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.
Servings 14
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.