Exceptionally Great Indian Fenugreek(Methi) Dosas |
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Prep Time: 2880 Minutes Cook Time: 40 Minutes |
Ready In: 2920 Minutes Servings: 6 |
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I love dosas amongst the South Indian food that I enjoy! This is a unique one and caught my eye right off the Thursday magazine! I thought that this is a nice change from the usual Masala dosa. I hope you enjoy this Lakshmi Shankar recipe! Ingredients:
3 cups boiled rice, washed and soaked in water for at least 6 hours |
1/2 cup fenugreek seeds, washed and soaked in water for at least 6 hours (methi) |
salt |
1/2 cup sesame seed oil |
Directions:
1. Using water a little at a time, grind the soaked fenugreek seeds in your grinder until they are fluffy and smooth.
2. Then grind the rice to a smooth paste making it a little watery.
3. Mix both the rice paste and the fenugreek paste.
4. Mix in salt nicely.
5. Keep it outside on the kitchen countertop for at least 8 hours to ferment.
6. Heat a tava (non-stick griddle) on medium flame until its hot.
7. Smear it with 1/2 tsp oil.
8. Add water, if necessary, to make the consistency lighter.
9. Spread a ladleful of the batter on the tava in a circle.
10. Pour 1/2 tsp oil over the dosa.
11. Wait for a minute, then turn the dosa over and cook the other side until it is crispy and brownish.
12. Serve hot with sambar and tomato chutney or onion chutney or corriander chutney{my personal favourite is the onion chutney}.
13. For a variation, finely cut onions, green chillies and coriander leaves can be added as a topping for the dosa.
14. Enjoy!
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