Style Bella Metthe Dosa Recipe (Jaggery & Fenugreek Seed Pancakes)
Overview
This delightful Mangalorean breakfast dish, Bella Metthe Dosa, is a harmonious blend of rice, fenugreek seeds, and jaggery, resulting in soft, flavorful pancakes. Known for its unique sweetness from jaggery and a subtle bitterness from fenugreek, this dish not only tantalizes the taste buds but also nourishes the body. Pair it with Pudalangai Thogayal (Bottle Gourd Chutney) to elevate your breakfast experience.
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 (to taste) | 1 teaspoon |
| Salt (to taste) | As needed |
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | Approximately 220 kcal |
| Protein | 5 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 2 g |
| Sugars | 6 g |
| Fat | 4 g |
Preparation Time
| Activity | Duration (mins) |
|---|---|
| Soaking Time | 560 |
| Cooking Time | 10 |
| Total Time | 570 |
Servings
This recipe serves 4 people.
Instructions
-
Soak the Ingredients:
Begin the preparation of the Mangalorean Style Bella Metthe Dosa by soaking the rice, white urad dal, and fenugreek seeds in a bowl of water for a minimum of 4 hours; however, soaking them overnight yields even better results. This process allows the ingredients to soften and blend smoothly. -
Grind the Batter:
After soaking, drain the water and transfer the rice, urad dal, and fenugreek seeds into a blender. Add the grated coconut, cooked brown rice (or poha), and powdered jaggery. Blend the mixture into a smooth batter that resembles the consistency of traditional dosa batter. If necessary, add a little water to achieve the desired smoothness. Set the batter aside for a moment. -
Activate the Yeast:
In a separate small bowl, combine the active dry yeast with the sugar. Pour in 2 tablespoons of lukewarm water to help activate the yeast. Let this mixture sit for about 5 minutes until it becomes frothy, indicating that the yeast is active and ready to be used. -
Combine Yeast with Batter:
Gently fold the activated yeast mixture into the dosa batter. Ensure it is evenly distributed, then cover the bowl with a clean cloth and let it rest for 1 hour. This resting period allows the batter to ferment slightly, creating air pockets that will make the dosas fluffy. -
Cooking the Dosa:
After the resting period, heat a flat skillet or a non-stick pan over medium heat. Lightly grease the skillet with oil. Using a ladle, pour a generous amount of the batter onto the hot skillet, swirling it around to form a circular, uttapam-like shape. Drizzle a bit of oil around the edges and cover the skillet with a lid. -
Cook and Flip:
Allow the dosa to cook on one side for about 2-3 minutes or until the edges lift slightly from the pan. It might feel soft and sticky, but do not be alarmed. Carefully flip the dosa using a spatula and cook for an additional 1-2 minutes on the other side until it is golden brown. -
Serve:
Once both sides are cooked, transfer the dosa onto a serving plate. Serve the Mangalorean Style Bella Metthe Dosa warm, accompanied by Pudalangai Thogayal (Bottle Gourd Chutney) or your favorite chutney for a delicious and wholesome breakfast.
Final Thoughts
Mangalorean Style Bella Metthe Dosa offers a delightful twist to your breakfast routine with its unique combination of sweet and savory flavors. This dish not only highlights the rich culinary heritage of Mangalore but also provides a healthy start to your day, making it a perfect addition to your recipe collection. Enjoy the process of making these pancakes, and savor every bite with family and friends!
