Menthia Dosa is a variety of dosa made using rice and methi seeds. This dosa has a slightly bitter taste but has a spongy texture and makes for a great breakfast.
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Methi Dosa
Methi dosa or Menthia Dosa is a variety of dosa we prepare in our home frequently. It is a soft and spongy dosa with a faint bitter taste, thanks to the addition of methi seeds.
It is a dosa variety popular in South Indian homes and definitely not found in the menus of restaurants. This recipe has its origin in Udupi, like most dosa varieties. In Tamilnadu, it is called Vendhaya dosai
Fenugreek seeds provide immense health benefits that aid in digestion. This dosa is great for nursing mothers as methi seeds aid in lactation.
Its the best dosa to make after a long week of travel and you just want food to help your stomach settle.
Ingredients for Menthia Dosa
Rice – You may use normal rice/ sona masoori rice, dosa rice or parboiled rice for the recipe. If you are using a baking cup measurement, take 2 cups of rice and wash it until clear. You can use any cup measurement depending on the number of people in your household.
Menthia / Methi seeds / Fenugreek seeds – take 2-3 tablespoons or even up to 1/4 cup. I have tested with 2 tablespoons up to 1/4 cup and I can assure you that the dosa does not get bitter.
How to make Menthia Dosa
Take two cups or 500g of rice in a container and wash the rice until the water is clear. Fill the container of washed rice with drinking water until you have up to 1 inch above the level of rice. Cover and keep aside for a minimum of 4 hours or a maximum of 8 hours.
Take 3 tablespoons of methi seeds or even up to 1/4 cup. Rinse the methi once and add it to a bowl with enough water for the methi to expand. Soak the methi separately from the rice for a minimum of 4 hours and a maximum of 8 hours.
In case the soaking exceeds the 8 hour limit, just make sure to rinse the rice and methi seeds in water again before grinding it.
Grinding the methi dosa batter
Grinder
If you are using a grinder, firstly wash the grinding once with water to remove any dust when stored.
Drain out some water from the soaked rice and keep aside.
Switch on the grinder and let the stones roll. Add the bowl of water+methi seeds into the grinder. Follow it up with the soaked rice and water. Allow the machine to do the magic and watch the batter start to get fluffy as time passes. You have to make sure that all the rice and methi seeds get ground well by scraping down the sides periodically.
It should take less than 15 minutes for the batter to grind. The result of the wet grinder batter will lead to a fluffy and light batter. Scoop out the batter and place it in a large container with a lid. Cover and allow to ferment overnight or until you see bubbles on top.
Mixer
If you are using the mixer, add the methi seeds and water along with the soaked rice. Use cold water instead of the soaked water – this will help in creating a fluffy batter similar to what you get when using a wet grinder.
You can do the grinding in batches until all the rice is ground. Once done, transfer the batter to a container and mix well.
Cover the container and allow the methi dosa batter to ferment.
Making the Methi Dosas
Once the batter has fermented, give the batter a good mix and bring it to a pourable consistency by adding a little water. It has to be as thin as a dosa batter.
To a hot griddle on a medium – low flame, pour a ladle of batter and spread it gently without spreading it too thin. As the batter cooks, you will see small craters appear in the dosa.
Close the dosa with a lid to steam cook it for 20- 30 seconds. Gently, with the help of a dosa turner, lift the sides of the dosa and move slowly to the center.
Now, drizzle some oil on the sides and allow it to cook for another 10-15 seconds.
Remove the dosa from the tawa and serve. It’s best to eat Menthia dosa hot with a chutney of your choice.
Serving Suggestions
Methi Dosa goes great with any kind of chutney or even just with some ghee on the side.
Check out this Red Coconut Chutney recipe
Shelf Life and Storage
Methi dosa batter can be stored in the fridge for a couple of days only. After that, it may get a little sticky and will not look appetizing.
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Recipe
Menthia Dosa | Methi Dosa
Ingredients
- 2 cups Rice
- 1/4 cup Methi seeds
- 1 tsp Rock Salt
- Cooking Oil for frying dosas
Instructions
- Take 2 cups of rice in a bowl, rinse it out until the water is clear. Once done, add water to soak the rice. There must be 1 inch of water above the rice.
- In a separate bowl, add methi seeds. Add enough water to soak them.
- Soak both of them separately for a minimum of 4 hours and a mzaximum of 8 hours.
- Once soaked, add the soaked methi seeds along with the water to a grinder or mixer. Keep it grinding until the methi seeds fluff up during the grinding process.
- Next add the soaked rice with a little water. Use cold water to grind the rice and methi together.
- Transfer the batter to a separate container, add rock salt and mix with you hand.
- Allow it to ferment for 6-8 hours until you see tiny bubbles on top.
- Add some water to thin down the batter and you can now make your Methi dosas.
- Pour a large ladle of Methi Dosa batter and gently spread it on a preheated tawa. You will see small holes appear in the dosa. Place a lid on top of the dosa and allow it to steam cook. You will not need to cook on both sides since you are steaming cooking.
- Drizzle some cooking oil around the dosa and cook without the lid for thirty seconds. Remove from the tawa and serve with a chutney of your choice.
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