Methi Dosa(Menthe dosa)

This is a traditional recipe. I got it from my cousin Usha. These days we share a lot of recipes while chatting. She has got tremendous interest in cooking.I am getting a feel that here in US there are lot of people like me who love cooking. When I was in Bangalore, my colleagues hardly used to get any time for cooking. It may be because there the working hours(I mean working and traveling hours!!) were usually morning 8 to evening 8 and sometimes people used to work even after that.

So when last time Usha said she had invited a family for lunch and she prepared around 8-10 dishes, I was very surprised. Even I love doing that, but hardly got any such opportunities. In Bangalore I was too busy and used to feel exhausted due to heavy work and here, there is nobody whom we can invite. We know very few people here.

Here is the delicious recipe for methi dosa.

3 cups rice
1/2 cup urad dal
1/2 tea spn fenugreek seeds
1/2 tea spn baking soda
1 tea spn sugar

Soak rice, urad dal and fenugreek seeds for 3 – 4 hours. Grind it together to make the batter. Add sugar, soda towards the end of the day & keep overnight for fermentation.
Make dosas in the morning applying oil/ghee.
Serve hot with ginger chutney.

Serves : 5
Preparation time : 15min

12 thoughts on “Methi Dosa(Menthe dosa)”

  1. Hi Shilpa..I made these dosas today, added a little more methi.Came out crispy and your AR dosas ALWS do!Tkks for posting ..shall blog about all the dosas soon..thanks again.

  2. Shilpa,

    We do this at home. But we dont used urad daal in this dosa.
    I wish you try this nad u will definetly going to like this.
    Rice – 2 cup
    Fenugreek seeds – 1 tea spoon (as per requirement)
    Jeera – 1 tea spoon
    (wash properly and soak All three seperately.1 – 2 hours)
    Jeggry – as per taste (its better than suger – health wise)
    Coconut – 1/2 cup
    salt – as per taste

    Grind rice, fenugreek, jeera, coconut, jeggry together. you can add jeggry and coconut according to your taste. Don’t add to much water. Batter should be bit thick (coz methi polo should be bit thick) dont add salt. leave it over night.

    morning you have to add just salt. Mix well. pore nice oil on the tawa preferably ghee. and dont forget me to tell how was that.
    Hope you will enjoy

  3. Hi Shilpa,

    I had a question, do we need to soak rice,urad dal, methi seeds separately or together ?

    And needless to say, you have a amazing collection of recipes.
    I have tried a couple of them, they came out good.


    Shilpa: I soak them all together. But I have heard many people say they soak dal and rice separately as these two take different time for grinding.

  4. i am in research of as many types of dosas as possible.
    the list which i ve is
    mushti dosa
    udad- rice dosa
    masala dosa
    pan polo
    and doddakka
    if u know other than these dosas please mail me to my id.
    thanks and regards

    Shilpa: They all are already on the site.

  5. Hi SHilpa,I m staying in TAnzania nd same situation here.u ve lot of nice recipes, wil try this.btw, Aruna u dint include neer dosa rava dosa and onion dosa in ur list.and also cucumber and jackfruit dosa,

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