Menthya Soppina Dosa | Methi Leaves Dosa | Dosa Recipes

Delicious and healthy, menthya soppina dosa or methi leaves dosa
04/26/2018 10:18:23 PM vindhyadesai

Menthya Soppina Dosa

Finding ways to make dosas is one of my favourite activities in cooking. Dosas are delicious any day be it neer dosa, hotel style rava dosa or the ever favourite masala dosa. If you can incorporate leafy veg like menthya soppu/methi/fenugreek leaves to make menthya soppina dosa then kids will love it.
Menthya soppina dosa is also rich in protein with toor dal and urad dal. Rice provides the body and the all the masalas are added while grinding the batter giving it a super tasty flavour. Finely chopped methi leaves are then added and dosas are made. Menthya dosa tastes best with only a dollop of ghee. Some chutney on the side can also be served.

Make this menthya soppina dosa for Sunday breakfast and your family will love them. Try more methi recipes methi malai paneer, menthya soppina bhaat, methi matar pulao. Try more dosa recipes khaali dosa, set dosa etc. More breakfast recipes from FOI 🙂

Menthya Soppina Dosa | Methi Leaves Dosa | Dosa Recipes
 
Prep time
Cook time
Total time
 
Delicious and healthy, menthya soppina dosa or methi leaves dosa
Author:
Recipe type: Breakfast
Cuisine: Indian
Serves: 8-10 dosas
Ingredients
  • 1 Cup chopped menthya/methi/fenugreek leaves
  • ¾ Cup idli rice
  • 1 Tbsp uddina bele/urad dal/black gram dal
  • 1 Tbsp togari bele/toor dal/pigeon pea lentils
  • ½ Cup avalakki/poha/rice flakes
  • 12-14 menthya/methi/fenugreek seeds
  • 1" piece grated ginger
  • ½ Tsp turmeric
  • 1 Tsp tamarind
  • ½ Tbsp grated jaggery
  • 1-2 broken red chilli
  • ½ Tbsp kottambri beeja/dhania/coriander seeds
  • 1 Tsp jeera/cumin
Method
  1. Take the rice in a vessel/bowl
  2. Wash the rice 2-3 times
  3. In another small bowl, take the dals
  4. Wash the dals 2-3 times as well
  5. Add enough water to soak the rice and add avalakki/poha/rice flakes into it
  6. Throw in a few menthya/methi/fenugreek seeds into the washed dals and add enough water to soak
  7. Set aside both bowls to soak for 4-6 hours
  8. Gather masala ingredients, dhania, jeera, jaggery and broken red chilli
  9. After the rice and dals have soaked, add masala ingredients to a mixer jar and grind them to a coarse powder
  10. To the same jar, add soaked dals (drain water) and grind into a paste
  11. Add tamarind paste and grind again, set aside
  12. In the big jar, add drained soaked rice
  13. Add salt to taste and grind into a thick batter
  14. Pour masala batter into rice batter and pulse/mix well
  15. Pour this batter into a bowl
  16. The consistency of batter should be thick
  17. Set it aside for fermentation for few hours (3-4 hours)
  18. Next, chop methi/fenugreek leaves and add to batter
  19. Add some grated ginger and sprinkle turmeric powder
  20. Mix the batter well but do not overmix it
  21. Make dosas by spreading a ladleful onto a tawa
  22. Cover and cook
  23. Once underside turns golden, flip and cook
  24. Serve hot with some ghee and chutney
Notes
You can skip the chillies if you want, especially if serving kids

This batter does not require overnight fermentation

These dosas are not thin, but slightly soft and thick

Prep time does not include soaking and fermentation time

Menthya Soppina Dosa Stepwise:
Take the rice in a vessel/bowl
Wash the rice 2-3 times
In another small bowl, take the dals
Wash the dals 2-3 times as well
Add enough water to soak the rice and add avalakki/poha/rice flakes into it
Throw in a few menthya/methi/fenugreek seeds into the washed dals and add enough water to soak
Set aside both bowls to soak for 4-6 hours
Gather masala ingredients, dhania, jeera, jaggery and broken red chilli
After the rice and dals have soaked, add masala ingredients to a mixer jar and grind them to a coarse powder
To the same jar, add soaked dals (drain water) and grind into a paste
Add tamarind paste and grind again, set aside
In the big jar, add drained soaked rice
Add salt to taste and grind into a thick batter
Pour masala batter into rice batter and pulse/mix well
 
Pour this batter into a bowl
The consistency of batter should be thick
Set it aside for fermentation for few hours (3-4 hours)
Next, chop methi/fenugreek leaves and add to batter
Add some grated ginger and sprinkle turmeric powder
Mix the batter well but do not overmix it
Make dosas by spreading a ladleful onto a tawa
Cover and cook
Once underside turns golden, flip and cook
Serve hot with some ghee and chutney

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