Methi Leaves Instant Dosa is an Indian style instant rice crepes with freshly chopped fenugreek leaves or methi made instantly without fermenting the batter. This dosa is loaded with methi flavors, spices, and coconut perfect for breakfast served with coconut chutney.
Methi Leaves Instant Dosa is a spicy version of neer dosa. If you want to know what is ‘Neer Dosa’ it is a simple rice crepe made with soaked and ground rice along with some freshly grated coconut. Due to the watery consistency, it gets its name as neer dosa where ‘neer’ means water in Kannada. There are many other versions of this recipe where you will find the addition of some lentils like chickpea lentil and black gram lentil.
I picked up this recipe from my mother in law who can make dosas out of anything. By adding the freshly grated fenugreek leaves, the crepes are loaded with its flavor along with the spices added to it. And trust me, the flavors are so good that you will not need any kind of dip or chutney for it.
Methi Dosa can be made instantly and does not take much time to cook. So if the batter is ready, you can make it right away after grinding and serve them hot. The ground batter can be made in advance and can be refrigerated the night before, this will make your breakfast prep easy.
Cucumber Dosa
A very easy and quick Indian style cucumber crepe which needs no fermentation served along with a classic coconut chutney.
MORE METHI RECIPES
Methi Leaves Instant Dosa Video
METHI LEAVES INSTANT DOSA ~ METHI DOSA
Ingredients
- 2 cups short grain white rice dosa rice
- 3 cups packed fresh methi leaves without stem
- ½ cup grated fresh coconut
- 3 dry red chilies
- 1 tablespoon grated jaggery gud
- 2 teaspoon coriander seeds
- 2 teaspoon cumin seeds
- 1 teaspoon tamarind pulp or ¼ cup tamarind soaked water
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- 5 tablespoon cooking oil
- 1 ¼ cup water for grinding ¾ cup of more water if needed
Instructions
- Pick the methi leaves and discard all the stems. Wash the leaves 3 or 4 times or till all the sand and mud are cleaned and the water looks clear. Finely chop the leaves and set aside.
- In a grinder, add soaked and drained rice, ½ cup grated fresh coconut, 3 dry red chilies, 1 tablespoon grated jaggery (gud), 2 teaspoon coriander seeds, 2 teaspoon cumin seeds, 1 teaspoon tamarind pulp (or ¼ cup tamarind soaked water), and ½ teaspoon turmeric powder. Add around 1 cup of water (a little more if needed) and grind to a smooth and fine batter. You can grind in two or three batches.
- Remove the batter to a large bowl and add freshly chopped methi leaves, salt, and more water if needed to get a thin consistency.
- Heat a non-stick flat pan and pour a ladle full of batter into the pan. Swirl the pan around to evenly spread the batter. Drizzle some cooking oil on the dosa and flip when the bottom layer is cooked.
- Cook on both sides for 4 to 5 minutes each and serve hot with chutney as breakfast or dinner.
Video
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Methi Leaves Instant Dosa ~ Methi Dosa
Indian style instant rice crepes with freshly chopped fenugreek leaves or methi made instantly without fermenting the batter. This dosa is loaded with methi flavors, spices, and coconut perfect for breakfast served with coconut chutney.
Ingredients
- 2 cups short grain white rice (dosa rice)
- 3 cups packed fresh methi leaves (without stem)
- ½ cup grated fresh coconut
- 3 dry red chilies
- 1 tablespoon grated jaggery (gud)
- 2 teaspoon coriander seeds
- 2 teaspoon cumin seeds
- 1 teaspoon tamarind pulp (or ¼ cup tamarind soaked water)
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- Cooking oil
- 1 ¼ cup water for grinding (¾ cup of more water if needed)
- 1 cup = 250 ml
Directions
- Step 1 Wash and soak the rice for 3 to 4 hours.
- Step 2 Pick the methi leaves and discard all the stems. Wash the leaves 3 or 4 times or till all the sand and mud is cleaned and the water looks clear. Finely chop the leaves and set aside.
- Step 3 In a grinder, add soaked and drained rice, ½ cup grated fresh coconut, 3 dry red chilies, 1 tablespoon grated jaggery (gud), 2 teaspoon coriander seeds, 2 teaspoon cumin seeds, 1 teaspoon tamarind pulp (or ¼ cup tamarind soaked water), and ½ teaspoon turmeric powder. Add around 1 cup of water (little more if needed) and grind to a smooth and fine batter. You can grind in two or three batches.
- Step 4 Remove the batter in a large bowl and add freshly chopped methi leaves, salt, and more water if needed to get a thin consistency.
- Step 5 Heat a non-stick flat pan and pour a ladle full of batter to the pan. Swirl the pan around to evenly spread the batter. Drizzle some cooking oil on the dosa and flip when bottom layer is cooked.
- Step 6 Cook on both sides for 4 to 5 minutes each and serve hot with chutney as breakfast or dinner.
