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.
Fenugreek Seeds Idli
Menthi Ginjala Idly.
Fenugreek seeds are soaked in water for few hours and ground into paste. It is then mixed with idli batter and the batter is poured into idly molds and steamed till soft. Serve fenugreek seeds idli with coconut chutney or with any chutney of your choice.
Makes: around 4 Servings of Fenugreek Seeds Idli.
Ingredients:
Fenugreek Seeds 1/4 Cup
Idli Batter 1 1/2 Cups
Idli Rava (Coarsely Ground Parboiled Rice) 3 – 4 Tbsps
Salt to Taste
Ghee Few Drops
Method of preparation:
Soak fenugreek seeds in water for around 4 – 5 hours.
Once soaked, grind the fenugreek seeds into paste adding enough water.
In a mixing bowl, add idli batter, idli rava, ground fengreek seeds paste and salt.
Mix thoroughly and add water to the idli batter if necessary.
Leave the batter aside for atleast 15 minutes before using.
Grease 2 plates of idli moulds with few drops of ghee.
Pour few tablespoons of fenugreek seeds idli batter in each idli mould.
Place the idli stand inside a steamer.
Steam the idli for around 8 – 10 minutes.
Leave the idli outside for a minute or two to cool down.
Carefully remove the idli from idli mould with help of a spoon.
Serve fenugreek seeds idli with spicy idli powder or with coconut chutney.
Notes: Make sure idli is steamed well before removing from heat.
Suggestions: Adjust the amount of fenugreek seeds paste if necessary. Make sure idli batter is not too thick or not too thin. Adjust the batter with water if necessary.
Variations: Check other idli recipes here.
Other Names: Fenugreek Seeds Idli, Menthi Ginjala Idly.
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