Exceptionally Great Indian Fenugreek(Methi) Dosas

“I love dosas amongst the South Indian food that I enjoy! This is a unique one and caught my eye right off the Thursday magazine! I thought that this is a nice change from the usual Masala dosa. I hope you enjoy this Lakshmi Shankar recipe!”
48hrs 40mins

Ingredients Nutrition

  • 3 cups boiled rice, washed and soaked in water for at least 6 hours
  • 12 cup fenugreek seeds, washed and soaked in water for at least 6 hours (methi)
  • salt
  • 12 cup sesame seed oil


  1. Using water a little at a time, grind the soaked fenugreek seeds in your grinder until they are fluffy and smooth.
  2. Then grind the rice to a smooth paste making it a little watery.
  3. Mix both the rice paste and the fenugreek paste.
  4. Mix in salt nicely.
  5. Keep it outside on the kitchen countertop for at least 8 hours to ferment.
  6. Heat a tava (non-stick griddle) on medium flame until its hot.
  7. Smear it with 1/2 tsp oil.
  8. Add water, if necessary, to make the consistency lighter.
  9. Spread a ladleful of the batter on the tava in a circle.
  10. Pour 1/2 tsp oil over the dosa.
  11. Wait for a minute, then turn the dosa over and cook the other side until it is crispy and brownish.
  12. Serve hot with sambar and tomato chutney or onion chutney or corriander chutney{my personal favourite is the onion chutney}.
  13. For a variation, finely cut onions, green chillies and coriander leaves can be added as a topping for the dosa.
  14. Enjoy!

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