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Tuesday, March 9, 2010

Menthya/Menthe Dose

I have a special bonding with the state Karnataka, the sandalwood land where I grew up and spent most part of my life. I am partial towards its cuisine. My all time favorite dishes happen to be from that state and my closest friends happen to be Kannadigas. Though not pre planned, I strongly feel the urge to showcase this week, Karnataka breakfast dishes for the Jihva - Breakfast event. 
And therefore after cabbage dose, here are menthya doses. (I promise the next dishes will not be doses.) As the name suggests the dose batter contains menthye / fenugreek seeds in a little over dose than a regular dose batter and that difference counts. It makes these dosas taste fabulous with that fenugreeky aroma. Serve hot with chutney / palya /sambhar and your guests would be salivating for more.

Served on the plate - Menthya dose with peanut chutney

Ingredients to make dosas:
2 cups rice (long grain will do)
1/2 cup uraddal
4 tsp fenugreek (methi) seeds
1 Tbsp poha
2 tsp salt

Making Batter:
Take all the ingredients except salt in a container and wash them twice. Then soak them in water for a minimum of 3 - 4 hours. (The ingredients should be immersed in water through out the soaking period and so add more water while soaking.)
Throw away the water used to soak and grind the soaked rice - dal to a smooth batter adding as little water as needed. When you feel the ground batter between your fingers, it should be smooth and not coarse. Then add the salt to the batter and mix well. Allow it to ferment overnight.

Making dosas:
Heat a dosa pan and pour a ladle (about 1/4 cup) of batter onto it. Spread into a thin circle with the back of the ladle and pour 1/4 tsp of oil around the dosa. Let it cook on low - medium flame. When the bottom side is cooked and turns golden brown, flip the dosa with a spatula, spread again 1/4 tsp of oil around the dosa and let it cook for a few seconds. Remove the dosa when done.
Repeat the process with the remaining batter.

Tip: If dosa and idli batters wont ferment/raise during cold weather, leave the batter container covered, in an oven with the light on. And if the problem still persists, try this. Preheat the oven & turn it off, leave the light on and put the batter container. Also try to ferment for a little more time than you usually do. For example, if you grind usually during 6 pm try doing it by 1 pm.

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Priya (Yallapantula) Mitharwal said...

Suma, very nicely written. I have been very lazy to try dosa from scratch. I always prefer instant kinds. But, I guess after reading this, I have to try it out. I will let you know how it goes. Thanks.

Happy Cook said...

Wow that dosa indeed looks so so crispy delcious. I can never make sch delcious dosas.

Priya said...

Crispy dosa makes me hungry...absolutely healthy and prefect breakfastt..

simply.food said...

Lovely dosa and nice tip on fermenting the batter.My 1st time here .You have a nice blog.

Latha said...

I make dosa the same way too. Poha gives that crispness. I made dosa yesterday. Looks lovely.

Suma Gandlur said...

Hope they turn out good.

Happy cook,
Making dosas is not such a tricky thing. Smoothly ground, well fermented batter is the secret. Try them out.

Priya & Simply food,

I think poha gives the color as well.

AshKuku said...

Oh! that is so deliciously crisp & tempting.... My mom prepares them a lot..... Her dosas are very fluffy fluffy kind... She does not make them crisp..... I always loved what she prepared..... But this looks so delectably yummy!!!!! & the captures are the reason for it...... Real Good!!!!!


Deepa G Joshi said...

hey first time to your blog..awesome space..the dosa here looks so crispy and hence tasty..love the clicks too..


BangaloreBaker said...

Your dose is wow!! My mom's menthya dose always used to brown too much that it almost became black. She is diabetic so loves to put too much of menthya. BTW, I am hosting my first event which is on baking. Check it out if you are interested.