Menthe soppina dose recipe | How to make methi leaves dosa | Fenugreek leaves dosa | Menthe soppu dose
By Latha on August 16th, 2017
Menthe soppina dose or methi leaves dosa recipe explaiend with step by step pictures and a video. This tasty menthe dose or methi leaves dosa is prepared using rice, methi leaves, red chili, coriander leaves, cumin seeds, coconut, jaggery and tamarind. Menthe soppu dose is a very tasty and healthy dosa recipe.
If you are looking for more methi seeds recipes then do check menthe huli or fenugreek seeds rasam, menthe dose or fenugreek seeds dosa and menthe thambli or raita recipes. Or if you are loooking for some recipes using methi or fenugreek leaves then do check my menthe palle (methi dal), menthe soppina rice bath and menthe soppina parota (methi paratha) recipes.
This dosa can be prepared with different leaves like palak leaves, chagathe or thagathe leaves (senna tora), drumstick leaves, honnagane soppu (Alternanthera sessilis) and Vitamin soppu. These dosas are spicy and tasty. These dosas are generally served with home made butter.
You can find many breakfast recipes on our website. If you are looking for more dosa recipes then do check our neer dose, masala dose, heerekai dose or ridgegourd dosa, ragi dose, curd dosa, rava rotti or dose, benne dose, bele dose or dal dosa, set dose and whole wheat dosa or godhi doserecipes.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 5 hrs
Cooking time: 30 min
Serves: 2
Ingredients: (measuring cup used = 240ml)
- 1 cup dosa rice
- 1/2 bunch or 1.5 cup chopped methi leaves
- 1/2 cup grated coconut
- 2 tsp coriander seeds
- 1/2 tsp cumin seeds
- 2 red chillies
- A small marble sized tamarind
- 1 tsp jaggery (optional)
- Salt as per your taste
- 4 tsp cooking oil or ghee.
Instructions for making menthe soppina dose:
- To make menthe soppina dose or methi dosa first wash and soak the rice in water for at least 4-5 hours.
- Next clean, rinse and finely chop the methi or fenugreek leaves.
- After soaking the rice, drain the water and transfer it into a mixie jar. Next add in red chili, grated coconut, coriander seeds, cumin seeds, jaggery and tamarind. Use required water and grind until smooth.
- Transfer it to a container and add in salt.
- Add in finely chopped methi or fenugreek leaves.
- Give a quick mix. Add in required water. The batter should be little thinner than urad dal dosa batter.
- Heat the pan, smear the oil and prepare dose.
- Close the lid and cook it for 10 - 15 seconds. Next open the lid, drizzle some oil or ghee. Coconut oil tastes good.
- Flip the dosa and cook on the other side also. Serve it hot with butter and plain coconut chutney.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
I am Latha and I am very happy that you have visited our website. Lot of efforts have been put in creating each and every page on this website. If you like this recipe, kindly share it with your friends by clicking on the icons given below. Feel free to write to me at "kannadavegrecipes@gmail.com". Thank you so much and keep visiting!!