10 April, 2016
Fenugreek leaves pancake| menthya soppina Utthappa
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 this time and it tasted awesome. So one more healthy, easy dosay/dosa added to the breakfast list.
Some more dosay/dosa recipes on my blog ⇒ ragi masala dosay , instant wheat flour dosay , Kakatiya special dosay , fenugreek leaves dosay , dalia dosay , rave dosay , chakuli/sponge dosay , ragi dosay , healthy dosay , Potato dosay , chocolate dosay , rave adai dosay , masale dosay , lentils-Pulses masale dosay , mixed veggies Uttapa , vermicelli/shavige Uttapa , Red rice dosay , Set dosay , Plain dosay
You may also like to check ⇒ Pineapple chutney , Pineapple+bengal gram chutney , authentic kaayi chutney (with rice) , fresh coconut chutney (for dosay,Idly,rotti) , raw mango chutney , nellikayi mosaru chutney , menthya soppu chutney , nellikayi-pudina chutney , nellikayi-kottambari chutney , bettada nellikayi chutney , Guava chutney , hagalakayi chutney , mango-sprouted methi chutney , mint/Pudina chutney , almond/badami chutney , winter carrot chutney , carrot chutney , kadalebele chutney , Anjoora/anjeer chutney , sweet & green chutney
Ingredients : measuring cup used – 250 ml
- Fenugreek leaves/ menthya soppu/ Methi – I have put 1 cup finely chopped leaves for 1 cup of batter, Please adjust it according to your taste.
For the dosa/dosay 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, mix well and make dosay/dosa, smear little oil and cook on both the sides
- Serve with any chutney of your choice
