Exceptionally Great Indian Fenugreek(Methi) Dosas

1. 1

   Using water a little at a time, grind the soaked fenugreek seeds in your grinder until they are fluffy and smooth.

2. 2

   Then grind the rice to a smooth paste making it a little watery.

3. 3

   Mix both the rice paste and the fenugreek paste.

4. 4

   Mix in salt nicely.

5. 5

   Keep it outside on the kitchen countertop for at least 8 hours to ferment.

6. 6

   Heat a tava (non-stick griddle) on medium flame until its hot.

7. 7

   Smear it with 1/2 tsp oil.

8. 8

   Add water, if necessary, to make the consistency lighter.

9. 9

   Spread a ladleful of the batter on the tava in a circle.

10. 10

    Pour 1/2 tsp oil over the dosa.

11. 11

    Wait for a minute, then turn the dosa over and cook the other side until it is crispy and brownish.

12. 12

    Serve hot with sambar and tomato chutney or onion chutney or corriander chutney{my personal favourite is the onion chutney}.

13. 13

    For a variation, finely cut onions, green chillies and coriander leaves can be added as a topping for the dosa.

14. 14

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.