Menthe Dosa
A classic Karnataka breakfast, these soft and spongy dosas get their unique, slightly bitter flavor from fenugreek seeds. Perfectly porous, they are ideal for soaking up chutney and sambar.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Soak the Rice, Dal, and Fenugreek
- b.In a large bowl, combine the dosa rice, urad dal, and fenugreek seeds.
- c.Rinse the mixture under cool running water 3-4 times, or until the water runs clear.
- d.Add enough fresh water to cover the ingredients by at least 2 inches. Cover and let it soak for 6 to 8 hours.
- 2
Step 2
- a.Prepare Poha and Grind the Batter
- b.About 15 minutes before grinding, rinse the thick poha in a strainer and let it soak in just enough water to cover it. It will soften and absorb the water.
- c.Drain all the water from the soaked rice and dal mixture.
- d.Transfer the drained mixture and the soaked poha to a high-speed blender or a wet grinder.
- e.Add 1 cup of water and start grinding. Gradually add more water (up to another 1/2 cup) as needed to achieve a smooth, thick, and slightly grainy batter. The consistency should be pourable but not runny, similar to pancake batter.
- f.The grinding process should take about 10-15 minutes in a blender.
- 3
Step 3
- a.Ferment the Batter
- b.Pour the ground batter into a large, non-reactive container (like glass or stainless steel). Ensure the container is only filled halfway to allow room for the batter to rise.
- c.Cover the container with a lid (do not seal it tightly) and place it in a warm, draft-free place to ferment for 8 to 12 hours, or overnight.
- d.The batter is perfectly fermented when it has risen to nearly double its volume, appears frothy, and has a pleasant, slightly sour aroma.
- 4
Step 4
- a.Cook the Menthe Dosas
- b.Once fermented, add salt to the batter and mix gently with a ladle, being careful not to deflate the air bubbles too much.
- c.Heat a cast-iron or non-stick tawa (griddle) over medium heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
- d.Lightly grease the tawa with a few drops of oil and wipe with a paper towel or half an onion.
- e.Pour one ladleful of batter onto the center of the tawa. Do not spread it. Allow it to spread naturally into a thick, round dosa, about 5-6 inches in diameter.
- f.Drizzle about 1/2 teaspoon of oil around the edges and on top of the dosa.
- g.Cover with a lid and cook for 2-3 minutes on medium-low heat. The top surface will become porous and set, and the bottom will be golden brown.
- h.There is no need to flip this dosa, as the steam trapped by the lid cooks the top surface. However, you can flip and cook for 30 seconds if you prefer.
- i.Carefully remove the dosa from the tawa and repeat the process with the remaining batter.
- 5
Step 5
- a.Serve
- b.Serve the soft and spongy Menthe Dosas immediately with your favorite accompaniments like coconut chutney, red chili chutney, or vegetable sambar.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For best fermentation in colder climates, place the batter container inside a turned-off oven with the light on, or in an Instant Pot on the 'Yogurt' setting.
- 2The batter consistency is key. It should be thick enough to hold its shape but pourable. If too thin, the dosas will be flat; if too thick, they will be dense.
- 3Use a well-seasoned cast-iron tawa for the best flavor and texture.
- 4Do not over-mix the batter after fermentation, as this will knock out the air and result in dense dosas.
- 5The characteristic slightly bitter taste comes from fenugreek. If you are new to the flavor, you can reduce the fenugreek seeds to 1 tablespoon.
- 6Store leftover batter in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before making dosas.
Adapt it for your goals.
Add Vegetables
For a more nutritious version, add finely chopped onions, grated carrots, or chopped cilantro to the batter just before making the dosas.
Rice VariationRice Variation
You can use other short-grain rice varieties like Sona Masuri or Idli rice instead of Dosa rice.
Sweet VersionSweet Version
A sweet version can be made by adding grated jaggery and coconut to the batter. This is often served as an evening snack.
Why this is on our healthy list.
Aids Digestion and Gut Health
The fermentation process breaks down complex nutrients into simpler forms, making the dosa easy to digest. It also introduces beneficial probiotics that promote a healthy gut microbiome.
Helps Regulate Blood Sugar
Fenugreek seeds (Menthe) are rich in soluble fiber and compounds that can help slow down sugar absorption and improve insulin function, making this a favorable dish for managing blood sugar levels.
Good Source of Plant-Based Protein
The combination of urad dal and rice provides a complete protein profile with all essential amino acids, crucial for muscle building, repair, and overall body function.
Rich in Iron and B-Vitamins
Urad dal is a good source of iron, which is vital for preventing anemia. The fermentation process also increases the bioavailability of B-vitamins, particularly B12.
Frequently asked questions
A single Menthe Dosa contains approximately 220-250 calories. A serving of two dosas would be around 440-500 calories, excluding accompaniments like chutney or sambar.