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.
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.
Menthi Kura Tapala Rotti.
Fresh fenugreek leaves are boiled in water for few seconds and rice flour is added to it to form a soft dough. The freshly prepared dough is spread on flat pan into thick rotti and fried till its golden brown on both sides. Serve fenugreek leaves rotti with simple garlic pickle or with any chutney or pickle of your choice.
Makes: 1 8-inch Fenugreek Leaves Rotti
Rice Flour 1/2 Cup
Fenugreek Leaves 1 Cup Packed
Green Chiles 1
Cumin Seeds 1/8 tsp
Salt to taste
Oil 1 tsp
Method of preparation:
Wash fenugreek leaves with water and keep aside.
Remove stem, wash and finely chop the green chile.
Bring to boil half a cup of water in a sauce pot, add salt, green chile and fenugreek leaves.
Boil for around half a minute and remove from heat.
Add cumin seeds and rice flour to the sauce pot and mix well.
Add little more water or rice flour if necessary to make a soft dough ball.
Heat a flat pan on medium heat.
When pan gets little warm, grease the pan with few drops of oil and place the dough ball on the flat pan.
Press the dough and spread it with help of wet fingers into thick rotti (around 8 inch diameter).
Pour a tsp of oil on top of the roti.
Cook for a minute or two until the bottom side turns light golden brown.
Turn on the other side and cook covered for a minute or two.
Uncover, turn again and cook for couple more seconds to crisp up the bottom.
Remove rotti from heat and repeat the same with remaining portion(s).
Serve fenugreek leaves rotti with simple garlic pickle or with any chutney or pickle of your choice.
Notes: Make sure to cook the roti well.
Suggestions: If the rotti is still sticky inside, put it back on heat and cook on low flame till little crisp and well cooked .
Variations: Rice Flour Yogurt Rotti, Spicy tapala Roti etc…
Other Names: Fenugreek Leaves Rotti, Menthi Kura Tapala Rotti.
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