A soft, spongy, and slightly bitter dosa from Maharashtrian and Konkani cuisine. The unique flavor comes from fenugreek seeds, making it a healthy and delicious breakfast. Pairs perfectly with coconut chutney.
Prep20 min
Cook25 min
Soak360 min
Ferment480 min
Servings4
Serving size: 1 serving
492cal
13gprotein
77gcarbs
Ingredients
1.5 cup Dosa Rice (Parboiled rice can also be used)
0.5 cup Urad Dal (Skinned black gram lentils)
2 tbsp Methi Seeds (Fenugreek seeds)
0.25 cup Thick Poha (Thick variety of flattened rice)
1 tsp Salt (Adjust to taste)
4 tbsp Vegetable Oil (For cooking the dosas)
1.5 cup Water (For grinding, plus more for soaking)
Instructions
1
Soak the Grains and Lentils
In a large bowl, combine the dosa rice, urad dal, and methi seeds. Rinse them under running water 3-4 times until the water runs clear.
A staple in Maharashtrian homes, this is the classic way to cook fluffy, non-sticky parboiled rice. Each grain remains separate, making it the perfect companion for dal, amti, or any flavorful curry.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
About Udid Methi Dosa, Ukda Tandul and Mango Pickle
Crispy Udid Methi Dosa with wholesome Ukde Tandul & tangy pickle. Gut-friendly & energy-giving, perfect for any time!
This goan dish is perfect for lunch. With 911.69 calories and 20.020000000000003g of protein per serving, it's a nutritious choice for your meal plan.
15gfat
Add enough fresh water to cover the ingredients by at least 2 inches. Let them soak for a minimum of 6 to 8 hours, or overnight.
About 30 minutes before you plan to grind, rinse the thick poha and soak it in a separate small bowl with just enough water to submerge it.
2
Grind the Batter
Drain all the water from the soaked rice, dal, and methi mixture.
Transfer the drained ingredients along with the soaked poha (and its water) to a wet grinder or a high-speed blender.
Add 1 cup of fresh water and begin grinding. Gradually add the remaining 1/2 cup of water as needed to achieve a smooth, yet slightly grainy, thick batter.
The consistency should be similar to a thick pancake batter – easily pourable but not runny.
3
Ferment the Batter
Pour the ground batter into a large, non-reactive container (like steel or glass), filling it no more than halfway to allow space for it to rise.
Add the salt and mix thoroughly with a clean hand for about a minute. The warmth and natural yeast from your hand aids fermentation.
Cover the container with a lid (do not seal it tightly) and place it in a warm, draft-free spot for 8 to 12 hours.
The batter is perfectly fermented when it has visibly risen, is full of tiny bubbles, and has a pleasant, tangy aroma.
4
Cook the Udid Methi Dosas
Once fermented, gently stir the batter once or twice. Avoid over-mixing to retain the air pockets.
Heat a non-stick or cast-iron tawa (skillet) over medium heat. Test the heat by sprinkling a few drops of water; they should sizzle and evaporate immediately.
Lightly grease the tawa with a few drops of oil and wipe with a paper towel or half an onion.
Pour a ladleful of batter onto the center of the tawa. Spread it gently in a circular motion to form a dosa that is about 6-7 inches in diameter. Keep it slightly thicker than a regular dosa.
Drizzle about 1/2 teaspoon of oil around the edges and a little on top.
Cover with a lid and cook on medium-low heat for 2-3 minutes. The top surface will appear cooked and set, and you'll see small pores.
The bottom should be golden brown. This dosa is traditionally cooked on one side only. Fold it in half and serve immediately.
4
Serving size: 1 serving
339cal
7gprotein
71gcarbs
1gfat
Ingredients
2 cup Parboiled Rice (Known as Ukda Tandul in Marathi. Any medium or long-grain variety works.)
4 cup Water (For pressure cooking. Use 5 cups for an open pot.)
1 tsp Salt (Adjust to taste.)
1 tsp Ghee (Optional, but recommended for flavor and to prevent sticking.)
Instructions
1
Rinse and Soak the Rice
Place the parboiled rice in a large bowl. Rinse it under cold running water 3-4 times, gently rubbing the grains with your fingers, until the water runs mostly clear.
Drain the water completely. Add enough fresh water to cover the rice by at least an inch and let it soak for a minimum of 30 minutes. This step is crucial for fluffy rice.
After soaking, drain all the water from the rice using a fine-mesh sieve.
2
Pressure Cook the Rice
Transfer the drained, soaked rice into a 3-liter or larger pressure cooker.
Add 4 cups of fresh water, 1 tsp of salt, and the optional 1 tsp of ghee.
Give it a gentle stir to combine the ingredients.
Secure the lid of the pressure cooker and place it on the stove over medium-high heat. Cook for 2 whistles.
3
Rest and Fluff
After the second whistle, turn off the heat completely. Do not try to open the cooker.
Allow the pressure to release naturally. This will take about 10-15 minutes. This resting period allows the rice to steam perfectly.
Once the pressure has fully subsided, carefully open the lid.
Use a fork to gently fluff the rice from the sides. This separates the grains without breaking them.
4
Serve
Let the rice sit for another 2-3 minutes before serving.
Serve the hot Ukda Tandul with your favorite Maharashtrian dishes like Varan (dal), Amti, or any vegetable curry.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
