METHI DOSA /KARNATAKA STYLE MENTHE DOSE /HEALTHY BREAKFAST
A tasty, as well as a healthy breakfast, always makes my day. I would always love to have such a filling breaky to kick-start my day. This might be any stuffed paratha or the dosas. Parathas are for winters because this season brings the juiciest and freshest veggies to be stuffed into the paranthe. But my first choice for the summer breakfast is the idlis and the dosas. I make a large variety of dose as these savory crepes are light and healthy on the stomach. Both fermented and non-fermented batter can make the tastiest dose
Today’s dosa preparation needs only 2 ingredients. Rice and the methi /fenugreek seeds. Undoubtedly fenugreek seeds have a number of medicinal values. Fenugreek reduces cholesterol levels, lowers inflammation, and helps with appetite control and above all, it reduces the blood sugar level, so highly recommended for diabetic patients. Trust me! these fenugreek seeds do not taste bitter in the methi dose, although these are bitter in nature
Methi dana is soaked in the water along with rice before grinding into the batter. This batter is kept for fermentation for at least 7-8 hours in a warm place. Fermentation takes a longer period during winters, so the batter is kept for 12-13 hours at a warm place. Once the batter is fermented well, the process to make the methi dose does not take much time to proceed. You can make them according to your choice whether fluffy and soft or thin and crisp. Sambar and chutneys make the best pair with methi dose
Prep time – 12-15 hrs
Cook time – 15-20 minutes
Course – Breakfast/Main
Cuisine – Indian (Karnataka, Konkan region)
Author – Bharti Dhawan
● INGREDIENTS REQUIRED FOR DOSA BATTER
• Idli-Dosa rice (Sona Masuri rice) – 1 cup (200 gms)
• Methi seeds/fenugreek seeds – 1 tbsp (20 gms)
• Water for rinsing and soaking rice – Sufficient enough
● INGREDIENTS REQUIRED FOR DOSA
• Fermented dosa batter
• Sufficient water to add to the batter
• Salt – 1 tsp/to taste
• Oil/ghee – 5-6 tsp
● HOW TO MAKE THE DOSA BATTER
1- Rinse the rice well and soak for 4 hrs. Also, soak methi dana separately for 4 hrs so that both the seeds get softened to grind
2- Grind both the seeds together and transfer the mix into a mixing bowl. Whisk the batter with your hand or a wire whisk to make it light
3- Cover the bowl with a lid and keep the batter at a warm place for fermentation overnight or at least 7 to 8 hrs in summers
4- After 7-8 hrs you will notice the batter has fermented well, increasing in volume and forming a perfect jali (air pockets)
5- Add sufficient water and salt to the batter and whisk for 4-5 minutes to make it light and fluffy
6- Now, grease the dosa pan and drop a ladleful batter in the center of the mildly hot pan. Spread the batter in a circular manner with the help of the ladle
7- Sprinkle some oil on top of the dosa and allow to cook the dosa until it gets brown color from the pan side (you can cover the pan with a lid)
8- Fold the dosa and remove from the pan. Make all dose like this (remember to cool the pan by sprinkling some water before spreading the batter for the next dosa.
Enjoy the healthy methi dose with SAMBAR and CHUTNEYS of your choice
NOTES AND TIPS
*The batter of methi dosa should be well fermented otherwise the dosa would cook hard and taste bitter
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