Everyone know the goodness of Fenugreek leaves and Fenugreek seeds as good for health in many ways.
In our house, thrice in a two weeks I prepare something using Fenugreek leaves like methi bath, methi dosa, methi gravy, methi curry.
Today the recipe I’m sharing here is not an normal dosa where you want to soak urad dal for 8hrs or wait full night for fermentation.
Methi dosa is perfect blending of sweet, spice and tanginess with the aroma of coriander seeds.
- Two cup chopped methi leaves
- Raw rice 3 cup
- Jaggery powder 4tsp
- Kashmiri chillies 8
- Guntur chillies 8
- Urad dal (black gram) 2tsp
- Chana dal 2 and half tsp
- One gooseberry size tamarind
- Curry leaves 10 to 15
- Coriander seeds 3tsp
- Fresh shredded coconut
- Two medium sized chopped onions
- Salt to taste
- Oil for cooking
Rinse and soak rice for 4hrs or of planning this dosa for breakfast can soak over night.
Wash and chop the methi leaves. Meanwhile soak the tamarind in 50ml water.
Now heat the pan dry roast urad dal, chana dal and coriander seeds one by one until it turns golden brown in colour and keep aside.
In the same pan add 1tsp oil, once heated add both the red chillies Kashmiri and Guntur fry until it’s roasted then add curry leaves fry until it turns crunchy.
Now in a mixer jar add drained rice and all roasted ingredients along with tamarind water, Coconut, salt and jaggery.
Grind all the ingredients untill it turns into smooth paste.
Transfer the batter to a big container add chopped methi leaves and chopped onion, mix well and check the consistency of batter if water is not enough add little more water.
Consistency should be like normal dosa consistency do not add more water.
Take the flat tawa and once it is hot add oil or ghee, then pour the batter like neer dosa or rava dosa.
Close the lid and allow it to cook under medium flame, open the lid and drizzle some ghee or oil, flip the dosa and cook the other side, serve hot with peanut chutney or coconut chutney.