Dosa comes in all flavors and styles and today I present you with a recipe for a soft and tender dosa made with rice and Methi (fenugreek seeds).....Methi Dosa.
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.
Jump to:
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.
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
Yes, you could also make idli using the same methi dosa batter. First, grease the idli plate with oil. Pour a ladleful of batter into each idli plate. Place the idli plate in steamer and steam for 10-15 minutes. Enjoy methi idli with chutney.
Just like any dosa batter, store this in an air-tight container for up to a week in the refrigerator.
Methi dosa is known by different names like "fenugreek dosa", "vendhaya dosai" (Tamil), or "Menthe dose" (Kannada). In the most basic form, it is a rice dosa with methi seeds blended instead of urad dal.
This methi dosa batter won't double up if you are using brown rice. Moreover, it depends on the weather as well. If your weather is too cold, try leaving the batter overnight in a warm place (oven with the light turned on) to get the fermentation processed started.
Expert tips
- I tried mixing in a little brown rice with the long grain rice to balance out the glycemic index. The traditional way would be to prepare it with just long grain rice. It is primarily the Methi seeds that bring unique flavor and texture to the dosa.
- When you let the batter ferment, be sure to store it in a warm surroundings. As the fermentation cycle completes, you will have to add salt to stop it from fermenting more.
- Be sure not to add the salt before it ferments....but I suppose you already knew that 🙂
- Ideal combination for this dosa is to serve it with a spicy and savory chutney or curry.
Serving suggestion
Vendaya dosa or methi dosa goes well with tomato chutney, Coconut chutney, sambar. You could also pair it with any dal or curries.
You might also like
Did you love this recipe? Rate it five stars!
And let me know what you loved about it in the comments.
Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox.
📖 Recipe
Methi Dosa
Equipment
Ingredients
- 3 Cup Idli rice or white rice
- 1 cup brown rice
- 1 ½ tablespoon Methi seeds /Fenugreek
- Salt to taste
- 1 tablespoon oil
Instructions
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 and mix gently, and dosa batter is ready.
- 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.
Notes
- I tried mixing in a little brown rice with the long grain rice to balance out the glycemic index. The traditional way would be to prepare it with just long-grain rice. It is primarily the Methi seeds that bring unique flavor and texture to the dosa.
- When you let the batter ferment, be sure to store it in a warm surroundings. As the fermentation cycle completes, you will have to add salt to stop it from fermenting more.
- Be sure not to add the salt before it ferments....but I suppose you already knew that 🙂
- An ideal combination for this dosa is to serve it with a spicy and savory chutney or curry.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
jayashree
I do add methi seeds to dosa but your recipe is different. I need to try this version. Thanks for sharing.
Uma Raghupathi
Thank you jayashree 🙂
Linda and Alex @ Veganosity
Thanks for the recipe and the video. This looks like a fun food project, and delicious. 🙂
Uma Raghupathi
Thanks:)
MaryEllen@VNutrition
These look so good - and healthy too!
I've never heard of Fenugreek seeds before but I love how they have so much nutrition in them. 🙂
Uma Raghupathi
Thank you MaryEllen! I love this seed. They have so much nutrition and health benefits:)
Strength and Sunshine
I love the flavor of fenugreek!
Anjali @ Vegetarian Gastronomy
I've never been a huge methi fan, but i have a feeling i'd like it in dosa! Love this recipe...need to try it sometime, especially with my mom who loves methi!
Uma Raghupathi
Thanks Anjali:) I am sure you will like it!
Amy Katz from Veggies Save The Day
This is great! I've always wondered how to make dosa. Thanks Uma!
Uma Raghupathi
Thanks Amy!