Loading...
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
Soak the Grains and Lentils
Grind the Batter
Ferment the Batter
A quintessential Maharashtrian breakfast, this dish combines fluffy flattened rice with soft potatoes, sweet onions, and crunchy peanuts. It's a quick, wholesome, and savory meal, perfect for starting your day.
A tangy and refreshing Maharashtrian soup made from dried kokum fruit. This light digestif, with a perfect balance of sweet, sour, and spice, is often served with steamed rice or simply sipped on its own.
A classic Maharashtrian fish curry featuring tender pomfret in a tangy, spicy coconut gravy. The sourness from kokum perfectly balances the rich coconut and spices, making it a coastal delight.
A classic Mumbai street food! A fluffy, spicy omelette packed with onions, tomatoes, and chilies, tucked inside a soft, butter-toasted pav. The perfect quick breakfast or satisfying snack.
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.
This maharashtrian recipe takes 45 minutes to prepare and yields 4 servings. At 492.19 calories per serving with 12.57g of protein, it's a moderately challenging recipe perfect for breakfast or brunch.
Cook the Udid Methi Dosas
Mix in finely grated carrots, chopped onions, or coriander leaves into the batter just before making the dosas for added nutrition and flavor.
Replace half of the dosa rice with brown rice or millets like foxtail millet for a different texture and nutritional profile.
Add 1-2 chopped green chilies and a small piece of ginger while grinding the batter for a spicy kick.
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.
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.
Urad dal is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Both urad dal and fenugreek seeds contain iron, which is vital for producing red blood cells and preventing anemia, helping to maintain energy levels.
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.
Yes, it is very healthy. The combination of urad dal and rice provides a good balance of protein and carbohydrates. Fenugreek (methi) seeds are excellent for digestion and blood sugar regulation, and the fermentation process makes it easy to digest and good for gut health.
The bitterness comes from the fenugreek seeds. Ensure you are using the exact amount mentioned. If you are sensitive to the taste, you can reduce the quantity to 1 or 1.5 tablespoons. Adding a small piece of jaggery while grinding can also help balance the bitterness.
Fermentation depends on temperature. If your kitchen is cold, the batter won't rise. Place it in a warm spot, like inside a turned-off oven with the light on, or in an Instant Pot on the 'Yogurt' setting. Also, ensure your dal and rice were soaked for an adequate amount of time.
This particular dosa is traditionally soft and spongy. To make it crispier, you can spread the batter thinner and cook it on medium heat for a longer time without a lid. However, this will change its authentic texture.
The fermented batter can be stored in an airtight container in the refrigerator for up to 3 days. It might become more sour over time, which some people enjoy.