Methi leaf (fenugreek leaf) Dosa

Any green leafy vegetable is a good source of iron and vitamin C, calcium and potassium…Methi leaves are no exception…A good way to have leafy vegetable is by adding to your daily breakfast like dosa or chapati…When mixed with dough the taste becomes more palatable..This dosa is not the traditional Udupi dosa…just had some methi leaves and made my own version of the dish…

Methi leaf (fenugreek leaf) Dosa
Print Recipe
Servings Prep Time
4 servings 720 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
4 servings 720 minutes
Cook Time Passive Time
20 minutes 10 minutes
Methi leaf (fenugreek leaf) Dosa
Print Recipe
Servings Prep Time
4 servings 720 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
4 servings 720 minutes
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
Servings: servings
Instructions
  1. Soak both the rice together and urad dal with fenugreek seeds separately for 4 hours.
  2. After 4 hours grind rice and urad dal separately with enough water finely, mix rice and urad dal batter together and keep aside.
  3. Keep this batter to ferment for 12 hours.
  4. After 12 hours add salt, the washed and finely cut methi leaves to the batter, mix well and make dosas.
  5. Do not spread the batter much, let the dosa be a little thick.
  6. Once bubbles start forming on the dosa, drizzle some sesame oil and cover and cook in low flame until cooked.
  7. Flip and cook the other side until done and serve hot with your favourite chutney.
  8. I made onion chutney to go with this and was quite spicy and tasty.

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