86
Methi Dosa is a sweet dosa prepared by soaking rice and methi seeds (fenugreek seeds) and grinding them with buttermilk or yogurt and jaggery into a fine batter. The batter is left ferment overnight and thick dosas are made drizzled with ghee.
Ingredients:
Raw Rice – 3 cups
Methi/Fenugreek Seeds – 2 tbsps
Jaggery, powdered – 2 1/2 cups
Buttermilk – 2 cups
Beaten Rice – 1/2 cup
Coconut, grated – 1 1/2 cups
Turmeric Powder – 1/2 tsp
Salt to taste
Ghee – 1/2 tsp to roast each dosa
Method:
- Soak fenugreek seeds in buttermilk for 5-6 hours.
- Soak rice and beaten rice separately in water for 2 hours. Strain out water.
- Grind fenugreek seeds along with buttermilk to a smooth paste.
- Add rice and grated coconut and grind until smooth.
- Add beaten rice and continue grinding.
- Now add powdered jaggery, turmeric powder and salt. Grind until the texture of the batter is fine and smooth.
- Let it ferment overnight or for 7-8 hours. Ensure that the vessel containing the batter is large enough (almost double the volume) to accommodate the rising batter level.
- Mix the batter thoroughly and adjust the consistency of the batter to be of pouring consistency by adding little water if required.
- Pour a large ladle full of batter on a preheated griddle. No need to spread it out.
- Set the flame to high for a minute until small depressions form on the surface and then immediately set it to low.
- Cover the griddle with a lid.
- When the batter on the surface looks cooked, pour ghee on the surface.
- Slowly flip the dosa and roast on low flame.
- Serve it with garlic coconut chutney.
Never had Methi Dosa. will try it sometime.
Nice dosa!