Friday 12 December 2014

Methi leaves dosa / Menthe Soppu Dose / Fenugreek Leaves Pancake

Posted by Veena Karanth at 10:22:00
The dosa recipe which I am posting today is one of the most healthy and tastiest breakfast recipe filled with vitamins and carbohydrates. It is nothing but methi ( fenugreek ) leaves dosa. Methi leaves, also known as fenugreek leaves grows from the methi seeds which has highly medicinal values. As far as possible, one should try to incorporate the methi leaves in our daily food. A variety of dishes can be prepared using methi leaves like methi roti or tepla, methi seeds dosa, methi thambuli, methi leaves rice, adai dosa, and the one which I am publishing today i,e methi leaves dosa. Here you have to prepare a batter of rice, mixed with spices to which methi leaves are added to it.

Methi leaves dosa

How To Prepare Methi  Leaves Dosa / Menthe Soppu Dose / Fenugreek Pancake.

The time taken to prepare this dosa is around 4 hours for soaking the rice, 10 minutes for grinding the batter and around 3 minutes for roasting the same.

Ingredients For Methi Leaves Dosa

  • Raw Rice - 1 cup.
  • Coconut scrapings - 1 / 4 cup.
  • Red chilli - 5.
  • Coriander seeds ( dhania seeds ) - 1 tsp.
  • Jeera seeds ( cumin seeds ) - 2 tsp.
  • Bengal gram dal ( chana dal ) - 1 tbsp.
  • Methi seeds ( fenugreek seeds ) - 1 / 2 tsp.
  • Salt - as required.
  • Jaggery - 2 tbsp.
  • Methi leaves - 4 small bunches.
  • Ghee - for serving.
  • Oil - for greasing.

Method To Make Methi Leaves Dosa.

  • First and foremost, wash the rice thoroughly and soak it in water along with Bengal gram dal and methi seeds.
  • Separate the methi leaves from its stem, wash it thoroughly and keep it aside.
  • Now take a mixer jar and and add the soaked rice, bengal gram dal, methi seeds.
  • Mix in the red chillis, coriander seeds, jeera seeds, salt, jaggery and coconut scrapings.
  • Grind all these ingredients along with 1 / 2 cup of water to a smooth consistency.
  • Now heat a skillet or a tawa and grease the skillet with 1 / 2 tsp of oil.
  • Pour a ladle full of the batter and spread it in a circular motion stretching till the edges of the skillet.
  • Close the lid and wait for around a minute.
  • Remove the lid, spread 1 tsp of oil all over the dosa and flip it on to the other side.
  • Roast it for 2 minutes and transfer it on to the serving plate.

Your healthy and spicy methi leaves dosa is ready to be served.!!!

Kitchen Masti Points.

  1. Discard the stem of the methi leaves as the dosa may taste bitter, so use only the  leaves.
  2. You may either chop the leaves or directly add it to the batter.
  3. You can increase the quantity of jaggery by one more spoon if you opt for a sweeter taste.

Also Read

Stuffed Spinach Mushroom Dosa

Tomato Dosa

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Unknown on 17 August 2015 at 17:15 said...

Hello, i have a query.. Donwe ve to ferment the batter or not necessary as we are adding coconut

Veena Karanth on 21 August 2015 at 07:56 said...

You need not ferment the batter.

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