Red Rice -Methi/Fenugreek Seeds Dosa

Methi/Mentya/Fenugreek Seeds & Red Rice Dosa is a healthy breakfast dish. It can be served as a snack in the evening or for dinner. 

READY TO SERVE MENTYA DOSA WITH JAGGERY , CHUTNEY POWDER AND SAMBAR

Methi/Mentya/Fenugreek seeds are one of the healthy spice seeds. Red rice and methi seeds are used and prepared dosa. Some time back I read that, some one wanted to know about using red rice. Red rice is better than fully milled rice/polished rice. One should know that even boiled rice (Kocchakki/Kusulakki as we say), parboiled rice/half boiled rice are also called as red rice. One should not mistake this particular red rice is raw. (In South Canara (Udupi, Mangalore and Malnad in Karnataka), we call it as kempakki/Jeddakki.
Preparing dosa with red rice bit better than using fully polished rice. It is a healthy way I can say.
I have used this red rice and methi seeds to prepare this Methi/Fenugreek Seeds dosa.
Fenugreek seeds are healthy seeds. In northern side of India people use methi leaves or kasoori methi (dried methi leaves) for almost all curries. Methi not only helps to thicken the curry, it also adds health benefits to the food.
Methi/ Fenugeek seeds are known as Methi in Hindi and Bengali, Methi Dhane - Marati, Vendyam in Tamil. In Malayalam - Uluva, Menthulu in Telugu and Menthya or Mentye in Kannada.
Lets see some benefits of using Methi/Fenugreek Seeds in our diet.
Methi seeds are not only used in cooking, it is one of the best seed which has medicinal values. They are rich source of minerals, vitamins and contain nutritious values. They contain fair amount of soluble dietary fiber. They help to lower the bad cholesterol level. It helps to digest the food easily and help in solving constipation problems. It also helps to lower the rate of glucose absorption in the intestines and helps to regulate blood sugar levels. They are good for people who suffer from diabetic people. They are excellent source of minerals like copper, potassium, calcium, iron, zinc, manganese and magnesium. It also helps to control heart rate and blood pressure. Iron is essential for red blood cell production. Methi seeds are rich in many vital Vitamins like Vitamin B-6, Vitamin A, Vitamin-C and Folic acid.
Lets see the recipe now:

Ingredients :

Red Rice : 3 1/2  to 4 Cups
Methi/Fenugreek Seeds : 1/3 of the Cup .(Use the same cup or glass to measure).
Urid dal : 1 Teaspoon
Flatten/Beaten Rice : 2 Handful (thick/thin)
Salt : To taste
Water : Required
Oil: 2 to 3 tablespoons
Ghee : 2 Tablespoons (optional)

Method :

1. Wash and soak rice , methi seeds and urid dal for 3 to 4 hours.

2. Wash and soak flatten/beaten/awalakki in separate bowl.
3. Grind them with required water. (all the ingredients together).
4. Remove the dough from the grinder and leave it for fermentation. (Over night/ 5 to 6 hours).

5. Mix it well in the morning.
6. Keep a pan on the fire and heat. Sprinkle oil and clean it with a kitchen tissue.
7. Take a ladle full of dosa batter and spread it as circle. ( Spread a little. (small size is always better).

8. Sprinkle oil on the top and cook for 1 to 2 minutes. Turn the other side and cook for a minute.

9. Serve hot and soft Red Rice - Methi Dosa with the side dish you prepared.

10. Add little ghee on the hot dosa just before serving. Repeat the same with remaining dough.

You Can also Try these from the same dough.
You can also add jaggery to this dough and prepare sweet dosa or guli appa. You can add spices like grated ginger, cut onions, coriander leaves and little coconut and prepare Methi Dosa or Guli Appa/ gundponglu/ kuli appam/paddu

Note : 

The dough should ferment well to prepare soft dosas or dosa might turn sagi.(rubber pulling feel while eating). No need to add more urid dal. Even with out urid dal the dosa will be nice. Do not try to spread the dosa in bigger circle. Just drop the dough on the hot tava and leave it as it is or slightly press with out putting force.(with the spoon you drop dough). No need to add any cooking soda or any other substance.(Eno, baking powder etc).
Time : Soaking time 3 hours + Dough fermenting  6 hours + Cooking time 30 minutes.
Total time : Nearly 10 hours. 
Serves : 4 to 5