Menthe Dosa is a soft Dosa made with Fenugreek seeds and Rice . Like regular dosa, Urad Dal isn’t used in making this Dosa . It’s only Fenugreek Seeds , Raw Rice and either poha or cooked rice is used to make this Methi Dosa. Methi seeds are powerhouse of nutrients and also it keeps the body cool . During summer , I always try to keep the food simple and this one is a must every week during summers.

Methi Dosa

Dosa needs no introduction , there are lot many varieties of Dosa . Few varieties are thin crepes, few are like pancakes and other few are crispy and flaky ,however you eat it tastes delicious. Though procedure remains almost same for all dosa varieties , ingredients and ratios varies slightly. Masala Dosa batter is different from Set Dosa , Soft regular Dosa and vegetable Dosa . If you are not from / in South India then you may not be aware of all these differences. As it’s only Masala Dosa , with different stuffings is seen in most of street food stalls and restaurants .

Menthe Dosa is a soft dosa , you can either make it small and thick like set dosa or spread like Masala Dosa. It tastes delicious either the way . I generally make a lentils based curry along with chutney to serve with this Dosa , just to balance the protein quotient in my meal . I do this because this Dosa has no lentil /pulses added to make the batter . Likewise , I balance the nutrition in my everyday eating. Other Dosa recipes which are regular at home are : Masala Dosa , Set Dosa , Adai , Neer Dosa and Pesarattu| green gram Dosa.

RECIPE CARD FOR MENTHE DOSE |METHI DOSA | VENDHAYA DOSA

Menthe Dosa | Methi Dosa | Vendhaya Dosa
Prep Time
10 mins
Cook Time
20 mins
Soaking & Resting
14 hrs
Total Time
30 mins
 

Menthe Dosa is a pancake made with fenugreek seeds and raw rice . Its very nutritious and keeps the body cool

Course: Breakfast
Cuisine: South India
Keyword: Dosa, Gluten Free, Summer, Vegan
Servings: 12 Makes
Calories: 133 kcal
Author: Muktha
Ingredients
  • 2 cups Raw Rice
  • 3 tbsp Fenugreek Seeds
  • 2 tbsp Cooked rice / Poha , optional
  • 2 tsp Salt or as required
  • Ghee/ Oil for roasting
Instructions
  1. Rinse and wash raw rice with water , 2-3 times till water runs clear.Soak rice for 4-5 hours.

  2. Wash fenugreek seeds and soak in enough water ,separately for 4-5 hours.

  3. Soak cooked rice or poha ,separately . You can even skip this ,its optional.

  4. After 4 hours , drain water ( refer notes) completely from fenugreek seeds and raw rice , keep it aside.

  5. In a wet grinder or wet mixer jar , add fenugreek seeds and grind well to a smooth paste, adding little water part by part.

  6. Now , add soaked raw rice and cooked rice and grind to a fine paste.

  7. Transfer it into a bowl , add salt.

  8. Mix in well with your hands, close it with a lid and allow to ferment in warm place for 10-12 hours or overnight.

  9. After 10 – 12 hours, check the batter you can find small bubbles . Stir and mix well with ladle.

  10. Heat a dosa tava / griddle , pour ladle full of batter and swirl to desired size and thickness. Cook dosa on a medium heat

  11. Close the lid for 30-40 seconds , remove lid and drizzle ghee/oil.

  12. Once it looks crisp from the bottom , fold, remove and serve hot.

Recipe Notes
  • Don’t waste, drained Fenugreekseeds water , its rich in nutrients. Either drink the water or use the same water to grind the batter..
  • Fenugreek seeds keeps the body cool , best for diabetics and also reduces all kinds of PMS.

Step by Step directions for making Menthe Dose | Methi Dosa

Rinse and wash raw rice with water , 2-3 times till water runs clear.Soak rice for 4-5 hours.

Wash fenugreek seeds and soak in enough water ,separately for 4-5 hours.

Soak cooked rice or poha ,separately . You can even skip this ,its optional.

After 4 hours , drain water ( refer notes) completely from fenugreek seeds and raw rice , keep it aside.

In a wet grinder or wet mixer jar , add fenugreek seeds and grind well to a smooth paste, adding little water part by part.

Now , add soaked raw rice and cooked rice and grind to a fine paste.

Transfer it into a bowl , add salt.

Mix in well with your hands, close it with a lid and allow to ferment in warm place for 10-12 hours or overnight.

After 10 – 12 hours, check the batter you can find small bubbles . Stir and mix well with ladle

Heat a dosa tava / griddle , pour ladle full of batter and swirl to desired size and thickness.

Close the lid for 30-40 seconds , remove lid and drizzle ghee/oil.

Once it looks crisp from the bottom , fold, remove and serve hot.

Serve Hot with coconut chutney and sambar .

menthe dose

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