Dry fenugreek leaves or kasuri methi is something that I have never associated much with south Indian cooking. It just seems that every time I reach for the kasuri methi I am planning to make something like this methi thepla or some of the numerous kinds of north Indian curry that uses kasuri methi. On the other hand the use of methi seeds is far more common in south Indian cooking and these seeds make their way into everything from dosai to sambar.
The other day when dosai was on the menu, I decided to try the dosai with a twist. In this instance using kasuri methi instead of the traditional methi seeds. Made this dosai with brown rice, steel cut oats and split mung bean for a change and the flavor component came from ginger, green chilies and kasuri methi. In my book this one turned out just right, the kasuri methi added a very interesting flavor to the dosai. This dosai is definitely going to become a regular in my kitchen :)
Click here for a printable view of this recipe
Ingredients and Method to make Oat dosai with Methi Leaves
1 cup brown rice (can be substituted with white rice)
1 cup steel cut oats
1/2 cup mung bean lentil (mung dhal)
1 inch ginger
4 Thai or Indian variety green chilies (or to taste)
salt to taste
2 tbsp dry methi leaves (Kasuri methi/ dry fenugreek leaves) soaked in 2 to 3 tbsp water for about 10 minutes
a little sesame oil to cook the dosai
Soak the first three ingredients together in sufficient water for 5 hours.
Grind in batches along with ginger and green chilies in a blender/ mixer to a smooth batter of pouring consistency. When in doubt err on the side of a thicker batter, you can always add a little water later on to get the right consistency.
Add salt to taste to the batter and mix well.
Soak kasuri methi leaves in very little water (just 2 to 3 tbsp of water) for about 10 minutes.
The copyright of this content belongs to Veginspirations.com
Add soaked kasuri methi leaves + water to the batter and mix well. (This dosai does not require any fermentation so you can make dosai with the batter immediately)
Heat a flat pan/ griddle/ tawa. Pour a little batter in the center and quickly spread into a thin circle. Pour a few drops of sesame oil around the circumference of the dosai. Allow it to cook, when the lower side turns golden brown, flip over and cook the other side until it gets small golden brown spots.
Remove and serve hot with chutney of choice/ sambar or molaga podi (spice powder)
Refrigerate unused portion of batter and use within a few days for best freshness.
The other day when dosai was on the menu, I decided to try the dosai with a twist. In this instance using kasuri methi instead of the traditional methi seeds. Made this dosai with brown rice, steel cut oats and split mung bean for a change and the flavor component came from ginger, green chilies and kasuri methi. In my book this one turned out just right, the kasuri methi added a very interesting flavor to the dosai. This dosai is definitely going to become a regular in my kitchen :)
Click here for a printable view of this recipe
Ingredients and Method to make Oat dosai with Methi Leaves
1 cup brown rice (can be substituted with white rice)
1 cup steel cut oats
1/2 cup mung bean lentil (mung dhal)
1 inch ginger
4 Thai or Indian variety green chilies (or to taste)
salt to taste
2 tbsp dry methi leaves (Kasuri methi/ dry fenugreek leaves) soaked in 2 to 3 tbsp water for about 10 minutes
a little sesame oil to cook the dosai
Soak the first three ingredients together in sufficient water for 5 hours.
Grind in batches along with ginger and green chilies in a blender/ mixer to a smooth batter of pouring consistency. When in doubt err on the side of a thicker batter, you can always add a little water later on to get the right consistency.
Add salt to taste to the batter and mix well.
Soak kasuri methi leaves in very little water (just 2 to 3 tbsp of water) for about 10 minutes.
The copyright of this content belongs to Veginspirations.com
Add soaked kasuri methi leaves + water to the batter and mix well. (This dosai does not require any fermentation so you can make dosai with the batter immediately)
Heat a flat pan/ griddle/ tawa. Pour a little batter in the center and quickly spread into a thin circle. Pour a few drops of sesame oil around the circumference of the dosai. Allow it to cook, when the lower side turns golden brown, flip over and cook the other side until it gets small golden brown spots.
Remove and serve hot with chutney of choice/ sambar or molaga podi (spice powder)
Refrigerate unused portion of batter and use within a few days for best freshness.
