The formula for making the batter is rather simple and has very few ingredients, but the dosa packs a powerhouse of nutrients, and they also keep the body cool. So this is the perfect dosa for summer days.
About this recipe
There is no question about how appetizing a hot dosa plate can be. Especially when you have all the side dishes like coconut chutney or a spicy sambar. The side dish that we pair the dosa with needs to complement the flavor. I agree to be sent email.
A dosa like this recipe today needs a side dish that borders on the spicy side. I say that because the methi seeds in Methi Dosa Recipe tend to thicken the batter easily and the dosa is tender and fluffy. Who’d imagine that a little know seed called fenugreek seeds can pack in tons of nutritional benefits like Iron, Calcium, and vitamins? And it’s not that hard to make it a part of your recipe with this dosa recipe. A handful of these fenugreek seeds is all you need to make a big difference. This is one of my favorite dosa for its combination of taste and nutrition. The procedure is as simple as it gets, although it needs 10-14 hours of prep time for the batter to ferment.
Ingredients note
Rice: To get the soft and tender dosa texture, you need long grain rice called out as “Idli” rice or the common brown rice. I used a combination of “Idli” rice and brown rice to prepare this recipe.Methi/ Fenugreek seed: This is the key ingredient responsible for all the flavor. Be sure to soak them in water along with rice for at least 6 hours
How to prepare the batter
Start by rinsing the rice well to remove all the starch. Then soak rice and methi seeds for 6 hours. Once it’s soaked well, drain the water. Use a high-power blender or stone grinder to blend the soaked rice and methi seeds. Add a small batch of rice to the blender for every bath. I added 1 ½ cup water while blending. I prepared the dosa batter in two batches. So in total, I used 3 cups of water to prepare the methi dosa batter.
How to make dosa
Keep the batter overnight for fermentation. I placed it inside the oven with the light on for a warm place. Ferment the batter for 10 hours or more. Add 2 teaspoon salt to the fermented batter and mix gently, and the dosa batter is ready to pour. (if desired add ¼ cup of water to get the flowing consistency) Heat the dosa griddle with a little oil, pour a ladleful of batter on hot tawa, and spread gently, forming a slightly thick dosa. Sprinkle oil over the dosa. After one side is cooked, flip it around. Cook for a minute or until the dosa is cooked completely. Enjoy methi dosa with tomato chutney.
Common questions
Expert tips
Vendaya dosa or methi dosa goes well with tomato chutney, Coconut chutney, sambar. You could also pair it with any dal or curries.
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