Mentya (Fenugreek seeds) Guli appa (Sweet + Khara)

Fenugreek seeds are known as Mentya in Kannada Language, methi in Hindi, vendyam in Tamil. It is strongly aromatic and popular spices and widely used. It is recognised for cullnary as well as for medicinal properties. Traditionally fenugreek seeds are being used to cure digestive problems. Fenugreek seeds are rich source of minerals, vitamins and phytonutrients. These seeds are a very good source of soluble dietary fibre. if used regularly fenugreek seeds may help control cholesterol. as well as high blood sugar levels in diabetics. Fenugreek seeds also help the nursing mothers.
Here is a recipe of Fenugreek seeds guliappa, a traditionally done snack which is also known as Gundu ponglu, Paddu or Kuli appam. We use a special pan to prepare guli appa, It looks as a small ball you can say. Its round, soft and fluffy. Sweet and Khara (spicy) , two varieties of guliappas can be prepared. Guli appas can be eaten for break fast, as snack or for dinner too. I am sure all age group will definitely like it.

Things needed:
Besic dough
Fenugreek seeds :1/3 of the cup. ( what ever the measurement you use)
Raw Rice : 3 cups.
Urd Dal : 1 Table spoon ( or first ful)
Salt : to taste.
Water: required.
Oil: 1/2 Cup
Method :
1. Wash and soak raw rice and Fenugreek seeds together for 3 to 4 hours.
2. Grind them together till paste. The consistency should be like dosa dough consistency.
3. Add salt and leave it ferment. (over night).

Sweet Version 
Things Needed :
Already ground dough : 2 Cups
Jaggery : 3 to 4 Table spoons. (1/2 cup)
Tender coconut flesh : 1/2 cup

Method : 
1. Grind or cut tender coconut into small pieces.
2. Powder jaggery .
3. Now add jaggery and ground coconut to the Guli appa dough and mix it well.
4. Keep a Guli appa pan on the fire. Heat and put little oil to all the moulds.
5. Take a spoon of dough and fill all the moulds by filling them with the dough.
6. Cover the lid and cook on medium and on slow flame.
7. Now sprinkle oil to all the guliappas and turn them and cook on other side of the appa.
8. Cook for 1 minute and remove the guli appas from the pan.
9. Repeat the same with the remaining dough and prepare guli appa.
10. Serve them hot with little ghee on the top and the chutney you have prepared.

Khara (spicy) Version.
Things needed :
Guli appa dough : 2 Cups.
Green chilly : 2
Ginger : 1 Table spoon
Coriander leaves : 2 to 3 Table spoons.
Tender coconut flesh: 1/2 cup.

Method :
1. Wash and cut green chilly, coriander leaves and curry leaves into small. Grate ginger.
2. Grind tender coconut flesh and add it to the dough.
3. Now add grated ginger, coriader leaves, curry leaves and cut green chilly and mix i
4. Keep guli appa pan and heat. Put oil and put guli appa dough to each mould with the help of the spoon. Put little oil on the each guli appa and cover the lid and cook for 2 minutes.
5. Now cook the other side of the guli appa for a minute and remove from the pan.
Serve Hot and Sweet Guli appas with the chutney you have prepared. Put a spoon of ghee on the top of Guli appa just before serving.

Note : The dough should be ferment well before you prepare guli appas. Or the guli appa will not come out properly. You can also add more jaggery if you wish. Coconut can be used instead of tender coconut flesh. The taste differ. You can also use cut onions to the khara version. Cut onions into small and mix it with the dough and prepare khara guli appas. Using non stick Guli appa pans will help you to reduce the use of oil.

Time : 40 minutes. +  soaking, grinding and ferment.
Serves : 5 to 6

Snake Gourd pulp Tambuli

Snake gourd is a vegetable  which is high water content, low in calories, fat free but filling and great to include in weight loss diets. Snake gourd also contains a lot of firber which can help to keep your digestive tract healthy. The firber is also helpful for those with diabetes. It is also a good source of minerals like magnesium, calcium and phosphorus.
Here I used Snake gourd pulp for Tambuli. Tumbuli is a side dish which keeps our body cool and healthy. Normally tumbuli is prepared with butter milk, fresh coconut and other spices and consumed or served in the beginning of the servings. We can have this tumbuli with rice, chapati, poori or toti too.
Things needed :
Snake gourd Pulp : 1 cup
Fresh coconut: 2 Table spoons
Pepper pods : 2 to 3
Jeera : 1/2 Tea spoon
Ghee : 1 Table spoon
Salt : as required
Green chilly : 1
Ingh : a pinch
Curd : 1 Cup
Mustard seeds : 1/4 Tea spoon
Red chilly: 1
Curry leaves : 4 to 5

Method:
1. Scoop out the tender pulp from the Snake gourd and boil or cook in pressure cooker for 6 to 8 minutes using little water, and green chilly and keep it aside to cool.

2. Now keep a pan on the fire and heat. Put ghee. Add jeera and pepper seeds Fry for 10 seconds. Put of the gas.
3. Now grind fresh coconut, fried jeera and pepper and cooked Snake gourd pulp. Use the water from the cooked pulp.
4. Add salt and ingh and grind and mix it well. Now remove the ground mixture from the jar and pour it to the  bowl.
5. Add curd and mix it thoroughly.
6. Now once again keep a pan on the fire. Add the remaining ghee. Put mustard seeds and red chilly. Let the mustard seeds spurt. Add curry leaves and put this spurt mixture to the ready tumbuli and serve with rice or chapati.

Note : You can fry snake gourd pulp while frying pepper and jeera. Fry until it gets tender. Cooking the pulp is good for health. You can also use butter milk instead of curd. Using butter milk is a healthy way but adding curd to the tumbuli taste best. Use less water while boiling.
Time : 15 minutes.
Serves : 2 to 3

Spring Onion - Akki Rotti

Spring Onions contain minerals, vitamins that have proven health benifits. They ar good for cardiovascular health. They lower the oxidation of cholesterol and reduce the risk of coronary heart disease.
Here is a recipe using Spring Onions for akki rotti instead of onions. Spring Onions akki rotti can be eaten for breakfast, as snack or for dinner too. Not much of masala or chilly is used here and it will be good for kids and elderly too.
Things needed;
Spring Onions: 2 to 3 cups. (2 small bundles)
Rice Powder: 2 cups
Green chilly: 1
Coconut: 1/2 Cup
Salt: to taste
Coriander leaves: 3 to 4 Table spoons
Curry leaves: 6 to 8 leaves
Ginger : 1 Table spoon
Oil:  4 to 5 Table spoons.
Water : Required
Method :
1. Wash and cut spring onions, curry leaves, coriander leaves into small pieces. Grate coconut and ginger and cut green chilly and keep it aside.

2.  Take a big bowl and mix rice powder, cut spring onions, coriander leaves and curry leaves. Add grated coconut and ginger to the mixture.
3. Add salt and cut green chilly to the mixture.
4. Boil a cup of water and pour it to the mixture and leave it for 5 minutes.
5. Now mix all the ingredients together adding required water and let this dough mixture to be little loose.

6. Keep a bowl of plain water next to the rotti dough bowl.

7. Keep a pan on the fire and heat. Sprinkle oil and wet your hands with plain water and take a handful of rotti dough and spread it nicely in a dosa shape. You can dip your hands in the water and spread the rotti in thinner way.

8. Sprinkle one tea spoon of oil on the top of akki rotti and cover the lid. Cook for 1 to 2 minutes and turn the other side of the rotti and cook that sdie for 1 minute.

9. Serve this hot akki rotti with a spoon of ghee or butter with any chutney you prepared or with chutney pudi or pickle.

Note:  Mix the dough with required water so that it will be easy to spread. Adding boiling water to the mixture will help the Rotti to be soft.
Keep a low flame when you are spreading the dough on the tava.  It helps you to spread the dough nicely. Or else keep two pans and after cooking rotti you wash the tava and then spread the dough and keep on the fire to cook rotti. Onions or any vegetables like carrots, cucumber or leaves like palak , methi or Dil also can be added to this mixture.
Time : 40 to 50 minutes.
Serves: 3 to 4

Sabbssige ( Dil leaves ) and Sweet Potato Dry Curry .( Palya ).and Cutlet...

Sabbssige soppu ( Dil Leaves ) and sweet dry curry is a side dish and you can have them with rice , chapati or pooris.
 Things Needed : 
Sweet Potatoes : 2 to 3 .( medium sized ).
Dil leaves. ( Sabbassige soppu ) : 2 to 3 Bundles.
Green chilly : 2
Jeera : 1/2 Tea spoon.
Mustard Seeds : 1/2 Tea spoon.
Salt : to taste.
Oil : 2 Tea spoons.
Turmeric : a pinch.
Method: 
Wash and cut sweet potato in to small and wash again . Boil for 3 to 4 minutes in medium flame. ( See that it does not over cook ). After that drain the water and keep it  aside. Wash and cut Sabbassige soppu ( Dil leaves ) and green chillies and  keep it aside.
Now keep a pan on the fire and heat. Put oil, mustard and let it spurt. Add jeera and cut green chill and fry for 2 seconds and add cut Sabbassige soppu and fry in that oil on low flame for 3 to 4 minutes . Now add boiled sweet potatoes and stir slighty and add salt and turmeric and mix it well.  Cover the mixture and cook on low flame for 2 to 3 minutes. Stir in between.  Sabbassige Soppu - Sweet Potato Dry curry is ready to serve now.  Put the Dry curry in a serving bowl.
Note : Boiling Sweet potato will reduce the use olf oil and the time too. Must take care while boiling Sweet potatoes since it should not be over cooked otherwise the curry will taste differ. Can add red chilly powder while cooking to give a yemmy hot taste . Remember too much hot( chilly taste ) is not good for the health. Can add 1 more table spoon of oil if you wish. Definitely it will taste better.  Can also add vanghibath powder to the curry to get little different taste. Can prepare Cutlets with this Dry Palya.
Serves 2 to 3 

Spicy Cutlet with Palya.
Dil leaves - Sweet Potato Palya : 1 cup.
Bread slices : 2 to 3
Oats : 3 Table spoons.
Garam Masala Powder : 1/2 Tea spoon.
Salt : To taste.
Oil : 2 to 3 Table spoons.
Coriander leaves : 2 Table spoons  . ( Wash and cut it into small).
Ginger : 1/2 table spoon. (Wash ginger, remove the skin, wash again and grate the ginger ).
Method : 
Mash the Dry curry and bread together. Roast oats and leave it for cooling . Now add roasted oats, cut coriander leaves and grated ginger to
the mixture and prepare balls.
Keep a tava on the fire and heat. Put oil and spread it . Take a mixture ball and flat it on the palm and cook on the tava. Sprinkle oil on the top and cook on low flame till both sides are brown. ( Cook on both side ). Use little oil while turning cutlet to cook on other side.
Cutlets are ready to eat. Serve with ketch up.
Note : No need to remove the sides of the bread. Just mash or powder bread slices. Can add cashew nuts or ground nuts to the mixture. Roast nuts before using it.
Serves 2 .

Carrot - Corn and Bread Bajji Chat.

Carrot , corn and Bread Bajji Chat is a snack and can be eaten in the evening or as starter too. Remember this snack is a heavy item and if you are eating as starter consumtion should be little.

Things Needed :
Carrots : 2
Corn : 1 cup.
Bread Bajji : 10 to 15
Sweet and hot Chutney : 2 Table spoon.
Method :
Wash and grate carrots and keep it aside .Boil sweet corn and let it cool .  Mix grated carrots and boiled sweet corn in a bowl. . Now arrange the Bread bajji in a plate . Apply ( spread ) sweet chutney on the bread bajji and  put mixted corn and carrots and serve .


Preparing Bread Bajji.:
Bread slices : 4 to 5 .
Oil : 1 Cup.
Besan or Channa Powder : 1/2 cup.
Chilly Powder : 1/2 spoon.
Salt : as required.
Jeera ( cumin seeds ) : 1/2 tea spoon.
Water : required .

Mix besan, chilly Powder, jeera and salt. Prepare batter adding little water. Keep it aside. Cut bread slices in to small pieces and keep it aside.
Now keep a pan on the fire.  Put oil and heat.  Dip bread slices in already prepared besan dough and fry them on medium heat . At time 4 to 5 pieces can be fried. Fry on both side and remove from the oil. Repeat the same with the rest.

Sweet and hot chutney: 
Wash and grind Pudina leaves, coriander leaves, green chilly,  little tamarind, 1/4 spoon jeera and 4 to 5 dates together till paste with little water . Remove from the jar and add required salt to it. Keep it in  a small bowl . Do not add more water.
Note : The chutney should be thick. Do not add any other spiece to it.  While preparing bajji dough do not make the dough watery . The watery dough will take more oil while frying and the  bajjis will be oily. See the consistency of dough is like idly dough.
Sweet  and hot chutney can be prepared separately and can keep it in fridge for a week. Can add little jaggery or honey if you like sweet taste.
You can also add pomogrante to the carrot mixute if you like.
3 to 4 Serves.

Gol Gappa ( Paani Poori)

Gol  Gappa or Paani Poori is a snack and normally you have them in the evening.  Having Small crispy Pooris  with spicy water and  boiled potatoes or sprout moong or boiled channa or Moong daal  also can be used to stuff inside. Dip this stuffed poori  in two kinds of spicy and sweet water and enjoy the  Gol Gapps.
Home made  food is always healthy and safe too..

Things Required for Pooris :
Maida :  2 cups.
Chiroti Rava : 1 cup.
Salt to taste.
1 Tea spoon of oil.
Water : required.
Bottle cap : the size you  prefer. ( using for cutting the poories  before frying ).
Oil : 1 cup.
Method :
Mix Maida ( All purpose flour ) and Rava ( small size rava is called chiroti rava) with water, salt and 1 tea spoon of oil into soft dough.  Keep it for 10 minutes.  Now divide dough and  make a ball size. Take a ball size of dough and roll them on the flat surface like chapati. Now take a bottle cap or any small round shape cup and cut the pooris .  Remove the pooris and keep it aside. Repeat the same with the rest of the dough.
Now keep a pan on the fire and  put oil and heat .  When the oil is hot fry small pooris  on low flame.  Fry on both sides till they are brown.  Now remove them from oil and keep it in a plate.  Fry all the pooris in the same way.
Now  cut boiled potatoes into small pieces.  and keep it aside ..You can also use  cooked green fresh peas or soaked green grams and cut onions.

Spicy water .
Wash 1 bundle of  Coriander leaves,  1 bundle of  Pudina leaves  and 4 to 5 green chillies.  Grind these Pudina leaves , coriander leaves and green chillies  with 1/2 spoon of jeera  or Sonf with little water adding salt.  Now remove the green paste from the jar and put it in a small bowl.
Sweet water :   Grind  1 table spoon of tamarind pulp and 10  to   15 Fresh dates  using very little water  into paste.  Remove this paste from the jar and replace in a bowl.
Now take a required quantity of sweet and spicy chutneys  in a separate  small bowls and add required water and mix thoroughly  to get the spicy water. Put these water in separate small cups  along with small crispy pooris ( 6 to 8 )  and the  cut potatoes , green peas, onions ,  soaked green moong or boiled channa. and  serve.
Note : No need of coriander leaves to be served.  You can choose the stuffing item.
Pooris can be brought from outside .  Eating HOME MADE  Gol gappa  has a plus point ..that you can have them as many as you like.
Pooris can be prepared with wheat flour and  Samolina ( Rava ) Chiroti rava willl give a better result.

Dry Dates - Nuts - Honey Laddus.

Dates and Nuts Laddus are very nutritious and has no sugar added and YOU can munch them
I have tried these laddu with nuts and dry  dates.(Uttutte as we say). Added Honey to bind all the ingredients well. You can munch these laddus any time of the day. Try and enjoy. These Laddus are good for kids and the elders .

Let us see the recipe now.

Things Needed :

Dates.Uttutte  : 1 cup.
Almonds : 1 Cup
Raisins : 1/2 Cut
Cashew Nuts : 1/2 Cup
Honey : 2 to 3  Tablespoons

Method:

1.Roast Almonds and cashews separately for 2 to 3 minutes and dry grind them for few seconds.
2. Cut dry dates into small pieces and dry grind it. (into powder consistency.
3. Now mix dates and nuts along with raisins nicely in a big bowl.

4. You need to kneed them thoroughly. Now add honey and mix well
5.Take a handful of  this mixture and prepare laddu.
6. Repeat the same with the rest of the mixture.
7. Serve " Dry Dates and Nuts - Honey Laddu at any time of the day.

Note :
Do not add any ghee while dry roasting. Cut the dry dates before dry grind. (It is bit hard to grind the whole dry dates). Adding more/less honey is optional. No need to add any sugar or jaggery to the laddu. No need to dry roast dry dates.
Time : 20 Minutes.
15 Laddus can be prepared.

Mishaal Pav ( Mixed Pulses and Buns).

Mishaal means mixed Pulses. This curry is specially made of mixed pulses like green gram, avade kaalu, whole channa and even you can mix pea pods.  Pav is buns. Mishal Pav is very nice to eat during rainy season and Eating pulses during rainy season help us to keep our body warm too. This curry goes well with chapatis or pooris too. Here is a recipe of Mishaal Pav of My style.....
Things needed :
Whole Moong : 1 cup
Peas : 1/2 cup.
Avade.( one variety of pulse): 1/2 cup.
Pav bhaaji Masala: 1 Tea spoon.
Onions : 4 ( Medium size).

Potatoes : 2 ( Medium Size).
Tomatoes : 2 to 3 ( Medium Size ).
Salt : to taste
Turmeric powder : a pinch.
Jeera : 1 Tea spoon.
Coriander leaves : 2 Table spoons.
Ginger : 1 Tea spoon. ( Grated).
Green chillies : 2
Oil : 1 Table spoon.
Butter : 4 to 5 Table spoons.
Buns : 2 packs.( about 8 Numbers).

Method : Wash and  soak in water for 6 to 8 hours. Pressure cook all the pulses together  with a cup of water for 8 to 10 minutes and leave it for cooling. Wash and cut potatoes, onions, green chillies tomatoes into small pieces and keep it aside. Cut coriander leaves and grate ginger and keep it aside. Boil Potatoes using little water ( cook ) till soft and keep it aside.
 Now keep a pan on the fire and add oil and heat. Add jeera, grated ginger and cut green chillies . Fry them for 1 minutes and add cut onions and fry nicely till brown. Now add cooked potatoes and tomatoes. Mix well and cook them for 2 minutes. Now add Pav bhaji Masala and salt to it and add cooked  Pulses to the mixture and add  turmeric to it. Cook nicely for 5 minutes. Let it get thick. Remove from the pan and pour it to the serving bowl. Now add coriander leaves to the curry. Add 1 table spoon of butter to the curry and serve with hot buns and little cut onions.

The buns should be heated on tava using the butter. Cut  buns in the mid equally and apply butter on both the sides of the bun and heat them on the tava.( Both side should be heated, see that it does not get burnt).
Note : You can eat this curry with a thick Sev also. Spread the Sev on the top of the curry just before serving.  Can add red chilly powder( 1/2  tea spoon ) to the curry to get hot and spicy taste.
Serves : 4 to 5.

Aloo - Capsicum Bajji ( Pakodas).

Aloo- Capsicum  Bajjis are nice have with lunch or as evening snack. Its simple and does not take much oil too. Does not take much of your time also.

Things Needed:
Potatoes : 2
Capsicum : 2
Channa powder( Besan) : 1/2 cup.
Rice Powder : 1 Table spoon.
Red chilly Powder : 1 Tea spoon.
Jeera: 1/2 Tea spoon.
Salt :to taste
Water : as required.
Oil : 1 cup.
Method : 
Mix Besan , rice powder, salt, chilly powder and jeera in a bowl. Wash and cut capsicum and potatoes into thin slices. Keep it aside. Keep oil on the fire and heat.( let it be on the low flame).
Put water to the mixed besan and mix slowly. Add little by little water mix thoroughly and keep it aside. ( The dough should not be very watery, it should be like idli dough consistency).
See that oil is heated , take the slices of aloo and capsicum one by one and dip in the besan dough and fry in oil till brown on both sides.  

Fry them on medium heat and remove them from the frying pan and serve hot Potato -capsicum Bajjis with any chutney or tomato ketch-up. Repeat the same with remaining dough and cut aloo pieces.
Note : Fry them on medium heat other wise high heat will not cook the bajjis and it won't be tasty and if you fry in flame it absorbs lot of oil and it will be oily when you munch the bajjis.
Serves : 3 to 4.

Jackfruit Muluka

Jack Fruit is a seasonal fruit and is liked by many of us. We can prepare Idli, Dosa , and sweet fritter
(Muluka- in Kannada), Pappad, chips , Payasam and many other items from this wonderful fruit.
Here is a tasty " JACK FRUIT MULUKA " recipe and I am sure YOU will like this item mainly kids.

Things Needed:

Jack Fuits : 2 to 3 cups.
Raw Rice : 1 1/2 cups.
Fresh coconut: 1 Cup ( fresh and grated).
Jaggery : 1/2 Cup.
Salt : a Pinch.
Oil : 1 Cup (to fry).

Mulukaas

Method :

1.Wash and soak raw rice for 2 hours.
2. Grate coconut and powder jaggery.

3. Cut jackfruit into small. (It helps to grind fruits quickly).
4, Grind coconut and jackfruit with out using any water. (Grind with little quantity).

5. Drain all the water from the rice and add rice to ground jack fruit mixture.
6. Grind it nicely till paste. Add jaggery and grind till every thing mixes well.
7. Pour it to the bowl. Add a pinch of salt. Mix it well.

8. Keep a pan on the fire and heat. Add oil. Let it heat.
9. Now take a small amount of ground jackfruit dough and drop slowly in the oil.

10. Let the flame be medium.Fry on both sides and remove from the oil.
11. Put it on a kitchen tissue. Extra oil is absorbed by the tissue.

12.Repeat the same with remaining dough.
13. Serve hot/cooled Jackfruit Muluka with cup of coffee or tea.
14. Some have these muluka/appa/fritter with ghee or honey.

Wheat Flour Veggy Modakas (Momos)

Wheat flour Veggy Modakas are healthy food and you can have them for break fast or dinner or as evening snack.

Things Needed:
Wheat Flour : 2 cups
Mixed Vegetables : 2 cups. ( Beans, Carrots and Peas).
Green chilly: 2
Salt : to taste
Water : required
Coriander leaves : 2 Table spoons.
Jeera: 1 Tea spoon
Ginger: an inch
Ghee : 2 Table spoons.
Method : Cut beans . carrots , green chilly and ginger into small pieces.  Boil these vegetables and peas ( fresh)  with required water until soft.
Put wheat flour in a big bowl and add a spoon of ghee and mix well . Add little salt and prepare dough using required water. It should be chapati dough consistency.  keep this dough aside.
Now take a pan and keep it on a fire. Put 1 spoon of ghee and add jeera and cut ginger. Fry them for a few seconds and add cut vegetables and peas mix well. Add little water and cook till soft. Add required salt  and mix well. Let all the water disappear from the vegetables. Now add coriander leaves and keep it aside.
Now prepare small balls from the dough and flatten them using little wheat flour and a chapati roller.
Place a spoonful of cooked vegetables and cover this from all side and give a Modak shape. Prepare all the Vegetable balls as same and arrange them on a  plate.( Steel or aluminium plate).
Cook these Veggy Modaks in a Idli cooker or Pressure cooker for 10 minutes.
Serve these Veggy Modakas with coconut chutney or Pickle or Tomato Ketchup.
Note : Can add potatoes to these veggy mixture.  Can serve this with ghee to increase the taste of Veggy Modakas.

12 to 15 Veggy Modakas can be prepared.

Fenugreek Seeds Dosa ( Mentya Dosa).

Methi/Fenugreek seeds dosa is one of the healthy breakfast. Methi/Fenugrik seeds are known as healthy seeds/Beneficial for body.

I have used Rajamudi Rice. It is known as Raja Akki because before only Mysore Kinds were using this Rajamudi Rice. The people who failed to pay the tax were punished. Growing and submitting the Rajamudi Rice grains to the Kings Court was the punishment They worked hard to pay the tax. This particular red rice is the best to use for food.
Fenugreek  Seeds ( Mentya in Kannada language and methi in Hindi , Mentyam in Tamil , ooluva in Malayalam) are good for back pain and it Keeps your body cool.

I Have prepared 3 types of dosas.
1. Plain Methi /dosa
2. Onion Uttappa
3. Sweet Methi Dosa

Fenugreek seeds Dosa Dough :

Ingredients :

Methi (Fenugreek Seeds) : 1/3 Cup.
Rajamudi Raw Rice : 2 cups
Urd Daal : 1 Tablespoon
Avalakki/Awal/Flattened Rice : 1/2 Cup (2 Handful)
Salt : to taste
Water : Required
Oil:  4 to 5 Tablespoons .

Method :

1. Wash and soak Rajmudi Raw Rice , Methi/Fenugreek seeds together. Wash and soak Avalakki/Flattened rice separately. Soak it for at least 3 to 4 hours.

2. Grind it nicely altogether .

3. Remove from the mixi jar/grinder and add salt. Mix it well. Let it ferment well. (Over night).
4. Methi Dosa Dough is ready to Use.
  Plain Dosa :
1. Keep a pan on the fire and heat. Clean the pan with a clean towel. Sprinkle little oil on the pan.
2. Take a ladle full Methi Dosa Dough and spread very little. (Let it be small).

3. Add another 1/2 Teaspoon of oil and cover dosa and cook for 1 minute.
4. Turn the other side and cook for 30 seconds. Dosa is ready to serve.
5. Serve with the side dish you have prepared.

6. Repeat the same with remaining dough.

Lets see the recipe of Onion Uttappa. 

Ingredients :

Dosa Dough : 2 Cups
Onions : 2 (Medium size)
Curry Leaves : 2 to 3 Tablespoons
Coriander leaves :  2 to 3 Tablespoons
Coconut : 1 Tablespoon (optional)
Green chilly : 1
Ginger : 1 Teaspoon

Method :

1. Wash and cut ginger, curry leaves, coriander leaves and green chilly into very small pieces.
2. Remove the outer layer of onions, wash and cut into small pieces.
3. Mix onions, curry - coriander leaves, green chilly, ginger and grated coconut. Keep it aside

4. Keep a pan on the fire and heat. Add little oil on the pan.
5. Add a ladle of Methi seeds dough and spread it little. (Palm size).

6. Put little oil and cut onion mixture. Cover and cook for 1 to 2 minutes.
7. Remove the cover, add little oil on the top and turn the dosa other side and cook for 1 minute.

8. Remove from the pan and serve dosa with the side dish you have prepared.
9. Put a spoon of ghee/butter on the top just before serving. Serve Hot dosa to get the best result.

Sweet Dosa:

Ingredients

Dosa dough 2 Cups
Jaggery : 1/2 cup to 3/4 of the cup.
Ghee : 2 Tablespoons
Oil : 1 Tablespoon

Method :

1. Grate jaggery and powder it.
2. Mix well with Methi seeds dosa dough. Let it melt nicely and combine with dosa dough.
3. Keep a pan on the fire and heat. Add little oil/Ghee. Add a ladle full dosa dough. Press slighlyly with the ladle.

4. Do not spread it so much. Soft dough turns as fluffy. Cover and cook for 1 to  2 minutes.
5. Turn the other side and cook for a miunute.

6. Sweet dosa is ready to serve. Serve with chutney powder or your choice of  side dish you have cooked.

Note: 

The batter should be fermented well to get the best dosas. Adding coconut to onion dosa is optional. You can also use any edible leaves of your choice. Adding more/less jaggery is optional. Use of ghee to prepare dosa is optional.