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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