Udid Methi Dosa
Crisp, golden dosas made with urad dal, rice, and fresh fenugreek leaves. The batter ferments into a lightly tangy base, while methi adds a gentle earthy flavor that pairs well with chutney and sambar.
For 8 servings
- prep · ~360 min
Soak the rice and dal.
1.Wash the urad dal well and soak it in enough water for 6 hours.2.Wash the rice well and soak it in enough water for 6 hours.3.Pick, wash, and drain the fenugreek leaves. - mix · ~15 min
Grind the batter.
1.Drain the soaked urad dal and rice.2.Grind the urad dal, rice, fenugreek leaves, green chili, ginger, and cumin seeds with water as needed.3.Make a smooth, pourable batter that is slightly thicker than regular dosa batter.4.Stir in the salt and mix well.TIPKeep the batter smooth but not watery, so the dosas spread easily and still turn crisp. - rest · ~480 min
Ferment the batter.
Cover the batter and leave it in a warm place for about 8 hours, or until lightly risen and airy with a mild sour aroma.
- prep · ~2 min
Get the batter ready to cook.
Stir the fermented batter gently. If needed, add a little water to reach a spreadable consistency.
- fry · ~16 min
Cook the dosas.
1.Heat a dosa tawa or flat pan over medium heat.2.Lightly grease the pan with a little oil.3.Pour a ladle of batter in the center and spread it into a thin circle.4.Drizzle a little oil around the edges and cook until the bottom turns golden and crisp.5.Flip if needed and cook the other side briefly.TIPIf the pan is too hot, the batter will not spread well. Lower the heat for a few seconds before pouring the next dosa. - serve
Serve the Udid Methi Dosa hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Grind the batter slightly thicker than plain dosa batter, since fresh methi releases moisture as it rests.
- 2If the batter does not ferment well, place it in a warm oven with the light on until lightly airy and tangy.
- 3Stir the fermented batter gently; overmixing knocks out the trapped air that helps the dosa cook lighter.
- 4Wipe the tawa with a lightly oiled cloth between dosas so the batter spreads evenly without sticking.
- 5If the batter grabs the ladle while spreading, the pan is too hot; cool it for a few seconds before the next dosa.
- 6Cook until the edges lift and the underside turns deep golden before flipping; many thin dosas need only one side cooked fully.
- 7Refrigerate leftover batter promptly and use within 2 days, as the methi can deepen the sourness quickly.
Adapt it for your goals.
Low-oil
Cook on a well-seasoned cast-iron or nonstick tawa with just a few drops of oil around the edges for a lighter dosa that still crisps up.
spicierSpicier
Increase the green chili or add a few crushed black peppercorns to the batter for a sharper heat that suits coconut chutney.
onion methiOnion-methi
Scatter very finely chopped onions over the spread batter for extra sweetness and texture, similar to an uthappam-style finish.
milletMillet
Replace part of the rice with little millet or foxtail millet for a nuttier flavor and a more wholesome variation.
Why this is on our healthy list.
Protein From Urad Dal
Urad dal adds plant protein and makes the dosa more sustaining than a rice-only batter.
Greens in the Batter
Fresh fenugreek leaves contribute leafy-green nutrients and an earthy flavor without needing a separate vegetable side.
Fermented and Lighter
Fermentation can make the batter easier to digest for many people while also improving flavor and texture.
Frequently asked questions
The batter may be too thin, under-fermented, or the pan may be too cool. Keep the batter slightly thick, cook on a properly heated tawa, and drizzle a little oil at the edges.
