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 🙂
- 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
- 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
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
