Fenugreek Seeds 5 tbsps
Rice Flour 6-8 cups
Plain Yogurt 2-3 cups
Red Onion 1
Green Chillies 2
Salt to taste
Method of preparation:
Peel and finely chop red onion.
Remove stems, wash and chop green chiles.
Soak fenugreek seeds in water for 3-4 hrs.
Once fenugreek seeds are soft from inside, grind them into smooth paste adding little water.
In a mixing bowl, add rice flour, yogurt, fenugreek seeds paste and salt.
Whisk all ingredients thoroughly adding least amount of water required to make it into smooth and somewhat thick paste.
Cover and leave it overnight (or abt. 5 hrs) to ferment.
Heat a flat non-stick pan on medium-high heat.
When the pan gets very hot, take a ladle full of fermented dosa batter and pour from few inches above onto the hot pan.
Don’t spread with the ladle, add a tsp of oil around the freely formed dosa.
Then add a handful of chopped onions and few chillies on top of dosa.
Once the bottom seems to turn golden brown, turn on the other side.
Leave for few seconds on the other side to cook a little and remove onto serving plate.
Repeat the process until all the dosa batter is finished.
Serve the methi dosa hot with any chutyney.
Notes: Methi seeds dosa (menthi atlu) is supposed to be soft and thick. It turns bitter if crisped. If dosa seems to break, or is too thick, add little rice flour or adjust water quantity.