Jul 4, 2011

Spicy Methi Dosa

Spicy Methi Dosa

Makes: 12 - 15 dosas

Please use same measuring cup to measure rice and urad dal.


For Dosa Batter:

2 cups (200 g) idli rice

1/2 cup (50 g) raw rice (pachari)

1 cup (100 g) urad dal

2 tablespoon (30 g) methi (fenugreek seeds / uluva)

6 dried red chillies

1 teaspoon peppercorns

1/2 teaspoon turmeric powder

Salt to taste ( approximately 1/2 teaspoon )

Ghee / oil for frying

Water for grinding

For Dosa Batter:

Wash and soak idli rice and raw rice together for 6 hours.

Wash and soak urad dal and methi for 6 hours. Add dried red chillies and peppercorns along with methi.

Grind rice and urad dal - methi seeds (urad dal, methi seeds, dried red chillies & peppercorns) separately to a very fine paste. Add 1/4 cup water while grinding. Transfer urad dal - methi paste and rice paste in a big bowl, add 1/2 teaspoon salt, 1/2 teaspoon turmeric powder, mix the paste well and keep aside to ferment for 6 - 7 hours or overnight. Batter should be of dropping consistency.

Final Preparation:

Heat a heavy - bottomed wrought iron griddle or non stick dosa pan on a medium heat.

Grease with little oil / ghee.

Make the dosa by placing a ladleful ( approximately 120 ml ) of batter on the centre. Spread evenly by circular rotations using the base of the ladle, starting from the centre and progressing outwards. Sprinkle a few drops of ghee / oil. Cook for 2 - 3 minutes. Turn the other side and cook till golden color (The underside should be golden brown in color).

When ready, carefully remove with the help of a thin spatula. Serve hot with Coconut chutney /Sambar / Tomato sauce / Tomato chutney.

Tomato Chutney

Serves: 3


3 onions, roughly chopped
10 cloves garlic, chopped
1/2 teaspoon red chilli powder
2 pinches turmeric powder
1/2 teaspoon salt ( or to taste )
2 tomatoes, roughly chopped
2 teaspoon oil


Heat oil in a pan. Add chopped onions and garlic. Fry till pink in color.

Add red chilli powder and turmeric powder. Saute on a low heat for 2 minutes.

Add chopped tomatoes and salt. Mix well and fry for 2 - 3 minutes. Do not add water.

Cover with a lid and cook on a low heat for 10 minutes until tomato - onion mixture thickens. Switch off the heat and keep aside for cooling.

Transfer this mixture to a mixer bowl and blend till smooth. Do not add water. Serve as a side dish with Spicy methi dosa.

Seasoning ( optional ):

Heat 1 teaspoon oil in a pan. Add 1/2 teaspoon mustard seeds. When they begin to crackle, add 3 curry leaves. Saute for 1 minute and pour the seasoning over tomato chutney.

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