Udid Methi Dosa
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.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Soak the Grains and Lentils
- b.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.
- c.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.
- d.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
Step 2
- a.Grind the Batter
- b.Drain all the water from the soaked rice, dal, and methi mixture.
- c.Transfer the drained ingredients along with the soaked poha (and its water) to a wet grinder or a high-speed blender.
- d.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.
- e.The consistency should be similar to a thick pancake batter – easily pourable but not runny.
- 3
Step 3
- a.Ferment the Batter
- b.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.
- c.Add the salt and mix thoroughly with a clean hand for about a minute. The warmth and natural yeast from your hand aids fermentation.
- d.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.
- e.The batter is perfectly fermented when it has visibly risen, is full of tiny bubbles, and has a pleasant, tangy aroma.
- 4
Step 4
- a.Cook the Udid Methi Dosas
- b.Once fermented, gently stir the batter once or twice. Avoid over-mixing to retain the air pockets.
- c.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.
- d.Lightly grease the tawa with a few drops of oil and wipe with a paper towel or half an onion.
- e.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.
- f.Drizzle about 1/2 teaspoon of oil around the edges and a little on top.
- g.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.
- h.The bottom should be golden brown. This dosa is traditionally cooked on one side only. Fold it in half and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a softer texture, ensure the batter is slightly coarse, not perfectly smooth.
- 2The key to a good Udid Methi Dosa is proper fermentation. In colder weather, place the batter in a preheated (and turned off) oven or an Instant Pot on the 'Yogurt' setting.
- 3Do not over-mix the batter after fermentation, as this will deflate the air pockets. A gentle stir is all that's needed.
- 4Maintain a medium-low heat while cooking to ensure the dosa cooks through without burning, resulting in a soft, spongy texture.
- 5To balance the bitterness of methi, you can add a small piece of jaggery (about 1 teaspoon, grated) while grinding the batter.
Adapt it for your goals.
Add Vegetables
Mix in finely grated carrots, chopped onions, or coriander leaves into the batter just before making the dosas for added nutrition and flavor.
Grain VariationGrain Variation
Replace half of the dosa rice with brown rice or millets like foxtail millet for a different texture and nutritional profile.
Spicy VersionSpicy Version
Add 1-2 chopped green chilies and a small piece of ginger while grinding the batter for a spicy kick.
Why this is on our healthy list.
Aids in Blood Sugar Management
Fenugreek (Methi) seeds are well-known for their ability to improve insulin function and help regulate blood sugar levels, making this dosa a great choice for diabetics.
Promotes Gut Health
The fermentation process involved in making the batter increases the bioavailability of nutrients and introduces probiotics, which support a healthy gut microbiome and improve digestion.
Rich in Plant-Based Protein
Urad dal is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Good Source of Iron
Both urad dal and fenugreek seeds contain iron, which is vital for producing red blood cells and preventing anemia, helping to maintain energy levels.
Frequently asked questions
One Udid Methi Dosa contains approximately 150-180 calories, depending on the size and amount of oil used. This makes it a moderately caloric and filling breakfast option.