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Recipe for Methi Leaves Dosa
Prep Time 3 hrs 20 mins
Cook Time 20 mins
Total Time 3 hrs 40 mins
- Dosa rice- 1 cup
- Split black gram lentil urad dal- 1 tsp
- Fenugreek seeds- 1/2 tsp
- Grated coconut- 1/2 cup
- Coriander seeds- 6 tsp
- Cumin seeds- 3 tsp
- Red chillies byadagi- 5 no.s
- Powdered jaggery- 4 tsp
- Salt- 3/4 tsp or to taste
- Tamarind- Gooseberry sized
- Methi fenugreek leaves- 1 bunch
- Cooking oil- 6 tsp
Soak dosa rice along with fenugreek seeds and urad dal at least for 2 to 3 hours or overnight.
Wash and clean methi leaves with ample amount of water. Discarding stem chop the leaves finely and set aside till use.
Soak tamarind in water for about 10 minutes. Extract thick juice and discard residue.
In a mixer add grated coconut, coriander seeds, cumin seeds, red chillies, tamarind juice, jaggery and salt. Grind it finely adding water as needed. Once it’s done, include soaked ingredients also and grind them finely together.
The consistency of the batter should be just same as dosa batter.
Transfer the dosa batter to a wide bowl. Now mix finely chopped fenugreek leaves with the batter. Methi leaves dosa batter is ready now.
Heat a dosa griddle, smear half tea spoon of oil on to it. Spread a ladle ful of methi leaves dosa batter on the griddle in clockwise circular motion. Let it cook with covered lid till done.
Once the dosa is cooked, remove it using flat spatula. Turning over dosa is not needed.
Serve methi leaves dosa with honey or curds and pickle. Delicious and healthy methi leaves dosa is ready.
You can substitue methi leaves by any other greens of your choice like palak.
Stick on to the recommended quantity of ingredients, do not skip any of them.
Without any side dish also the dosa tastes good as all spices are included in the batter.