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10 April, 2016

FENUGREEK LEAVES UTTHAPPA/DOSAY – MENTHYA SOPPINA DOSAY

Posted in : BREAKFAST RECIPES on by : Divya Suresh

Made some twists in the basic dosay/dosa batter also by adding broken wheat and made variations in the proportions of the ingredients. So the batter is also different from the one which we make regularly. And on the top of it I used generous amount of fenugreek leaves. Since we make dosay/dosa using fenugreek seeds , I thought of adding fenugreek leaves also and it tasted awesome. So one more healthy, easy dosay/dosa added to the breakfast list.

 

 

 

          Ingredients : 

  • Fenugreek leaves/ menthya soppu/ Methi – I used 1 cup finely chopped leaves for 1 cup of batter

 

          For the dosay/dosa batter :

  • Rice – 1&1/2 cup (I used Sona Masoori )
  • Split black gram ( urad dal ) – 1/3 cup
  • Broken wheat ( dalia ) – 1/4 cup
  • Bengal gram – 2 tbsp
  • Beaten rice( poha ) – 2 tbsp ( I used red rice poha )
  • Fenugreek seeds – 1 tsp
  • Salt as needed
  • Oil to roast the dosay/dosa

 

         PROCEDURE :

  • Wash and soak everything in enough water for 5-6 hours
  • Grind to a fine paste adding salt and keep it covered for 6-8 hours for fermenting
  • Add chopped fenugreek leaves and make dosay/dosa, smear little oil and cook on both the sides
  • Serve with any chutney

 

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