Menthya Dosa

Last couple of weeks are Dosas and Idlis weeks! My husband is working from home, so thought of making dosas, which he likes very much and which is not easily available here, unlike in Bangalore, every street they have darshinis or restaurants where they make dosas. And the dosa has taken different forms and different versions and one cannot imagine that, in how many ways dosa can be done!

But today I am going to write the most simple and the most original version of Menthya dosa, which my mom's makes fantastic. So here goes the recipe of Menthya dosa and mint chutney!

Ingredients:

2 cups Rice

1/2 cup Urad dal

1 fist full Thoor dal

5 Tbsp Fenugreek seeds(Methi seeds\Menthya)

Method:

Soak over night rice separately and urad dal,thoor dal and fenugreek seeds together in two different bowls in water. In the morning, drain all the water and if you are grinding in grinder first grind rice into a very smooth paste and then add urad dal, thoor dal and fenugreek seeds and grind smoothly.

Put into a bowl and set aside for fermentation, depending on weather, it might take 8-10 hours to ferment. Faster in summer and takes little long time in winter to ferment.

Once it fermented, you can see the batter would have raised, if you are not making dosas immediately put the batter in the refrigerator.

Now for this dosa, you always serve with chutney. Today I had made mint chutney, upon my husband's request.

So here goes the recipe for mint chutney.

Ingredients:

1/2 bunch of mint

1/2 bunch of coriander leaves

1/2 cup of coconut

3-4 green chillies(Or adjust acc to taste)

small lemon size tamarind soaked in water

1/4 tsp jaggery

salt to taste

1/4 tsp oil

1/4 tsp mustard seeds

1 red chilli(Optional)

few curry leaves

Method:

Wash and pluck the mint leaves and roughly chop the coriander leaves and grind it smoothly with coconut,extracted tamarind juice,green chillies,jaggery,salt. Put the chutney in a bowl. In a small pan heat oil and add mustard seeds and once it pop up, if you want you can add one red chilli and few curry leaves and add this to chutney.

Now take the Dosa batter from the refrigerator and add water if its too thick and make it into little thin consistency. Add salt and mix well. Heat the pan and put the dosa and spread it. You can see the edges are brown and turn to the other side and cook for few minutes and once its done serve hot with mint chutney and ghee and enjoy!