Menthia Dosa | Methi Dosa
Menthia Dosa is a dosa variety made using rice and methi seeds. This dosa has a slightly bitter taste but has a spongy texture because of the methi seeds.
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.