Fenugreek Seeds Yogurt Dosa

Challa Attu.

Fenugreek seeds are soaked in water for few hours and ground into paste. It is then mixed with rice flour and sour yogurt to form somewhat thick batter. The batter is poured onto hot pan into thin dosa and cooked until done. Serve fenugreek seeds dosa with sambar or with any chutney of your choice.
Makes: around 4 Servings of Fenugreek Seeds Yogurt Dosa.

Ingredients:

Rice Flour 1 and 1/4 Cups
Fenugreek Seeds 1/8 Cup
Sour Yogurt 1/2 Cup
Cumin Seeds a Pinch 1/4 tsp
Green Chiles 3 – 4
Salt to Taste
Oil as Required

Method of preparation:

Soak fenugreek seeds in water for around 4 – 5 hours.
Once soaked, grind the fenugreek seeds into paste adding enough water.
Remove stems, wash and roughly chop green chiles.
Grind green chiles with a pinch of salt into coarse paste using a grinder.

In a mixing bowl, mix together rice flour, ground fenugreek seeds paste, sour yogurt, cumin seeds, green chile paste, 2 cups of water and salt.
Add another half cup of water if necessary to make into somewhat thick batter. (consistency thicker than rava dosa batter).

Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon.
When pan gets hot, pour a ladle full of fenugreek seeds dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes small holes when batter hits the hot pan.
Try to fill up any big holes and form into around 6 inch diameter dosa.
Don’t spread the dosa with back of the ladle even if necessary.
Fry on low – medium flame till bottom side starts to turn golden brown.
Pour few drops of oil around the dosa and turn on other side.
Reduce the heat a bit and cook on this side for around half a minute before removing from heat.
Repeat the same with any remaining fenugreek seeds dosa batter.
Serve fenugreek seeds dosa with sambar or with any chutney of your choice.
Notes: Make a fresh batch of dosa batter when necessary. Don’t store the batter for later use.

Suggestions: Don’t make this recipe unless you have a decent sour yogurt at hand. If dosa is thick, add few tablespoons of water to batter. If dosa sticks to bottom of pan, add a tablespoon or so of rice flour to the batter.
Variations: Check other dosa varieties here.
Other Names: Fenugreek Seeds Yogurt Dosa, Challa Attu.

Chayote Dosa

Benguluru Vankaya Dosalu.

Chayote is ground into paste along with coconut and spices. It is then mixed with rice flour and into dosa batter. The dosa batter is then poured onto hot pan and roasted till dosa is cooked and crisp. Serve chayote dosa with sambar or with any chutney of your choice.
Makes: around 4 Chayote Dosa.

Ingredients:

Chayote 1/2 of Medium Size
Rice Flour 1/2 Cup
Grated Coconut 4 Tbsps
Whole Red Chiles 2 – 4
Cumin Seeds a Big Pinch
Salt to Taste
Oil as Required

Method of preparation:

Wash and roughly chop the chayote.
Break the red chiles into pieces.

Grind chopped chayote, coconut, broken red chiles and salt into smooth paste adding enough water.
In a mixing bowl, add rice flour, ground chayote mixture and salt.
Stir in enough water to make the batter little on a thicker side.

Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon.
When pan gets hot, pour a ladle full of chayote dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes small holes when batter hits the hot pan.
Try to fill up any big holes and form into around 7 inch diameter dosa.
Don’t spread the dosa with back of the ladle.

Fry on low – medium flame till bottom side starts to turn golden brown.
Pour few drops of oil around the dosa and turn on other side.
Reduce the heat a bit and cook on this side for around a minute before removing from heat.
Repeat the same with remaining chayote dosa batter.
Serve chayote dosa with sambar or with any chutney of your choice.
Notes: Make sure to get the consistency of the batter right.

Suggestions: If the dosa doesn’t come out of the pan, make sure dosa batter is not too thin. If dosa comes thick, make sure batter is not too thick, and adjust the batter consistency accordingly with water.
Variations: You can also add curry leaves or cilantro leaves in the batter if you wish.
Other Names: Chayote Dosa, Benguluru Vankaya Dosalu.