Tuesday, May 13, 2008

Cheese and Spring onion Dosa

Cheese and Spring onion Capsicum filled Methi dosa is yummy and stomach filling.
I Have used Methi/Fenugrik seeds, rice and a fistful of urid dal to prepare dosa dough.

Grated capsicum,, cut spring onions (Leaves only) grated cheese and some spices are spread after preparing dosa. It is nicely cooked and served with chutney or ketchup.
Lets see the recipe Now:
Methi dosa dough : 2 Cups
Thin cut capsicum : 1/2 Cup
Thin cut Spring Onion Leaves : 2 to 4 sticks.
Grated cheese : 1/2 Cup
Pepper powder : Very little
Coriander leaves : 2 to 3 Tablespoons
Salt : As required :
Method : 
1. Wash and cut capsicum into thin pieces. Wash and cut spring onion  leaves into thin and keep it aside.
2. Wash and cut green chilly (Optional) into very small pieces.
3. Grate cheese and keep it aside.
4. Keep a pan on the fire and heat. Sprinkle oil on the pan.
5. Take a ladle full of methi dosa dough and just put and spread a very little. (Let it be thick)

6. Now put some capsicum, coriander leaves and cheese on the top and sprinkle little pepper on the top.
7. Cover and cook dosa for 1 to 2 minutes (on low flame),

8. Put little oil on the top and turn the other side slowly and cook for 10 seconds.

9. Remove it from the pan and serve with the curry of your choice.

10. Repeat the same with remaining dough.
Note :
Do not press or spread the dough on the pan. Let it be thick. Add little butter on the top and then add vegetables and cheese. The aroma adds to the taste. Adding any vegetables are your choice.
Time : 20 Minutes
Serves : 2 to 3  (According to the serve.
Methi dosa dough preparation.
Soak 3 glasses of raw rice , 1/3 of methi seeds and a fistful of urid dal for 3 to 4 hours. Grind the ingredients and leave it for ferment. Next day morning or after 6 to 8 hours it starts to ferment and dosa turns soft adn fluffy.
Time : Soaking time : 4 hours, Grinding time 15 minutes and + Ferment time  :  5 to 6 hours.

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