Menthya Dose (Dosa Recipe With Methi Leaves)
A healthy savoury breakfast recipe
Menthya Dose (Dosa Recipe With Methi Leaves) is very famous dish from Karnataka. Methi leaves are combined with rice, urad dal, Chana dal, coconut, coriander seeds, cumin seeds, tamarind, jaggery & dry red chilli to get this batter. The taste is sweet, sour, bitter and spicy with these ingredients. Serve Menthya Dose (Dosa Recipe With Methi Leaves) with Chammanthi Chutney or a chutney of your choice.
if you like this recipe, here are more dosa recipes to try
- 1 cup Rice , soaked for 3 hours
- 2 tablespoons Chana dal (Bengal Gram Dal) , soaked for 3 hours
- 2 tablespoons White Urad Dal (Whole) , soaked for 3 hours
- 1/2 cup Fresh coconut , grated
- Methi Leaves (Fenugreek Leaves) , one big bunch, very finely chopped
- 2 tablespoons Jaggery , powdered
- 1 tablespoon Coriander (Dhania) Seeds
- 10 Dry red chillies
- 1/2 tablespoon Cumin seeds (Jeera)
- 1 tablespoon Tamarind , (one lemon size)
- Salt , to taste
- 1-1/2 cups Water , or as needed
- Cooking oil , or butter as needed to make dosa
How to make Menthya Dose (Dosa Recipe With Methi Leaves)
To prepare Menthya Dose (Dosa Recipe With Methi Leaves), wash and soak rice, chana dal & urad dal for 3 hours minimum.
Soak tamarind in enough water. Squeeze them and keep it ready .
After 3 hours, grind together rice, urad dal,chana dal, red chili, coriander seeds, coconut, and cumin seeds in a mixer grinder. The batter must be a fine paste or dosa consistency. Add enough water if necessary.
Transfer the batter to a bigger container and add salt, powdered jaggery, finely chopped methi leaves and tamarind water. Mix well. Now the batter is ready.
Take a flat tawa and once it is hot, add butter or oil.
Pour the batter and spread the dosa batter in swift circular motions, to form dosa.
Flip after one side is cooked and cook the other side too.
Serve Menthya Dose (Dosa Recipe With Methi Leaves) hot with Chammanthi Chutney or a chutney of your choice.
Menthya Dose (Dosa Recipe With Methi Leaves) is part of the Recipe Contest: Lost Recipes From Ancestral Kitchens
I am an IT professional for the last 15+ years and currently residing Singapore. I have recently taken a break from mid of June 2016 to pursue my passion. Cooking and food styling is my passion & my stress buster. I am also interested towards exploring vegetarian traditional & fusion cooking from all cuisines. Hence I decided to go one step further to explore and document my passion from 2016.